Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its su
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its su
Sharon Buydens first served on the Board of Directors as Secretary and newsletter editor for the El Paso Solar Energy Association (www.espea.org) starting in 1989 (under her previous name). After lear
Presents experiments with easy-to-follow instructions demonstrating the properties of energy and heat, including measuring heat conduction, making ice cream, and building a solar oven.
