when we heat milk why it is rise?
146829
When the saucepan is heated from below the milk close to the bottom becomes hotter than the milk nearer the top. When the milk becomes hotter it expands and therefore becomes lighter than the colder milk above it. It thus starts to rise towards the surface. At the top surface it is cooled by the cold air above it. As it cools it contracts, gets heavier than the hot milk and sinks down again.
655310
milk boils faster.  even when you're watching it, unlike water, which doesn't boil at all as long as you're watching it.
951487
A microwave oven heats food by bombarding it with Microwave energy (a portion of the electromagnetic spectrum, much like visible light or radio waves).  When water molecules are hit by a photons in the microwave frequency, they become excited, and move around faster - this is what causes them to heat up.\n\nSince the outer surfaces of the food are the ones exposed to the most microwaves, they tend to heat up faster than the insides.\n\nBasically, for a microwave to excite a molecule on the inside, it has to 'miss' all the molecules on the outside to get to it.  The thicker your food is, the less likely that is to happen.\n\nWhat ends up happening is that the outside of the food gets heated by direct radiation, while the inside has to be heated by conduction - the transfer of heat from the outer surfaces to the inner ones directly.  This process is much slower, and so you end up with food that is hot on the outside, and cold on the inside.\n\n\nThat was longer than I anticipated, but hopefully it helps!
938353
When heated the electrons move from the ground state to an exicited state.  They are unstable here and return to the ground state giving off energy in the form of a specific color.  Different energy levels will produce different colors
339878
Heat likes to rise. If there are clounds, they keep the heat in. On clear nights, the heat can rise up and away and it gets colder.
807714
It depends entirely on the temperatures of the all the components. Presumably you have liquid coffee, a coffee cup of any given material, the air temperature where you are making the coffee and the milk. So all these factors have an effect on each other as far as temperature is concerned. The second rule of thermodynamics is loosely but easily remembered by "Heat as a ruler flows from hotter to the cooler." So if your coffee is colder than your milk, the coffee gets warmer. If the air is colder than the milk, which is colder than the coffee, then the coffee will cool down super fast. If the mug is hot, it will offset the heat loss to the air and milk and so forth. The possibilities can be endless. but a basic answer is: If the coffee and mug are hotter than the milk and the air, and if the air is colder than the milk, then the coffee cools faster before adding the milk, heat flowing from coffee to the air. Adding milk warmer than the air slows the transfer down, as it has added temperature warmer than the air to the equation. If the milk is colder than the air then the heat exchange is speeded up.
632673
yep.\n\nthe volume is a rheostat (adjustable resister), so by raising the volume of the output, you are putting more energy into the cup (like shouting louder into a soup-can telephone)
923574
It goes into thermal energy (heat) as the brakes heat up due to friction and perhaps to other, less significant sources of energy loss (e.g. sound of brakes squealing).\n\nNote: The car doesn't really gain energy, it just converts its gravitational potential energy (from being at the top of the hill) into kinetic energy (the energy associated with motion).
340403
Casein & Fat cause milk to be white in colour.\n\n"Rich in calcium, Casein helps contribute to milk's white color.\n\nIn addition, the cream that is found in milk contains white colored fat. The more cream in milk the more white it is.\n\nLow and non-fat milk appear more grayish rather than white because they contain less cream."
596740
Like everyone else said, it makes the drink cooler. However, this is because heat is transferred in an attempt to achieve equilibrium. In this case, the equilibrium would be between the temperature of the ice and that of the drink. Because the average temperature of the drink is higher than that of the ice, heat flows out of the drink and into the ice, slowly levelling the temperature.
129560
when we heat the jar, the metal lid and the jar absorbs the heat and expand.since the expansion of the metal lid is more than the jar it easily comes off.
385161
because things dilated when is warm
1171639
When the temperature rises, the particles of the mercury in the thermometer gain kinetic energy. This means that they start moving around more vigorously. The particles push away neighbouring particles. This increases the space between the particles and causes an increase in the volume of a mercury. Expansion is said to have occured.
988748
heat technically speaking, does not rise. heat energy travels from area of high energy to an area of low energy (think about how heatsinks work). it's just convient to say it rises.\n\nThe reason why it's colder the higher you go is beacuse the pressure is less and the heat energy is more spread out. therefore the tempreture goes down.\n\nboth are covered by two of the three law of thermodynamics, not sure which ones exactly. it's been a while.
848058
Capillary action.  The smaller the diameter of the tube, the higher the liquid will rise.
523706
basic process of making yogurt is curdling.it is a chemical change which is aided by temperature/warmth.that is why curd,yogurt etc are helped by low temperatures
58327
Pressure goes up as temperature goes up.