Comment on Sweet tea
ares35@kbin.social 11 months agoexample: you don't make a pitcher of kool-aid with hot water.
however, adding sugar to the hot tea does work better than adding it after it's already chilled.
Comment on Sweet tea
ares35@kbin.social 11 months agoexample: you don't make a pitcher of kool-aid with hot water.
however, adding sugar to the hot tea does work better than adding it after it's already chilled.
Tangent5280@lemmy.world 11 months ago
How? Wouldn’t the excess sugar just come out of solution when the tea cools down again?
raptir@lemm.ee 11 months ago
They’re not super saturating it. They’re putting an amount of sugar in the tea that can dissolve at room temperature, it just takes a long time to do so.
Tangent5280@lemmy.world 11 months ago
Ok, got it. Someone in this thread mentioned ice cold water can still hold 1.7x its weight in sugar.
TonyTonyChopper@mander.xyz 11 months ago
It dissolves quickly when the solution is warm. You would need to add a ridiculous amount for it to be saturated at room temp or slightly below. Image
“ice cold” water can hold about 170 grams of sugar in 100 grams of water
Rolando@lemmy.world 11 months ago
If sweet tea drinkers could read they’d be very upset by that graph.
…is what I was going to say, but man it took me a while to figure out and I’m still not 100% sure I really understand it. The specific gravity line and the sucrose vs solution line are tied to the sucrose dissolved in water curve, right? Wait, the left axis is merging two different scales? Sometimes data really isn’t beautiful.
Rodeo@lemmy.ca 11 months ago
The labels on the vertical axes match the labels on the lines. So the right vertical axis is for specific gravity (the grey line), and the left axis for the other two lines.
TonyTonyChopper@mander.xyz 11 months ago
Ignore everything but the sucrose solution line and the left y-axis. It’s just showing the weight of sugar that fits in 100g of water, vs temperature.
willeypete23@reddthat.com 11 months ago
Right but you’re forgetting there are already other things dissolved in the water as their not using pure, de-ionized water, and they’re adding in tea.
bleistift2@feddit.de 11 months ago
I don’t think the ions and “tea molecules” really matter compared to 170g of sugar. Does a glass of water get notably heavier after adding in tea?
TonyTonyChopper@mander.xyz 11 months ago
Tap water usually sits around 200 ppm or 0.02% minerals. The tea leaves themselves, as I make my tea, are around 10g/L. Say the leaves dissolve 10% as an overestimation. That gives you water with 0.1% tea, 0.02% other. The solubility limit for sugar is 63% (by mass).
joel_feila@lemmy.world 11 months ago
Yeah basically, leave the pitcher to evaporate and you get your sugar back as a coating on thr glass