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 Chandra Slacker Without Borders
