William D’s Grilled Trout

CHEMISTRY INFORMATION: The pure substance is the salt NaCl. The ingredients that are homogeneous mixtures are butter and the. The fully rubbed trout is also a heterogeneous mixture. The heterogeneous mixtures are the rosemary, pepper and the trout after it is cooked. The butter warming up after it is taken out of the refrigerator, and the color of the fish when it is cooking are both physical changes. The color of the fish is starting to turn a light brown as the meat is slowly cooking and the change in aroma as it grills both indicate that chemical changes are taking place. Submitted by: "William D"