The correct answer is Creaming.
Creaming is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. In milk biochemistry it involves a process in which fat droplets come together in larger clusters that rise and float to the top of the milk.
It's a shallow layer of the upper mantle and lies directly below the litho spheres
IT IS POSSIBLE FOR PARTICLES WHICH A PREDOMINANTE POSITIVE VALENCE TO COMBINE WITH PARTICLES OF DISIMILER VALENCE FORM A NEW MOLECULE DISIMILAR FROM EITHER OF HOSTS.
