@GopherT is correct, but in my defense mulling and muddling differ only by degree:

Definition of mull

1. transitive verb
2. 1: to grind or mix thoroughly : pulverize
   

 

@GopherT is correct, but in my defense mulling and muddling differ only by degree:

Definition of mull

1. transitive verb
2. 1: to grind or mix thoroughly : pulverize

Interesting... in spanish, we normally use the word "macerado" to describe that operation when preparing drinks. Again, there's a subtle difference between the spanish and english word. In spanish, "macerado", just as the word "macerate" in english, means "to soften and wear away especially as a result of being wetted or steeped" ... but it also means "to soften something by squishing it or striking it"

 

I’d say macerate is more severe than muddling, which doesn’t really change the particle size so much as crush the cellular structure. Mulling is even more severe, making a paste.

 

Interesting... in spanish, we normally use the word "macerado" to describe that operation when preparing drinks. Again, there's a subtle difference between the spanish and english word. In spanish, "macerado", just as the word "macerate" in english, means "to soften and wear away especially as a result of being wetted or steeped" ... but it also means "to soften something by squishing it or striking it"

Not actually adding to the discussion, César, but I tend to use sometimes "macerado" instead of "marinado" (what you do with meat as an example) and I suspect lot of us do. You frequently read "macerado en vinagre for xx hours". Babel is making us to pay for our sins...and it is fun as well!

 

Not actually adding to the discussion, César, but I tend to use sometimes "macerado" instead of "marinado" (what you do with meat as an example) and I suspect lot of us do. You frequently read "macerado en vinagre for xx hours". Babel is making us to pay for our sins...and it is fun as well!

Well, according to the "Real Academia Española", you've been using "macerado" in the correct sense too.

 

Well, according to the "Real Academia Española", you've been using "macerado" in the correct sense too.

Hence why I have so much difficulty with language.

kv

 

I enjoy a sazerac cocktail from time to time but I've been using regular whisky. The recipe calls for rye whisky, so I decided to get some. The reviews for the George Dickel rye are pretty good and the price isn't bad, so I picked some up. I have to say I'm surprised how good this stuff is. It's good enough to make me reluctant to make a mixed drink with it instead of just sipping it.

 

I enjoy a sazerac cocktail from time to time but I've been using regular whisky. The recipe calls for rye whisky, so I decided to get some. The reviews for the George Dickel rye are pretty good and the price isn't bad, so I picked some up. I have to say I'm surprised how good this stuff is. It's good enough to make me reluctant to make a mixed drink with it instead of just sipping it.

View attachment 131320

So you're saying you prefer a straight Dickel?

 

So you're saying you prefer a straight Dickel?

With rocks, yes.

 

Definition of mull

Another is the Scottish Mull from the Gaelic Maol, a term for a rounded hill, summit, or mountain, As in The Mull of Kintyre sang by Paul Mcartney where he owns a farm.
Max.

 

​

 

The exercise for this weekend



Repeat

 

The exercise for this weekend

View attachment 131844

Repeat

Doin' the Mark Spitz.
Max.

 

I found this article advising how best to chill a bottle of wine:

https://www.nbcnews.com/better/health/how-chill-bottle-wine-fast-ncna787426

Tip #1 is easy enough to understand. Wrapping a wet towel around a bottle, and then placing it in the fridge will cool it faster ... but the article fails to mention that it must be placed right in front of the fan, so that evaporation will accelerate the process of removing heat from the bottle.

But in the second method (placing the bottle in an ice and water bath, mixed with two tablespoons of salt) it claims that a chemical reaction is taking place and therefore that's why the bottle cools faster! ... I say that's BS, if the bottle is cooling faster than just plain ice it has to be because:

1. The ice water mixture maximizes the contact area, therefore optimising the heat exchange process.
2. The added salt lowers the ice's melting point, and therefore the water thus obtained will be at a lower temperature than 0*C

But there is no chemical reaction taking place. The salt is separated into ions, but that is a physical process, not chemical.

I can tell that the article was neither written by a scientist, nor an engineer.

 

But there is no chemical reaction taking place. The salt is separated into ions, but that is a physical process, not chemical.

A large part of the general public would go glassy-eyed over that. Are chemical involved? Yes. Is something happening? Yes. Therefore: Chemical reaction. Nevermind that the starting materials are there at the end.

 

@cmartinez

Be the first to comment on his YOUTUBE.

Didn't you get the memo ... MM does not do fake news. [/sarcasm]

 

@cmartinez

Be the first to comment on his YOUTUBE.

Didn't you get the memo ... MM does not do fake news. [/sarcasm]

Lowering the freezing point of the iced water??? more like lowering the melting point of the ice in the water! ... and chemical reaction my (_._)

 

For the record ... NBC should have consulted with Bill Nyes the science guy or whoever else they have on staff.

I don't believe nothing without checking for reputable sources..

 

@GopherT , check post 354, I'd like to know what you think.

 

@GopherT , check post 354, I'd like to know what you think.

Few chemists would call salt dissolving in water a chemical reaction. Dissolution if a physical change, not a chemical change. Evaporate the water, you get the salt back. One could go into extended semantics but what is taught in 11th grade chemistry is, dissolving salt is a physical change.

His method will work if he would specify that the two table spoons of salt should be in a minimum of water and plenty of ice. He needs about 3.5% salt in the liquid water to cut his cooling tine in half. And water/ice slurry all the way up to the neck of the bottle.

The wrapping a paper towel around the bottle may work if it somehow transfers heat better than an air/glass interface. I'd have to see the side-by-side experiment. Easy to test.

Finally, his whole story is amateur hour. Any wine drinker worth his salt will have a bottle or 6 in a wine fridge (or a regular fridge).

Also, He is specifying a bottle of rosé, so simply pour it into a glass, grab an ice cube with a pair of tongs and swirl it in the glass for 5 seconds - cold. Nobody will taste the difference.

To answer your question, dissolving salt is a physical change. Check any SAT study guide.