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originally posted by: TheGhoul
a reply to: Byrd
The grains are see through crystals that reflect light, but this structure is white all around. In the microscope its very small grains that don't look like the sugar around it.
Would fire be a good test to do?
originally posted by: TheGhoul
I'll try to get better pictures but like it's said. I don't think it will help here.
If someone can look though their sugar and give it a look. I'm 100% certain you can find one of these. I've seen them in every bag bought so far.
You know. I wouldn't put past those that add something that looks like sugar with the quick glance to induce something in us without our knowing. It's going on all the time.
If someone can look though their sugar and give it a look. I'm 100% certain you can find one of these. I've seen them in every bag bought so far.
The Science of Anti-Caking Agents
What are they (anti-caking agents) doing in my food?flour on a table
Without anti-caking agents, my cookie ingredients (sugar, flour, baking powder etc.) would, over time, become solid blocks of chalk. These dry ingredients slowly suck humidity out of the air as time passes. That water allows the particles to bind with one another. This also leads to lower product quality as the ingredients oxidize and lose their ability to flow when being poured. Anti-caking agents solve this conundrum by either coating the particles themselves to shield them or absorbing moisture before the powder does.
originally posted by: olaru12
a reply to: TheGhoul
If someone can look though their sugar and give it a look. I'm 100% certain you can find one of these. I've seen them in every bag bought so far.
I just checked my sugar with a 100x microscope I use to check for trichrome development.
The light refracting bits seem different from the other grains. Taste's like sugar but so does ethylene glycol.
There is a shape differentiation as well. I really don't know what to look for.....
originally posted by: Komodo
originally posted by: olaru12
a reply to: TheGhoul
If someone can look though their sugar and give it a look. I'm 100% certain you can find one of these. I've seen them in every bag bought so far.
I just checked my sugar with a 100x microscope I use to check for trichrome development.
The light refracting bits seem different from the other grains. Taste's like sugar but so does ethylene glycol.
There is a shape differentiation as well. I really don't know what to look for.....
Any chance you could examine it at higher magnification and do a comparison? I know the shape of pure salt is cube shaped, not sure what sugar would look like. (?)