The congealing point is the temperature at which a substance changes from a liquid to a solid state. It is commonly used in the context of fats and waxes to determine their melting behavior.
The melting point is also called the liquefaction point or the fusion point.
The dingbat for "point point point" is typically represented by three small dots arranged vertically (...) also known as an ellipsis.
Condensation point
The melting point of Calcium is 839℃ and the boiling point is 1484℃.
Boiling point 774°C Melting point 63.65°C
Congealing means hardening into a thick mass.
It means becoming solid (freezing, congealing, polymerizing, ...).
congealing temperature is a temperature at which a substance congeals (turns from liquid into solid fase). This temperature is specific for a substance and can therefore help to identify the substance.
The flour will absorb the water creating a dough, congealing your hair.
Somewhat yes. That blood is congealing and blood is one of the most fowl smelling substances out there.
—This involves liquid congealing or solids breaking down, mold growth, and discoloration. As bacteria lives on food, it will begin to change it.
Many foods have a shelf life. After that, natural processes begin to happen. This involves liquid congealing or solids breaking down, mold growth, and discoloration. As bacteria lives on food, it will begin to change it.
Makeup you can buy will never have the "gory" look you are looking for, but a mix of food coloring, corn startch, water, sugar and a dash of salt heated till pasty will give you some really nasty congealing blood.
When heavy cream expires (refrigerated or not, although it will generally keep longer in the refrigerator due to the cooler temperatures), it will go sour. This can be anywhere from discoloring, usually to an off-yellow color, to a rotting or sour smell, and - eventually - congealing and hardening into clumps.
When heat is removed from melted butter, it will start to cool down and solidify back into a solid state. This process is known as congealing or solidification, where the liquid fat molecules in the butter begin to rearrange and form a solid structure as they lose heat energy.
point is a point but point is a point
An inflection point is not a saddle point, but a saddle point is an inflection point. To be precise, a saddle point is both a stationary point and an inflection point. An inflection point is a point at which the curvature changes sign, so it is not necessary to be a stationary point.