ewp (11/29/82)
Being an engineer, my mother naturally assumes that I am an expert in all
fields of science. Recently she said, "You're an engineer, you know a lot
about chemistry... " and proceeded to ask me about something she noticed while
making frosting. Apparently, when making a certain chocalate frosting,
you start by melting chocolate (baker's chocolate, not candy), and stirring
in some water. At this point, the chocolate and water mixture is very stiff
and hard to stir. Then you add sugar and *POOF* the mixture instantly turns
syrupy and easy to stir. The question is why does the sugar make it
syrupy so quickly, or at all? Not having the vaguest idea why this happens
I naturally said, "Hmmm, I'll have to think about that." I hate to disappoint
her and figured that people on the net are technical people, they know a lot
about chemistry......
Help me make my mama proud of me,
Ed Pawlak
ihuxb!ewp