Timeline for For equal volumes water and sugar, what is the ratio of separated volume vs. combined?
Current License: CC BY-SA 3.0
20 events
| when toggle format | what | by | license | comment | |
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| Sep 29, 2020 at 12:06 | answer | added | spl | timeline score: 1 | |
| Nov 23, 2019 at 22:26 | answer | added | Athanasius | timeline score: 8 | |
| Dec 14, 2018 at 12:26 | comment | added | Carl Witthoft | Absurdly enough, I'm using the data provided here in a discussion over at Physics.SE :-) | |
| Feb 18, 2018 at 18:15 | answer | added | widebandit | timeline score: 0 | |
| Oct 22, 2012 at 17:46 | vote | accept | Jeff Axelrod | ||
| Oct 22, 2012 at 17:37 | vote | accept | Jeff Axelrod | ||
| Oct 22, 2012 at 17:46 | |||||
| Sep 27, 2012 at 9:00 | history | tweeted | twitter.com/#!/StackCooking/status/251244990339092480 | ||
| Sep 24, 2012 at 15:54 | comment | added | rumtscho♦ | @PeterTaylor while I agree that a scale is preferrable (along with recipes by-weight), this case is probably an exception. Sugar syrup is mostly heated until a supersaturated solution is reached, so that the ratio of water to sugar in the final product is determined by the temperature to which the syrup was heated, not by the initial ratio. If the syrup will be heated, then the only concern is to have enough water to dissolve all sugar at room temperature, without using so much that the time needed for evaporating it to supersaturation gets too long. | |
| Sep 24, 2012 at 15:12 | comment | added | Peter Taylor | It's not really about accuracy but reproducibility. The density of water is fairly constant, but the density of loosely packed anything isn't. And you don't need to worry about rate of dissolution affecting the measurement. | |
| Sep 24, 2012 at 14:06 | history | edited | Jeff Axelrod | CC BY-SA 3.0 |
edited title
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| Sep 24, 2012 at 14:03 | comment | added | Jeff Axelrod | @PeterTaylor Why use a scale when it takes at least as much effort as looking at the line on the container, but I need to pull out an extra piece of equipment? This would solve no problem that I have. The only advantage it provides is a slight increase in accuracy. Instead of memorizing the volumetric ratio, I'd have to remember the weight to volume ratio of sugar. | |
| Sep 24, 2012 at 12:26 | comment | added | Peter Taylor | Why not use scales? | |
| Sep 24, 2012 at 11:55 | history | edited | Jeff Axelrod | CC BY-SA 3.0 |
edited title
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| S Sep 24, 2012 at 11:54 | history | suggested | lemontwist | CC BY-SA 3.0 |
The ratio of equal amounts of sugar and water is 1:1, the poster is actually asking about volume it seems
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| Sep 24, 2012 at 10:58 | review | Suggested edits | |||
| S Sep 24, 2012 at 11:54 | |||||
| Sep 24, 2012 at 10:57 | comment | added | lemontwist | This question as stated in the title is confusing, because the answer of "what ratio" is 1 to 1. | |
| Sep 24, 2012 at 4:44 | comment | added | jscs | Not that this isn't an interesting question, but the syrup's going to end up somewhere else, right (like in a pot to heat it up)? Just use the same measuring cup for both. Measure sugar, pour out, measure water. | |
| Sep 23, 2012 at 21:09 | history | edited | Cascabel♦ | CC BY-SA 3.0 |
deleted 5 characters in body
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| S Sep 23, 2012 at 21:08 | answer | added | Jeff Axelrod | timeline score: 7 | |
| S Sep 23, 2012 at 21:08 | history | asked | Jeff Axelrod | CC BY-SA 3.0 |