Alminar flow because of the sma) channel dimensions, b turbulant-ilew baause of high flew velledi ties tubulent filow because of the serprentive channel design, d laminarflow because of the presence of liquid water and other viscous impurties optilmgl hueluellilowchannel designs

Substance 33°f 100°f peanut oil solid liquid margarine solid liquid chocolate chips solid liquid which conclusion fits the data in the table? a. heat chemically changes chocolate and margarine. b. all solids become liquid at 100°f. c. removing heat from a substance it to melt. d. matter may change shape when it is heated.