Quick question. Which one has more freezing point depression, Table salt or rock salt?
Rock salt. The larger salt particles will separate the water molecules so they cannot freeze together as well. You want to have the energy from the ice cream mix transferred to the salt particles so larger particles will be better.
Destiny24 wrote:Hi all, does anybody have experience on what is on the written test? I'm trying to prepare for a competition, and so if you guys could help give me some sample examples or general areas of study that would be great! Thanks!
The rules have most of the topics, but sometimes tests have other components. The test should
be about dairy and dairy products, but I have found that some organic chemistry can get involved. Make sure you know the basic stuff like carbohydrates, fats (fatty acids mainly), and sterols.
chscioly wrote:Have your invitational/regionals/state tests been more about dairy chemistry or processing and products?
Kind of both, leaning a little more towards dairy chemistry. Most of the criteria on the rules cover what has been on the tests (there are a lot of topics haha).
Come to Pangea today all around the globe. Our formal dinners are to die for! All dishes served on tectonic plates.
Don't be Angara that all the jokes are Gondwana.
PM any rock or mineral question!