To reduce from a solid to a liquid state, as by heat; to liquefy; as, to melt wax, tallow, or lead; to melt ice or snow.
To be changed from a solid to a liquid state under the influence of heat; as, butter and wax melt at moderate temperatures.
To heat solid food, like sugar or fat, until it becomes liquid.
Foods such as butter or chocolate can be melted in a small saucepan over low heat until they are liquid. They can also be melted in a microwave container in the microwave.
to change from a solid to a liquid Heat makes the butter melt.
A melt is the liquid aggregate state of metals and alloys. The term "melt" is often used as a synonym for the determined chemical composition, i.e. for a preliminary material, which is produced in one cast.
When DNA is heated, the two strands (which are only held together by H bonds) fall apart. This is called melting.
Wheels soften from heat of road friction, defective wheels or a little of both.
To fuse or liquify by applying heat. A term employed by blast-furnace men to denote the metal fused, or the charge or heat, as it is sometimes called.
Turn a solid (chocolate, butter) into liquid by heating.
to heat a solid food until it turns to liquid.
to make something become liquid by heating it ..... return
change solids into liquids by slowly heating.
Change of state from a solid to a liquid.
the process whereby heat changes something from a solid to a liquid; "the power failure caused a refrigerator melt that was a disaster"; "the thawing of a frozen turkey takes several hours"
reduce or cause to be reduced from a solid to a liquid state, usually by heating; "melt butter"; "melt down gold"; "The wax melted in the sun"
become or cause to become soft or liquid; "The sun melted the ice"; "the ice thawed"; "the ice cream melted"; "The heat melted the wax"; "The giant iceberg dissolved over the years during the global warming phase"; "dethaw the meat"
to change from a solid to a liquid usually through the process of heating.
A hot, very viscous liquid produced by the process of bulk polymerization.
Heating a food (such as shortening, butter, or chocolate) until it becomes liquid.
Any extrusion material heated to a plastic condition.
To heat a solid food until it becomes liquid or semi-liquid.
To dissolve a solid or semisolid over slow heat. The term is most commonly associated with butter and chocolate.
To change from a solid to a liquid, usually by heat.