Even though cund, butter, and ghee are made up of milk, guess why their rate of flow is different?
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Answer: because of intern molecular attraction between them the rate of flow varies from each other...as curd is somewhat in solid state and butter is in liquid state when heated and solid when freezed and ghee is semi liquid.
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because of intern molecular attraction between them the rate of flow varies from each other as curd is somewhat in solid state and butter is in liquid state when heated and solid when freezed and ghee is semi liquid
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