Advertisement Upgrade to remove ads

Fractional distillation

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.

Please allow access to your computer’s microphone to use Voice Recording.

Having trouble? Click here for help.

We can’t access your microphone!

Click the icon above to update your browser permissions above and try again


Reload the page to try again!


Press Cmd-0 to reset your zoom

Press Ctrl-0 to reset your zoom

It looks like your browser might be zoomed in or out. Your browser needs to be zoomed to a normal size to record audio.

Please upgrade Flash or install Chrome
to use Voice Recording.

For more help, see our troubleshooting page.

Your microphone is muted

For help fixing this issue, see this FAQ.

Star this term

You can study starred terms together

NEW! Voice Recording