Text 6468, 83 rader
Skriven 2006-10-12 22:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: glacial acetic 405
==========================
 HN> yep it does, freezes at 16.7 degree celcius (62F), and it freezes
 HN> into very nice ice like crystals too! What I can't remember is if the 
 HN> density increases or decreases when it freezes...more than likely it

I'm trying to think ... this was in Houston, home of the
90 days a year of 90/90, but in an air-conditioned lab that
I thought extremely cold, but it was probably 75F. Funnily,
going into the fridge didn't strike me as particularly
onerous - we had some experiments that required hours of
study at near-freezing; you know that you're hungry when
human serum albumin smells good (and no, I never tasted
it, although if I encountered some now I might). Anyway,
the stuff was completely liquid at lab temperature, and I
never thought to try anything funny with it. Contrariwise
with the reagent alcohol, however.

 HN> increases  like most liquids do when they change to the solid state.
 HN> EXTREME care must  be used with glacial acetic acid...the fumes are
 HN> corrosive, and it can damage  skin as well...latex gloves don't even
 HN> offer any protection from it. We never  worked with it except under the
 HN> fume hood....and we had to wear specific  protective gear 

Interesting. We used an LAF hood as well dealing with the stuff,
which was seldom (the hood was mostly for biohazard and radiation
hazard), but no protective gear except ordinary gloves. I did get
a few dabs on me and didn't find it particularly painful, just
irritating. Nitric (turning the skin bright, painful yellow) and
aqua regia were the worst for that, sulfuric I never touched, and
HCl also mostly irritating, although its fumes were horrid.

-Begin Recipe Export- QBook version 1.00.14

Title: Angel Food Cake (Richard Cole)
Keywords: cake, favorite

        My MIL made it out to California from Missouri to pay blackmail
        to me for marrying her daughter almost 40 years ago.  Her claim
        to fame is and has been for over 50 years her angel food cakes.
        They usually go for hundreds of dollars at their local charity
        auctions.  Hmmm...come to think of it that would have been cheap-
        er than marrying her daughter...

        Well here is the recipe.  Follow the directions exactly.  This
        cake is art as much as science.

        1 3/4 cups egg whites --after all eggs are different sizes.
        1 1/2 Teaspoon cream of tartar.  This must be fresh!
        1/2   Teaspoon salt
        1     Cup cake flour
        1 1/2 Cups powdered sugar
        1     Cup granulated sugar
        1     Teaspoon vanilla

        Sift flour and powdered sugar together four times.

        Using an electric mixer beat egg whites and salt together until
        foamy.

        Add cream of tarter and continue beating until soft peaks are
        formed.

        Then add granulated sugar and continue beating until very glossy.
        The batter should form stiff peaks when the beaters are removed.

        Using a wire whip fold in sifted dry ingredients in one-thirds.

        Do NOT preheat oven. Bake cake in 10 inch tube pan for 35 minutes
        at 375 degrees.  (The 35 minutes includes the warm up time for
        the oven.

        Allow cake to cool 3 hours before removing from the pan --over-
        night if you can wait that long.  I can't!

        This recipe honed to a fine art by Aileen Pfieffer Odneal, my
        MIL.

        Shared by Richard Cole who figures he didn't get too bad a deal..

        posted 10-13-96

-End Recipe Export-
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