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Re: sugar vs. salt

On Wed, 31 Mar 1999, Norman Lohstreter wrote:
S L O W L Y heat the mixture the lower MP of the sugar will allow the
seperation by decantation or heated filtration. The molten sugar can
then be recrystalized.

If you actually try to do this, you discover something interesting: NaCl
is fairly soluble in molten sucrose. That which doesn't dissolve is so
entrapped by the gummy sucrose syrup that physical extraction is for all
practical purposes impossible. BTW, melting sugar by slow heating is the
first step in the recipe for peanut brittle.

Best wishes,

Larry

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Larry Cartwright
Physics, Physical Science, Internet Teacher
Charlotte High School, 378 State Street, Charlotte MI 48813
<physics@scnc.cps.k12.mi.us> or <science@scnc.cps.k12.mi.us>

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I am very good at learning from my mistakes.
Undoubtedly, I shall learn a great deal today.
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