Explanation:
Both cohesion and molecular interchange contribute to liquid viscosity. The impact of increasing the temperature of a liquid is to reduce the cohesive forces while simultaneously increasing the rate of molecular interchange. The former effect causes a decrease in the shear stress while the latter causes it to increase.
temperature?
The viscosity of liquids decreases rapidly with an increase in temperature, and the viscosity of gases increases with an increase in temperature. Thus, upon heating, liquids flow more easily, whereas gases flow more sluggishly.
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Answer:
Add Iodine-KI reagent to a solution or directly on a potato or other materials such as bread, crackers, or flour. A blue-black color results if starch is present. If starch amylose is not present, then the color will stay orange or yellow
The answer is surface tension
Answer:
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The colloid formed by ice cream remains stable only at cold temperatures. When ice cream is warmed above freezing, its dispersed particles absorb energy and begin to move faster. When the fast-moving particles collide, they sometimes stick together.
