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When you heat molasses, it becomes thinner and more fluid due to the breakdown of its sugars, making it easier to pour and mix. The heat can also enhance its flavor, intensifying its sweetness and caramel notes. However, if heated too much, molasses can scorch and develop a bitter taste. Additionally, excessive heating can lead to the formation of caramelization or even crystallization if cooled improperly.

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2mo ago

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Specific heat of molasses at 301kelven?

The specific heat of molasses at 301 K is approximately 2.5 J/g·K. Specific heat can vary slightly depending on the composition of the molasses, but this value provides a general estimate. This means that it takes about 2.5 joules of energy to raise the temperature of one gram of molasses by one Kelvin.


Can you eat crystallized molasses?

Yes, you can eat crystallized molasses, as it is safe to consume. Crystallization often occurs due to the natural sugars in molasses, and it doesn't indicate spoilage. You can use crystallized molasses in baking or cooking, or you can gently heat it to return it to a liquid state if desired.


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