Properties of Matter: Lesson 20 ("Air"), Lesson 21 ("Milk and Cream"),

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Fractional distillation

separating a solution into its components by using their boiling points

Pasteurization

partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food

Homogenization

the act of making something homogeneous or uniform in composition

Foam

Liquid with air trapped inside it.

curds

a soft white substance formed when milk sours - like cottage cheese

Whey

watery part of milk produced when raw milk sours and coagulates

Enzyme

A biological substance that helps speed up a chemical reaction.

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