Properties of Matter: Lesson 20 ("Air"), Lesson 21 ("Milk and Cream"),
separating a solution into its components by using their boiling points
partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
the act of making something homogeneous or uniform in composition
Liquid with air trapped inside it.
a soft white substance formed when milk sours - like cottage cheese
watery part of milk produced when raw milk sours and coagulates
A biological substance that helps speed up a chemical reaction.