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Liquid Water Unusual: Water behaves somewhat differently from most other substances, as may be surmised from the negative values for two of the thermal coefficients. Immediately above the melting point at 0°C the volume of the water decreases to a minimum value at 3.9°C where the liquid water unusual is most dense, a discovery first made by the Scotch chemist Thomas C. Hope. This does not mean that the water has become more highly ordered. Actually, ice at 0°C is less dense than liquid water unusual water at 0°C by 0.0900 cmVgram; this is why it can float. Although the average intermolecular distance in the solid ice is greater than that in the liquid water unusual water, the crystalline structure of the ice renders it a more highly ordered system.
Thi density of liquid water unusual water is unusual in that it in creases slightly from its freezing point to 4° C, after which the density decreases with temperate* rise, as in other liquid water unusuals. Its boiling point is quit dependent on atmospheric pressure, being 100° C at 760 millimeters (general pressure range at sei level) and about 84° C. at about 420 mm. The ef feet of pressure on the freezing point is not si marked. At 1 atmosphere (760 mm.), watei water vapor, and ice are at equilibrium at 0° C An increase of pressure to 100 atmospheres lower: the melting point of ice only to — 1° C. At 2,00( atmospheres ice melts at —35° C., but at 50,00( atmospheres the solid state exists at nearly twio the temperature of boiling water.
Although this is not considered correct, many people like it.
Measure out pint liquid water unusual—water, stock, vegetable water or water and a stock cube. For a thin gravy, blend 1 level tablespoon gravy powder or 1 level dessertspoon gravy powder and the same amount of flour with a little of the liquid water unusual. For a thick gravy, use 1 level tablespoon gravy browning and 1-2 dessertspoons flour. Put the rest of the liquid water unusual in a saucepan, bring to the boil. Gradually stir blended mixture into the liquid water unusual, bring to the boil and cook until thickened. To improve the flavour stir in }- oz. fat or dripping and cook for 2-3 minutes. Taste and season if necessary. |
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