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In addition to the classification by particle size, dispersions can also be labeled by the combination of the dispersed phase and the medium phase that the particles are suspended in. Aerosols are liquids dispersed in a gas, sols are solids in liquids, emulsions are liquids dispersed in liquids (more specifically a dispersion of two immiscible ...
Unlike normal chocolate where the material is held together by fat, some aerated chocolate is held together with a skeleton of solid particles (particularly sugar). [ 3 ] [ 17 ] This aerated chocolate can have an extremely low density (0.1–0.3 g/cm 3 (0.0036–0.0108 lb/cu in)), allowing it to dissolve quickly in the mouth. [ 18 ]
While a Mentos candy contains millions of cavities, it is likely that only about 100,000 cavities actively nucleate bubbles on any single Mentos candy placed in a carbonated beverage. [ 20 ] [ 26 ] Pre-existing bubbles provide a way for the reaction to occur without requiring bubbles to form within the liquid itself (homogeneous nucleation).
As described by a 1980 patent, the candy is made by dissolving sugars in water and is evaporated at 320 °F (160 °C) until the water content is 3% by mass. [10] The water and sugar mixture is then cooled to 280 °F (138 °C), and while being intensely stirred, it is pressurized with carbon dioxide at 730 pounds per square inch [psi] (50 atm). [10]
Air bubbles rising from a scuba diver in water A soap bubble floating in the air. A bubble is a globule of a gas substance in a liquid. In the opposite case, a globule of a liquid in a gas, is called a drop. [1]
The boiling point is the temperature at which there is equilibrium between liquid and gas phases. At the boiling point, the number of gas molecules condensing to liquid equals the number of liquid molecules evaporating to gas. Adding a solute dilutes the concentration of the liquid molecules and reduces the rate of evaporation.
Sugar candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. The texture of candy depends on the ingredients and the temperatures that the candy is processed at.
Close to absolute zero, some liquids form a second liquid state described as superfluid because it has zero viscosity (or infinite fluidity; i.e., flowing without friction). This was discovered in 1937 for helium , which forms a superfluid below the lambda temperature of 2.17 K (−270.98 °C; −455.76 °F).