Re: [silk] A question on Salt (NaCl)
Gautam John [27/08/07 22:56 +0530]: My explanation is that the former has a smaller crystalline structure (because of the method of crystallization) while the latter has a bigger crystal lattice and hence this affects the rate of solubility, it being higher in the former. Crystal shape is generally quite important when determining solubility Did you observe these two over a comparison microscope and see any obvious differences in shape?
Re: [silk] A question on Salt (NaCl)
On 8/27/07, Gautam John [EMAIL PROTECTED] wrote: One is made by concentrating and crystallizing salt water under vacuum (hence a faster process) and one is made the traditional way (sunshine/firewood under a pan and hence a slower process). Now when I tasted two salts (applied to a moderately wet substrate, not water), I find that the former is saltier than the latter even though they have pretty much identical NaCl percentages. I suspect that it may be because in the latter process some of the trace chemicals found in naturally occurring salt water have evaporated or somehow been altered by the heat. I suspect that presence of these other compounds in the vacuum concentration / crystallization that makes the former saltier (and possibly tastier). Thaths -- Homer: He has all the money in the world, but there's one thing he can't buy. Marge: What's that? Homer: (pause) A dinosaur. -- Homer J. Simpson Sudhakar ChandraSlacker Without Borders
Re: [silk] A question on Salt (NaCl)
On 8/28/07, Gautam John [EMAIL PROTECTED] wrote: On 8/28/07, Charles Haynes [EMAIL PROTECTED] wrote: Salt is salt. Fuck you. Exactly why I find this difference all the more curious. The salts are near identical in terms of particle size, purity and NaCl content. More seriously. If you are really curious do a double blind or ABX test. This was the result of a double blind test. But the salts weren't tasted plain. They were on a moderately wet substrate, like a slice of tomato. Yes, we did it multiple times to compensate for the variation in the substrate. Hm. Sounds pretty variable. I suspect you need to reduce the variables. -- Charles
Re: [silk] A question on Salt (NaCl)
On 8/28/07, Charles Haynes [EMAIL PROTECTED] wrote: Salt is salt. Fuck you. Exactly why I find this difference all the more curious. The salts are near identical in terms of particle size, purity and NaCl content. More seriously. If you are really curious do a double blind or ABX test. This was the result of a double blind test. But the salts weren't tasted plain. They were on a moderately wet substrate, like a slice of tomato. Yes, we did it multiple times to compensate for the variation in the substrate.
