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Boiling off the water from a salt solution will separate the solid salt and water (which can be collected by a condenser).
Glycerol is colorless.
You would decant a bottle of wine of wine for basically 3 main reasons: 1. To add oxygen to the wine 2. To bring the wine to the proper temperature 3. To separate sediment from older bottles
No, glycerol is subunit of lipids.
Dinner menus have the list of food the restaurant will make for you and the prices. Wine lists are often separate; they often have the location the wine is from.
Glycerol can be as a solid at low temperatures.they are not solid, but highly viscous. It is the physical property of Glycerol
Glycerol is singular. The noun glycerol is an uncountable (mass) noun, a word for a substance.
the glycerol is attached to 3 fatty acids
Glycerol is found in all fats.
glycerol and carboxylic acid combines to form a lipids.