Chris,
Turkish Coffee is offered with different levels of sugar but no cream. When
you were asked how you liked it, probably is was for sugar. Did they tell
your fortune from ground coffee left in the bottom of cup?
Sofu
-----Original Message-----
From: TechNet [mailto:[log in to unmask]]On Behalf Of Chris Ball
Sent: Monday, March 21, 2005 7:19 AM
To: [log in to unmask]
Subject: Re: [TN] Answer to Friday's question
Many many years ago when I was living in Austin Texas and even less wise to
the ways of the world than now, I bought a car from a Turkish fellow. As we
negotiated the price, he invited me in to meet his fiancee (who was also
his cousin, but that's not the point). She offered me coffee, which I
excepted. When asked how I liked it, I replied, "Black". They both warned
me that this was Turkish coffee and was normally offered with lots of cream
and sugar. I told them I liked my coffee black, and she complied. It was
somewhere between syrup and paste in consistency. Time fades the memory,
but I'm pretty sure that by the end of the cup, I liked it.
-Chris
"Ingemar Hernefjord
(KC/EMW)" To:
[log in to unmask]
<ingemar.hernefjord@ERICSS cc:
ON.COM> Subject: Re:
[TN] Answer to Friday's
Sent by: TechNet question
<[log in to unmask]>
03/21/2005 03:49 AM
Please respond to TechNet
E-Mail Forum; Please
respond to "Ingemar
Hernefjord (KC/EMW)"
that's why I asked about how to dissolve these in only 20 mL of water. It
has been great to see your
impressive knowledge in these things.
Now, you may also be capable of answering my q: how strong is the
strongest possible coffee, and how do I make it? Turkish coffee is known to
be strong, but there is still a lot of water in it. The opposition is
american (US) coffee, which is just slightly colored. I would rather call
it agua sepia than coffee.
This is somewhat on outside of the chem math, so formulas are
useless...he-he-
Ingemar
-----Original Message-----
From: TechNet [mailto:[log in to unmask]]
Sent: den 19 mars 2005 16:18
To: [log in to unmask]
Subject: Re: [TN] Answer to Friday's question
Perhaps all 3 can depending on the temperature, but I purposely excluded
any
statments about temp. Assuming you were using ambient DI water, the
sucrose
and CaCl3 will not completely dissolve. In essence, you will have wet salt
and wet sugar. Therefore, using the temp depression formulas are useless
because you cannot get a depression from a solid.
Glad you asked about the hydrated version of CaCl3. The short answer is
that it does not matter. Even if you were to take the 2 extra moles of H20
into account, you still have less particles in solution than sucrose and
more particles than ethylene glycol.
-----Original Message-----
From: TechNet [mailto:[log in to unmask]]On Behalf Of Brian Ellis
Sent: Saturday, March 19, 2005 2:54 AM
To: [log in to unmask]
Subject: Re: [TN] Answer to Friday's question
Sorry, you are wrong on two counts.
1) all three substances can dissolve in water at the concentrations
stated, depending on the temperature. However, the CaCl2 and sucrose
will precipitate out as you start to cool it down.
2) the max temp depression for a saturated sucrose syrup to freeze is
only about 4.9°C (hence the popsicle)
However, you did not specify whether the CaCl2 was hydrated or not. 10 g
of CaCl2.2H2O will obviously contain less CaCl2 than the dehydrated stuff!
Brian
Precision Analytical Lab wrote:
> Alright,
>
> First of all, that much sucrose or calcium chloride will not completely
> dissolve in that little of DI water. So, the original question was a tad
> bit on the devious side.
>
> However, if you did use enough DI water to completely dissolve each of
those
> materials, they will begin to freeze in this order: First to begin
freezing
> is the ethylene glycol (antifreeze), second will be the calcium chloride
> (Indiana's road salt), and last is the sucrose (sugar).
>
> Happy Friday!
>
> -----Original Message-----
> From: TechNet [mailto:[log in to unmask]]On Behalf Of Graham Naisbitt
> Sent: Friday, March 18, 2005 1:04 PM
> To: [log in to unmask]
> Subject: Re: [TN] Friday question
>
>
> Shawn
>
> You are what we call over here, a real stinker! Its Friday and I am not
less
> than 5 hours ahead of all you guys and now I will have to spend the
entire
> week-end wondering about the true answer.
>
> My shot will be Calcium Chloride time because of the De-ionised water,
then
> sucrose unless the water is hot, then the diluted anti-freeze. I haven't
a
> clue as to why, just gut feeling.
> --
> Regards Graham Naisbitt
>
> [log in to unmask]
>
> Golf quote of the week: If you watch a game, it's fun. If you play it,
it's
> recreation. If you work at it, it's golf.
>
> Concoat Limited - Engineering Reliability in Electronics
> A British Manufacturer
>
> NEW WEB SITE: www.concoat.co.uk :NEW WEB SITE
>
> Cell: 079 6858 2121
> Office: +44 (0)1252 813706
>
>
>
>
> On 18/3/05 1:38 pm, "Precision Analytical Lab"
> <[log in to unmask]> wrote:
>
>
>>This one's real fun. It's sure to make blood shoot out your nose.
>>
>>Which of these 3 solutions will freeze first, second, and third and WHY
>
> will
>
>>they freeze in that order????
>>
>>1) 10 grams of Calcium Chloride (road salt) dissolved in 20 mL of DI
>
> water.
>
>>2) 10 grams of Sucrose (table sugar) dissolved in 20 mL of DI Water.
>>
>>3) 10 grams of Ethylene Glycol (antifreeze) dissolved in 20 mL of DI
>
> water.
>
>>
>>Shawn Parson
>>
>>Precision Analytical Laboratory
>>4106 Cartwright Drive
>>Suite A
>>Kokomo, IN 46902
>>Ph: (765) 455-1993
>>
>>Specializing in Ion Chromatography (IC) and Surface Insulation Resistance
>>(SIR)
>>
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