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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