Re: sugar vs. salt

[Norman Lohstreter <petel@TENET.EDU>]

L. R. Cartwright (Larry) wrote:
> 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
Of course, you're right Larry.  It's been 30+ years since my last
chemistry course and I guess I'm a little rusty.  I had forgotten about
the solubility of NaCl in sugar.  I did remember about the stickey mess
though.  But, the task was to separate. :-)

thanks for the refresher is chem-101

Pete