When you cook food, the smell can linger in the air and get absorbed by surfaces in your house. This happens because cooking releases tiny particles and aromas that can spread throughout the space, creating a food-like smell.
Diffusion is the process by which the particles that make up a smell move from an area of high concentration to an area of lower concentration, spreading the smell throughout the room.
it is smell of food
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When food is cooking, tiny particles carrying the aroma are released into the air. These particles disperse throughout the house, eventually reaching your nose even in a different part of the house, allowing you to smell the food being prepared.
Food coloring will spread faster in hot water than in cold water. The higher temperature in hot water increases the kinetic energy of the water molecules, leading to more rapid movement and diffusion of the food coloring throughout the liquid. In contrast, cold water has slower-moving molecules, which results in a slower spread of the coloring.
Nasty smells spread across a room because the particles carrying the odor become airborne and are carried by air currents. These particles can travel and disperse throughout the room, making the smell more noticeable. Open windows or ventilation can help disperse the smell quicker.
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A real-life example of diffusion is when food coloring is added to a glass of water. The food coloring molecules will spread out evenly throughout the water due to diffusion, as they move from an area of high concentration (where the food coloring was originally dropped) to an area of low concentration.
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Because during cooking foods support many chemical and physical changes; the released chemical compounds after heating has different odors. These odor particles travel through the air and allow people to smell the cooking food from various distances.