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Pulse until mixture becomes a fine meal (avoid over-processing).
Lower heat to a simmer and reduce by half, or until mixture becomes a light syrup.
Heat until mixture becomes a white hot glowing ball.
Add the garlic and sherry vinegar to the vegetables, and blend until the mixture becomes a thick liquid.
Normally, tertiary amines such as triethylamine are used to scavenge the acids, but these bases form solid salts when they react with acids, and the reaction mixture becomes a suspension.
When cane sugar, cream and butter simmer just a touch past the usual state, the mixture becomes a deep golden color and turns into a caramel crunch.
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We tentatively attribute the phenomena to the possibility that above 320 °C the mixture becomes an azeotrope, as evidenced by the boiling of the colorless solution, the turbulence from which might disturb the growth of CdS crystals [18].
This counterintuitively stable mixture became a basis for obtaining elastomeric composites with uniformly distributed glycerol droplets.
The mixture became a homogeneous solution at 155 °C depending on the composition ratio of PEG to DCE.
The resulting solution was stirred for 1 h at 80 90 °C until the solution mixture became a homogeneous low viscous liquid.
The resultant mixture became a homogeneous golden yellow colored solution.
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