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Invisible wrote:
> All very much lower than the 4.1 for water, as Scott originally asserted.
>
> Hmm, interesting. It must be that water cools faster because it
> evapourates then...
>
It could also be because the oil and fat in cheese has a higher
temperature then the water would. Or that what water is left has a much
higher boiling point when in solution.
For added fun, compare the energy in sugar water, say 1 kg of 87% sugar
by weight, at 125 C compared to 1kg of water at the same temperature.
Candy making is fun, if sometimes painful for reasons shown above, science.
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