What phase is Sorbitol at room temperature?
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The melting point of sorbitol (C6H14O6) is 95 °C (203°F) so unless your room is rather warm, it is a solid
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Water acts as the medium in many processes. 25 deg C is the room temp.
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The phases of matter is only applicable to a pure substance. What is a pure substance? It is a substance which is chemically and physically homogeneous. Example would be water. Any portion of it can be taken and it will be sufficient to describe the rest of water left behind.\n\nWith the pudding, it is a heterogenous mixture both physically and chemically. So its phase cannot be determined since some of its part is not the same as the parts.
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Butyl carbitol also known as Diethylene Glycol Butyl Ether has Boiling point of 230.4 deg C at sea level.
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The freezing point of a solution is always lower than that of the pure solvent.Since coffee creamer or sugar are solute masses in a pure solvent like water the freezing point of the solution is less than 0 deg Celsius
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Solid, there are only 2 elements that are liquid at room temperature, Mercury, and Bromine. 2 other elements will melt from the heat of your hand, (slightly above room temperature), Cesium and Gallium.
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Crystallization of solution of CuSO4.
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Like all elements, its physical state depends on temperature and pressure. It is a liquid at room temperature, but can be frozen and evaporated at extreems.\n\nIt freezes at -38.83 °C, -37.89 °F\nIt boils at 356.73 °C, 674.11 °F
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"A heat pack like the one you are describing contains sodium acetate and water. It turns out that sodium acetate is very good at supercooling. It "freezes" at 130 degrees F (54 degrees C), but it is happy to exist as a liquid at a much lower temperature and is extremely stable. Clicking the disk, however, has the ability to force a few molecules to flip to the solid state, and the rest of the liquid then rushes to solidify as well. The temperature of the solidifying liquid jumps up to 130 degrees F in the process.\n\nWhen you boil the solid, you melt it back to the liquid state. You have to completely melt every crystal, by the way, or the liquid will quickly re-solidify. You can repeat this cycle forever, theoretically, just as you can freeze and melt water as many times as you like. The plastic pouch eventually wears out and leaks, though (since sodium acetate is a food additive, it is non-toxic)."
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http://www.rpi.edu/dept/bcbp/molbiochem/MBWeb/mb1/part2/sugar.htm\n\nSimple web search
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None. They are two different compounds.\n\nIt looks like you want to compare a specific property of the alcohols. Please specify!
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The freezing point of pure water is 0°C, but that melting point can be lowered by the adding any solvent such as a salt. Depending on the amount of salt the freezing temperature of a saline solution can range from below 0°C to -21.1°C. The frozen solution is a mixture of separate NaCl·2H2O crystals and ice crystals, not a homogeneous mixture of salt and water. This heterogeneous mixture is called a eutectic mixture. \nThe use of ordinary salt on sidewalks is effective because it requires a colder temperature to freeze water and it is a cheaper alternative to other solvents or methods of ice removal.
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The normal freezing temperature for pure water is 0c.  However, as the additives are mixed in the pure water (in this case sugar), there will be a depression in freezing point (means lower than zero).  Ultimately it dependends on the sugar concentration in the water.  For an example, you can add few crystal in water and it will still freeze around 0c (slightly below unless you have accurate thermometer) vs sugary syrup that will require much lower temp.\n\nYou can llok up more of these in any Physical Chemistry book (mine is by author ATKINS) under "Depression in Freezing Point, Elevation in Boiling Point).
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Saturated Fats are completely "saturated" with hydrogen, meaning, there are no double bonds.  The fact that there are no double bonds allow it to pack very densely, and thus at room temperature, they will be solids.  Compare this to unsaturated fats, which do have double bonds, and because of this, cannot pack as tightly at room temperature.  These will be LIQUIDS at room temperature.\n\nWhat does this  mean?  Saturated fats are less fluid, and unsaturated fats are more fluid.  So a region of a membrane with more unsaturated fats will be more fluid, and less unsaturated fats will be more rigid.
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Sorbitol can be used as uterine distending medium during hysteroscopy.
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From the reference:\n\n"An ionic liquid is a liquid that contains essentially only ions. Some ionic liquids, such as ethylammonium nitrate, are in a dynamic equilibrium where at any time more than 99.99% of the liquid is made up of ionic rather than molecular species. In the broad sense, the term includes all molten salts, for instance, sodium chloride at temperatures higher than 800 °C. Today, however, the term "ionic liquid" is commonly used for salts whose melting point is relatively low (below 100 °C). In particular, the salts that are liquid at room temperature are called room-temperature ionic liquids, or RTILs."\n\nThe reference contains much more info and many links.  A Web search on "ionic liquids" with the name Seddon or Rogers will link you to the two biggest research groups.
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Saturated Fatty acids are long chains, which means they can pack more closely together and tend to be solids at room temperature.\n\nUnsaturated fatty acids have double bonds that lead to 'kinks' so they are more likely to be liquids at room temperature.