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Lowering the freezing point of a lipid by adding another lipid
I'm trying to stop bacon grease from congealing in the fridge by adding another lipid with a lower freeze point to it, but I'm not sure how much to add, as I'd like to keep the ratio as bacon-grease ...
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Why does heat solidify cake batter?
Increased vibration causes the atoms in an object to spread out farther away. Thus, with added heat, and object goes form a solid to a liquid to a gas (and then to plasma, with enough heat). Why is it ...
Hmir