Yes. They do need to be emulsified in order to maintain consistency when defrosted so mix each cup of yolk to be frozen with a 1/2 teaspoon of salt and blend with a fork. It is often best to freeze these yolks in an ice cube tray and use on cube per yolk needed. If you use yolks for baking in desserts then a tablespoon of corn syrup can be substituted for the salt. Never try to freeze whole eggs in the shell as freezing changes the consistency of the egg to the point of being un-usable in many recipes.
No. The wind is composed of a small amount of water vapor and about 20% oxygen and about 80% nitrogen. The water vapor may freeze but the oxygen and the nitrogen cannot freeze at the temperature of liquid nitrogen. Oxygen has a much lower freezing point than liquid nitrogen and if the nitrogen were to be frozen, liquid nitrogen is not cold enough to freeze it...sort of like trying to make ice using cold water.
In an egg floatation project, the constant factor used is the density of the liquid in which the egg is placed. By changing the density of the liquid (e.g., by adding salt to water), you can observe how it affects the buoyancy of the egg and whether it sinks or floats.
When heat energy is taken from a liquid, the temperature of the liquid decreases, causing the molecules to slow down and come closer together. If enough heat is removed, the liquid can eventually freeze and become a solid.
Argon cannot freeze. The temperatures required would be below absolute zero which is impossible to achieve. Therefore the answer is unknown.
Flowing water can freeze if the temperature is low enough, but its movement can make it less likely to freeze quickly compared to still water.
well not really if you want to find out go freez a yolk
yes
I think that the liquid detergent will freeze the fastest because it has water in it.
Can them in own liquid and freeze away
As a general rule, liquids don't freeze things. But the gas, Liquid Nitrogen, can freeze things.
Liquid egg can be either real or egg substitute. The real liquid egg contains egg that has been whipped and pasteurized to give it a smooth consistency. Either real liquid egg or egg substitute can be used in place of eggs in the shell.
yes
freezer
It is not generally recommended to freeze a whole, in-shell hen's egg. The liquid of the egg would expand and crack the shell. If you'd like to freeze the eggs for later use, break them out of the shell and either separate the eggs and the whites or beat them together. Add a little salt, sugar or corn syrup to egg yolks (see link). Then package in single-use units - like an ice cube tray - and freeze.
Yes, raw egg is semi-liquid. The white of an egg is a thicker liquid, almost mucus like.
yes you can freeze camels milk you can freeze any thing that is a liquid
ice can freeze any liquid and some solids