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Is hot chocolate with marshmellows a heterogeneous or homogeneous?

Hot chocolate with marshmallows is considered a heterogeneous mixture. This is because the marshmallows do not fully dissolve in the hot chocolate, resulting in distinct components that can be seen and separated. The chocolate and marshmallows maintain their individual properties, making it easy to identify each part within the mixture.


Is making hot chocolate a chemical reaction?

No, it is not.


When heating hot chocolate how are the particles that make up hot chocolate different as the temperature increases?

As the temperature of hot chocolate increases, the particles within it gain kinetic energy and move more rapidly. This increased movement causes the particles to collide more frequently and with greater force, leading to a decrease in the viscosity of the hot chocolate. Additionally, the solubility of the cocoa and sugar particles improves, allowing for a smoother and more homogeneous mixture. Overall, higher temperatures result in a more dynamic and fluid state of the hot chocolate's particles.


What will happen if you take a cold can of juice on a hot humid day?

I've had a slight headache after drinking a very cold drink too quickly on a hot (sweaty) day.


When making hot chocolate how does stirring affect the rate of solvation?

When you stir the hot chocolate it causes the molecules of water to come into contact with more molecules of the chocolate powder. This means that it is more likely for the positive side of the water molecule to come into contact with the negative side of the chocolate molecule and vice versa so that the chocolate molecules are pulled apart more and is therefore dissolved quicker.