How is the behavior of food coloring in the cool and heated water different? what caused the differences in their behavior?

Food color mixes faster in warm water than in cold water.

Molecules in a liquid have enough energy to move around and pass each other. This is why water can flow and take the shape of the container you pour it into.

Warm water has more heat energy than cold water, which makes the molecules in warm water move faster than molecules in cold water. The food coloring you add to the water is pushed around by the water molecules. Since the molecules in warm water move around faster, the food coloring spreads out quicker in the warm water than in the cold water.

The food coloring in cool water remained at the bottom of the container. The food coloring in the heated water rose to the top and then moved to the sides of the container. It then sank to the bottom of the container. The behavior of the food coloring was caused by the movement of heat through the water and the formation of convection currents. The warmer water is less dense, so it rises to the surface. This was observed as the food coloring rising to the top of the container. At the surface, the water cools and becomes denser so the food coloring sank toward the bottom of the container creating convection currents.

Explanation:

exact answer from egd

answerthey are called the pampas;