kinetic energy

Particles move rapidly in all directions but collide with each other more frequently than in gases due to shorter distances between particles. With an increase in temperature, the particles move faster as they gain kinetic energy, resulting in increased collision rates and an increased rate of diffusion.

HOT and COLD are really a measurement of the same thing, how much heat a substance has OR when applied to chemistry, how FAST molecules are moving. Hot things have molecules with more kinetic energy that move fast. There are three different temperature scales we use: Fahrenheit – You are most likely familiar with this.

Temperature is a measure of the average kinetic energy of the particles. We can look at three different phases of matter: In a solid, a metal for example, the particles are atoms, arranged in an orderly array.

translational kinetic energy

Answer. Temperature is a measure of the average heat or thermal energy of the particles in a substance. Since it is an average measurement, it does not depend on the number of particles in an object. In that sense it does not depend on the size of it.

Matter can exist in a solid, liquid or gaseous state, and the state a substance is in can be largely determined by its temperature. …

A substance’s state of matter — solid, liquid, gas, or plasma — depends on how its molecules move and maintain their volume and shape.

All matter is composed of tiny indivisible particles too small to see. There is nothing in the space between the particles that make up matter. The particles which make up matter are in constant motion in all physical states.

liquid

Explanation: The particles are further apart for both, which allows them space to move around easily. The properties of matter can be break down using the table below. Actually, all of them can flow, its just that liquid and gas do it more easily.

Liquid crystal states have properties intermediate between mobile liquids and ordered solids. Generally, they are able to flow like a liquid, but exhibiting long-range order. In this state the molecules flow as in a liquid, but they all point in the same direction (within each domain) and cannot rotate freely.

Like the particles of a solid, particles in a liquid are subject to intermolecular attraction; however, liquid particles have more space between them, so they are not fixed in position. Liquids will flow and fill the lowest portion of a container, taking on the shape of the container but not changing in volume.

All liquids show the following characteristics:

• Liquids are almost incompressible. In liquids molecules are pretty close to each other.
• Liquids have fixed volume but no fixed shape.
• Liquids flow from higher to lower level.
• Liquids have their boiling points above room temperature, under normal conditions.

Liquids flow because the particles in a liquid are not very tightly bound to each other and they have high intermolecular spaces between them, which allows the particles to be displaced or move causing the liquids to flow.

Answer: Some liquids are more viscous than others. This means that they are thicker and flow less easily. In terms of particles, viscosity is how easily the particles of the liquid move over each other. But if it is harder for the particles to move over each other, the liquid is viscous.

SolidsEdit They are held in fixed positions but they do vibrate. Because the particles don’t move, solids have a definite shape and volume, and can’t flow. Because the particles are already packed closely together, solids can’t easily be compressed.

Granular materials are solids that can flow and behave like liquids. Examples of granular materials include sand, coffee, nuts, even corn flakes. Scientists consider things like icebergs or asteroids to be large granular materials, due to how they behave.

Answer. No solid can not flow like like liquid because solid has greater intermolecular force than liquid ..

This is because both sand and cereal are granular materials. That means they’re made up of solid particles, but they can actually flow like liquids! Candies such as Skittles, M&M’s, Nerds and many others are also granular materials.

Liquid: Liquids maintain a fixed volume, but their shape will mold to the shape of the container they are being held in. The particles are close together but not as close as in solids; they are still able to move around, which causes the liquid to flow.

Moisture content, temperature, particle size, and time of storage at rest can have a tremendous impact on your material’s flow properties. How your material flows is a function of its cohesive and friction properties.

Three-phase, gas-liquid-liquid flows: mixtures of vapors and two immiscible liquid phases are common in chemical engineering plants. Examples are gas-oil-water flows in oil recovery systems and immiscible condensate-vapor flows in steam/hydrocarbon condensing systems.

12.2. Some examples of immiscible (multiphase) flow include: gasoline or dry cleaning solvents in groundwater; air and water in the unsaturated zone; oil, gas, and water in a petroleum reservoir; water and steam in a geothermal reservoir.

Two-phase flow is a flow in which two different aggregate states of a substance or of two different substances are simultaneously present. The possible combinations include gaseous/liquid (see Gas content of fluid handled), gaseous/solid and liquid/solid (see Solids transport).

1. n. [Well Completions] A multiphase-fluid flow regime characterized by a series of liquid plugs (slugs) separated by a relatively large gas pockets. In vertical flow, the bubble is an axially symmetrical bullet shape that occupies almost the entire cross-sectional area of the tubing.

At low temperatures, when the speed of the molecules decreases and they move closer together, the intermolecular forces become more apparent. As the attraction between molecules increases, their movement decreases and there are fewer collisions between them.

Gas particles travel in straight lines unless they collide with other particles or the walls of the container. Gas particles have negligible volume compared to the free space between them.. Molecular collisions are perfectly elastic and kinetic energy is conserved.

Although flour can be poured and takes the shape of a container you put it in, flour is in fact a solid. Flour is a powdered version of it’s original state, raw grains.

The science behind it all: In the case of the cornflour-water solution, when you apply force, it behaves like a solid. Cornflour is made up of lots of tiny starch particles and when it is mixed with water, the starch particles become suspended in liquid as the water moves in between them.

Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F).

Because the inside of a cooked egg is solid, the particles within it cannot move around relative to one another or the shell. So all of the inside particles move in unison, along with the shell. In a raw egg, however, the inside is still liquid.

“A raw egg is filled with a liquid, whereas a hard-boiled egg is effectively a solid.

Some people like the yolk a bit “runny,” or liquid, to dip their toast in; others find that distasteful and prefer a hard yolk, fully cooked. If your egg has a runny white or yolk, it can still retain bacteria.

Egg yolk products come in a variety of forms, with liquid being one of the most commonly used by food formulators. Liquid egg yolk products are sold refrigerated and are always pasteurized for safety and shelf life.

As the heat increases, these loose protein strings continue to move and become tangled into a three-dimensional web. The egg still contains more water than protein, but the water is now dispersed in the protein web so it can no longer flow together, turning the liquid egg into a semi-solid.

One study found that common cooking methods, including microwaving, boiling, and frying eggs, reduced the number of certain antioxidants by 6–18% ( 10 ). Overall, shorter cooking times (even at high temperatures) have been shown to retain more nutrients.

How to Fry the Perfect Egg

• Sunny side up: The egg is fried with the yolk up and is not flipped.
• Over easy: The egg is flipped and the yolk is still runny.
• Over medium: The egg is flipped and the yolk is only slightly runny.
• Over well: The egg is flipped and the yolk is cooked hard.

“At 149 degrees Fahrenheit (65C), the egg white becomes opaque, preventing light from passing through. This same process is what turns the egg white from a liquid into a solid.”

If you crank your stove up to its highest setting, you’ll blast that heat right into the egg whites. After a few minutes, this will dry out the egg white altogether, creating a tough and oddly-crunchy consistency. Cooking that same egg over medium heat will change everything.

Most interactions with the cooking of eggs involve breaking old bonds in egg proteins through denaturation and forming new ones in their stead. When eggs are cooked, heat denatures the proteins and after the proteins bond with water, the eggs solidify and change color.