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Is Butter melted in a pan a physical change that releases energy?
This is an endothermic process (need energy for melting), a physical change..
Is butter and sugar being made into toffee a physical change?
It is actually a chemical change. The butter, sugar, water and cream are cooked, resulting in a chemical change. Toffee cannot be "uncooked" back into butter and sugar. Physical changes can be undone. Chemical changes, no.
Melting of butter can be change reversed back?
Yes, it can be brought back to solid by cooling. Because butter has only changed its state, which is a type of physical change. But some substances solids change their chemical composition instead of changing to liquid form, like Sugar. Sugar on heating turns red then black. Sugar cannot be brought back to its white solid form by cooling.
What happens to some liquids like melted butter when heat is taken away?
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.
Is melted an adjective?
No, the word 'melt' is a verb. The present participle, melting, and the past participle, melted, are also adjectives; for example: the melted cheese, the melting snow.Same rule applies to other verbs to make them adjectives.
Can butter change matter?
Butter can be melted.
Is melting a butter is physical change?
No, its a chemical change because even after its melted, it's still butter
Is Butter melted in a pan a physical change that releases energy?
This is an endothermic process (need energy for melting), a physical change..
When melted butter soldifies in the refrigerator is that physical or chemical change?
When melted butter solidifies in the refrigerator, it is a physical change. The butter is simply changing from a liquid state to a solid state due to the decrease in temperature, with no change in its chemical composition.
What is best creamed or melted butter for cakes?
In most cake recipes, the butter is creamed and blended with the sugar. Melted butter has different mixing qualities and would change the consistency of the batter. Melted butter should not be used unless specifically called for in the recipe.
Is it a chemical or physical change when melted butter solidifies in the refrigerator?
This is a physical change.
Is melted butter and irreversible change?
Typically, yes. Butter is a mixture of fat and milk solids. Once melted the fats separate from the milk solids. 'Clarified' butter, or ghee, is the separated butter fat, often used in Indian cooking, as a canning sealer, or as a dip for steamed shellfish. Clarified butter, once separated from the milk solids, does not require refrigeration to keep it from going rancid, however, it must be kept cool to maintain its solidity.
Can melted butter or fat change back to a solid butter or fat?
Animal fats such as lard from pork or dripping from beef can be melted and will become a solid again when they go cold, however dairy fats such as butter will still return to a solid, but never to it's original 'creamy' solid state once it has been melted.
What should the mass of the liquid butter be once it is melted?
The mass of the liquid butter will be the same as the mass of the solid butter before melting, assuming no loss of butter during the melting process. However, the volume will change due to the change in state from solid to liquid.
Can you drown in butter?
if its melted then yes if its just butter then no
Can melted butter turn back to a solid?
Yes it can ; anything which has been melted can be solidified by cooling it down and will change back to its normal state.
Why does butter taste different after it has been melted and re-solidified?
Even melting butter at very slowly (for instance in a small saucepan, rather than on HIGH in a microwave) will result in the same change. The reason butter tastes different (because it has a different texture) after it has been melted is the same reason butter needs to be churned -- there is actually no chemical change that takes place when butter is heated and melted gently -- it is primarily the calcium and other minerals in the mixture coming out of solution, and clumping together in a less coarser, less-smooth, uniform manner.
