No. The reason ice melts when you put salt on it is the freezing point of salted water is much lower than the freezing point of unsalted water. If you put salt on the ice, the salt will work its way into the ice. The temperature of ice with salt on it is higher than the freezing point of salted water, so it accomplishes a phase transformation from the solid state to the liquid state. That's what a physicist would call it in her laboratory. If it happens in her driveway early some morning, she thinks "now that the ice has melted, I can drive to work without killing myself." If you put flour in water, you make pancake batter—which freezes at about the same temperature as water. So it won't melt ice at all.
While salt melts ice by lowering its freezing point, flour does not have the same effect. Flour can actually make the surface more slippery when mixed with ice, increasing the risk of falls. It is recommended to use salt or sand to improve traction on icy surfaces.
yes, but i couldn't tell you the mechanics of it.
Fluorite belongs to the same crystal system as salt - the cubic (also known as the isometric) crystal system.
Salt is Salt (NaCl) no matter what is origins. Kosher, Sea, Maldon, Rock etc are all MARKETING terms designed to make what you are purchasing more expensive. Table Salt is Salt with a to which little anticaking agents such as sodium aluminosilicate or magnesium carbonate are added to make it free-flowing. Table salt is also "Iodized" by law in certain countries. Curing Salt is Salt with a little Sodium Nitrite added AND IS NOT THE SAME AS SALT (or Kosher Salt). This salt is mixed to cure meet and would be poisonous if not used as directed on the packaging.
Salt melts ice faster than sugar and chalk because salt lowers the freezing point of water. When salt is added to ice, it disrupts the balance between the solid and liquid states, causing the ice to melt more quickly. Sugar and chalk do not have the same effect on lowering the freezing point of water.
While salt melts ice by lowering its freezing point, flour does not have the same effect. Flour can actually make the surface more slippery when mixed with ice, increasing the risk of falls. It is recommended to use salt or sand to improve traction on icy surfaces.
physical
There is no difference between plain flour and all-purpose flour. They are one and the same. All-purpose (plain) flour does not contain the salt and baking soda that self-rising flour has.
Take the same amount of regular flour and add 1 - 1½ teaspons of baking powder, and a pinch of salt for each cup of flour used.
Yes, bread flour in many cases has a slightly higher gluten content, but that does not effect the taste or its usability as a thickening agent.
Albinos (humans and animals) are no more affected by salt than others of the same species.
Yes. Wheat flour is the same as Plain Flour. Unless recipe calls for whole-wheat flour, that would mean wholemeal flour.
Yes, and if you won't get that chemically taste.
They would have used the same basic ingredients used today (salt, sugar, flour, eggs, milk, ect.), but would have baked it over an open fire or over very hot coals.
I would just try it to see how it works. It shouldn't taste THAT different. If not, then spend $4.99 on a bag of all purpose flour.
yes, it tastes the same but in other things i would say not.
Iso means same, therefore the salt solution concentration is the same as the concentration of salt within the blood cells. So nothing happens - the RBC's remain the same (no shrinking/crenating or swelling/lysing)