Saturated solutions.

[saucisson]

OK I have 125ml with 32g salt just about dissoved in which makes 26.048% by my reckoning, and the sugar is at 20%

[wheels]

Are they the same in ml as gm Dave.

I know it's completely irrelevant, but it's 'niggling me'.

[captain wassname]

Did some messing about with sugar
After a bit of faffing about the maximum amount of sugar I could get dissolved was 100gms sugar in 125 gms water.
At this stage I tried to dissolve some salt but it wouldnt have it.
Not a definitive experiment as done with kitchen scales and no note of temp.but near enough for my purposes.

I realised that Daves 100ml plus 25 gms each of salt and sugar was the same as 40 gms water and 10 gms each of salt and sugar.
This means that for a 2% salt and up to 2% sugar combination cure you can use a 6% injection.
For me an advantage as I always struggle with 10% injection especially with beef which is strange as beef has usually been hung for a while and should in theory have lost some liquid.
I made Daves solution 25.6(32 divided by 1.25)
Couldnt help out with the volume due to lack of measuring implements.
I wouldny be too surprised if different sugars gave different results (I used castor)

Jim

J

[wheels]

Nice one Jim. Can you post your full cure in due course. I, for one, will be interested in using it.

10% pump can be an absolute pain at times.

Phil

[saucisson]

Are they the same in ml as gm Dave.

I know it's completely irrelevant, but it's 'niggling me'.

I'll work it out

[saucisson]

Don't laugh, (although I'm sure you will), but I thought my new fridge freezer was knackered yesterday.

I'd put my solution in the bottom of the frezer for safe keeping on Friday and when I pulled it out yesterday, to my horror, it hadn't frozen.

Then I thought about it for a minute

[saucisson]

Are they the same in ml as gm Dave.

I know it's completely irrelevant, but it's 'niggling me'.

I'll work it out

When you say ml and gm do you mean does 25g of solid salt take up 25ml, or does 25g of salt in 100ml make an extra 25ml of solution?

[wheels]

The latter.

Phil

[saucisson]

Okey Dokey

[saucisson]

does 25g of salt in 100ml make an extra 25ml of solution?

No

[saucisson]

Having spent half the evening mucking about spilling stuff and starting again, using Kitchenelia I worked out it makes about 115ml.

Jackie asked what I was doing and when I told her she said "It's 118ml, why didn't you just ask me?"

[wheels]

Thanks Dave - or should I say: "Thanks Jackie".

Phil

[saucisson]

Women are scary

Oh yes, I titrated a buffer solution 23 years ago and it came to 118ml

[wheels]

Yep, just Yep.

Just don't let Jackie meet Pauline...

[saucisson]

-conv-