Oil does expand when heated and contracts when cooled.
Pasteurization (preservation by moderate heating) more especially LTLT = low temperature - long time.
HotHands hand warmers cannot be reheated once they have cooled down as they are disposable single-use items that heat up through a chemical reaction. Attempting to reheat them may not work effectively and could potentially be unsafe. It is recommended to use a new hand warmer for continued heat.
When a substance is heated, the molecules gain kinetic energy and move faster, causing them to vibrate and collide more frequently, which increases the temperature of the substance. When a substance is cooled, the molecules lose kinetic energy and move slower, reducing the frequency of collisions and vibrations, which lowers the temperature of the substance.
When a solution is heated and then cooled, the solubility of the solute generally increases as the temperature rises, allowing more solute to dissolve. Upon cooling, the solubility decreases, causing the excess solute to precipitate out of the solution in the form of crystals.
The milk is heated to a high temperature and then cooled, to retard bacterial activity.
Heating milk is a reversible physical change because the milk can be cooled back down to its original state. When milk is heated, its properties change temporarily, but it can return to its initial state once cooled.
what changes take place when water is heated or cooled
what changes take place when water is heated or cooled
The opposite of heated is cooled.
Cooled to set
Yes
The most familiar use of thermosetting plastic is the heat-resistant handle on metal cookware. It is also used for bottle caps, knobs and handles, and laminated counter tops. Thermosetting plastics retain their shape and strength even when heated.
Liquids expand when heated and contractwhen cooled.
No, gasses expand when heated and contract when cooled.
Liquids expand when heated and contract when cooled.
When milk is heated and then again cooled and kept in refrigerator for 2-3 days and then heated again, it looses 50% of its vitamins. So this should be avoided. Also milk should not be kept in warm conditions for too long as at such temperatures vitamin killing enzymes are produced. We should reduce the surface area of the container in which we keep or heat milk.