Re: sugar vs. salt

[Ludwik Kowalski <KowalskiL@MAIL.MONTCLAIR.EDU>]

I find Tom's approach interesting. Irradiation of food with gamma rays is
common in industry (to prevent fast spoiling). The food does not become
radioactive.

Thomas Walkiewicz wrote:

> Irradiate the sugar-salt mixture for a week or two with a 200-Curie Cs-137
> source, or something comparable.  The salt turns a deep yellow color while
> the sugar turns brown.  I don't know if you can then distinguish the two
> colors for individual particles, but that's your new problem.
>
> After separation, heat the salt on a hot plate to return back to its natural
> color.  I wouldn't recommend doing that with the sugar.