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7 terms

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.