Any reaction occur.
No, it is not recommended to put iodine on a burn. Iodine can further irritate the burn and delay the healing process. It is better to clean the burn with mild soap and water, and then cover it with a sterile bandage. If the burn is severe, seek medical attention.
If you put a drop of iodine on a piece of paper, it will react with starch on the paper turning it blue-black. This is a common test for the presence of starch.
Iodine is a poison. It can also cause skin damage. It also will cause the noodles to change to a blue black color
If iodine solution is added to a leaf, it will turn blue-black in color. This is due to the presence of starch in the leaf which reacts with iodine to produce this color change.
Iodine is used to test for the presence of starch in a substance. Onions contain starch, which reacts with iodine to produce a blue-black color. Rhubarb does not contain a significant amount of starch, so it will not produce the same reaction with iodine.
If you put iodine on confectioners' sugar, the iodine will not react significantly with the sugar itself, as sugar does not contain starch, which is what iodine typically tests for. Instead, the iodine may simply stain the sugar, resulting in a darkened appearance. This is because iodine can create a colored complex with certain compounds, but in the case of pure sugar, there won't be a notable chemical reaction.
it doesn't really matter as long as you put the powdered sugar in last.
No... Powdered sugar is icing sugar. Granulated sugar is white sugar that is in granules. Chemically they are identical. The difference is in the physical structure. You can create your own powdered sugar by using a blender and granulated sugar. It won't be as fine, but it will be closer.
The Sugar Act was a tax put on sugar by King George.
Well first you go on line and find a recipe for a plain dohnut then you add powdered sugar
I don't think many recipes that need powdered sugar would work with a substitute, but you can make powdered sugar if you have a food processor. Put granulated sugar in the food processor and a little corn starch (about one teaspoon of corn starch to one cup of sugar). Run the food process for several minutes checking periodically to see if the sugar is fine enough. When it's powdery you can use it in your recipe.
No, caster sugar is fine-ground granulated sugar. Confectioner's sugar is a mix of ultra-fine sugar and a starch; it is sometimes called icing sugar.
The sugar is the same, powdered is just processed to a finer crystal and I believe has cornstarch with it to keep it a powder. Cheaper brands of powdered sugar, also called icing sugar or confectioners' sugar, might have cornstarch, also called cornflour, added. Pure powdered sugar is available and the quality is far better without the added flour; you simply need to sieve it, but you need to do this with the cheap varieties anyway. If it hasn't been stored properly it might be in a hard block or blocks, but this is easily fixed by putting it, in its sealed bag, into a larger plastic bag for safety and then hitting it a bit with a rolling pin or something else heavy. Or you can put it in a food processor to break it up. Then sieve it before you measure it out.
It generally means to put a very light coating of some kind of powdered material on top of something. Like: Dust the top of each dish of custard with cinnamon, or dust the doughnuts with powdered sugar.
Powdered iodine can be obtained by sublimation, which involves heating the liquid iodine until it changes directly into a gas and then cooling it rapidly to form a fine powder. This process allows the iodine molecules to skip the liquid phase and solidify into a powder.
Superfine sugar- or Bartender's sugar, is more course than powdered sugar. Superfine sugar is similar to castor sugar (and can substitute each other), but if I were to put it in order, Superfine would have the largest granules, and powdered sugar would have the smallest. Powdered sugar cannot be substituted with superfine sugar, or castor sugar, since it's too fine :3.
Synthetic sweeteners have the same consistency, but may alter the flavor of other items used in the recipe. Granular sugar can be substituted in most preparations. Knock on a neighbor's door.