"Chocolate" is not a chemical compound, but a complex mixture of compounds, so it doesn't have a "boiling point".Many organic compounds ... including several of those in chocolate ... decompose at a temperature lower than would be required to make them boil (it's not terribly uncommon for organic compounds to decompose before they melt, but the main ones in chocolate do not do this, and the ones which do just go into solution in the lower-melting materials).So, the basic answer is: never, at least not in any reversible way.A solid become a gas when it reaches its boiling point. Chocolate is a mixture of many complex chemical substances. So chocolate does not have a definite boiling point.
Whether or not the boiling point of neon is negative depends on the temperature scale used to describe the boiling point. If the boiling point is given in Celsius or Fahrenheit, the boiling point is negative. However, in Kelvin, which cannot be negative, the boiling point is positive.
The boiling point of saltwater is higher than that of freshwater. This is because adding salt increases the boiling point of water. The exact boiling point increase depends on the concentration of salt in the water.
What is the boiling point for calcium?
A liquid with a lower boiling point will boil quicker because it requires less energy to reach its boiling point compared to a liquid with a higher boiling point.
There is no such thing as a "boiling point of chocolate". This is because chocolate is not a pure substance it is a mixture of may different organic compounds, comprising among others cocoa solids, fats, sugars. There is also no such thing as a single melting point for chocolate either. The temperature at which chocolate turns liquid depends on the structures formed by the cocoa solids, fats, sugars in it. 'Tempering' chocolate is a process where you change these structures to ones stable at higher temperatures than others.
Most cheap chocolate is made with oils and emulsifiers instead of diary products. different boiling point temperatures
"Chocolate" is not a chemical compound, but a complex mixture of compounds, so it doesn't have a "boiling point".Many organic compounds ... including several of those in chocolate ... decompose at a temperature lower than would be required to make them boil (it's not terribly uncommon for organic compounds to decompose before they melt, but the main ones in chocolate do not do this, and the ones which do just go into solution in the lower-melting materials).So, the basic answer is: never, at least not in any reversible way.A solid become a gas when it reaches its boiling point. Chocolate is a mixture of many complex chemical substances. So chocolate does not have a definite boiling point.
Boiling is the phase where the boiling occurs. The point at which the boiling occurs is the boiling point.
When boiling water to make hot chocolate, the water molecules gain energy and begin to move faster, causing the water to increase in temperature. Eventually, the water reaches its boiling point, at which it starts to evaporate and turn into water vapor.
there is no boiling point
Whether or not the boiling point of neon is negative depends on the temperature scale used to describe the boiling point. If the boiling point is given in Celsius or Fahrenheit, the boiling point is negative. However, in Kelvin, which cannot be negative, the boiling point is positive.
The boiling point of saltwater is higher than that of freshwater. This is because adding salt increases the boiling point of water. The exact boiling point increase depends on the concentration of salt in the water.
What is the boiling point for calcium?
A liquid with a lower boiling point will boil quicker because it requires less energy to reach its boiling point compared to a liquid with a higher boiling point.
The boiling point of methanol is lower than the boiling point of ethanol.
The boiling point of water is called 100 degrees Celsius.