Why temp of cream is less than boiled milk?
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ok its due the undermovent if molecules of cream or dur to the bond ethalpt of cream
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Water is a simple liquid which does not contain any solids (if it is, in ppm level only) and the boiling temperature is 100°C. ... Since the surface of the milk is covered with a thin layer of cream, the water vapour gets trapped below the thin layer and layer prevents the water vapour from escaping.
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