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A candy thermometer, also known as a sugar thermometer or jam thermometer, is a cooking thermometer used to measure the temperature and therefore the stage of a cooking sugar solution. (See candy making for a description of sugar stages.) A candy thermometer is similar to a meat thermometer but can read higher temperatures, usually 400 °F/200 ...
Sorbitol (/ ˈ s ɔː (r) b ɪ t ɒ l /), less commonly known as glucitol (/ ˈ ɡ l uː s ɪ t ɒ l /), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH 2 OH).
The process of spinning out is what turns the very thick boiling into the much longer and much thinner final size. Once set, the strings of toffee are cut to length and wrapped in clear paper with a label, known as a "view" as it usually has a view of a landmark. The whole process of making lettered rock is done by hand by skilled workers.
A hard candy (American English), or boiled sweet (British English), is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane , lollipops , rock , aniseed twists , and bêtises de Cambrai .
Glucose syrup on a black surface. Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.
A sol is a colloidal suspension made out of tiny solid particles [1] in a continuous liquid medium. Sols are stable, so that they do not settle down when left undisturbed, and exhibit the Tyndall effect, which is the scattering of light by the particles in the colloid. The size of the particles can vary from 1 nm - 100 nm.
From a thermodynamics point of view, at the melting point the change in Gibbs free energy ∆G of the substances is zero, but there are non-zero changes in the enthalpy (H) and the entropy (S), known respectively as the enthalpy of fusion (or latent heat of fusion) and the entropy of fusion.
Cold water should be used since hot-water solutions can corrode steel. [67] Sodium bicarbonate attacks the thin protective oxide layer that forms on aluminium, making it unsuitable for cleaning this metal. [68] A solution in warm water will remove the tarnish from silver when the silver is in contact with a piece of aluminium foil.