Text 6637, 95 rader
Skriven 2006-10-17 20:57:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: glacial acetic 422
==========================
 Hi, Michael,

 HN> Everclear (grin)
 ML> Close, but my recollection is that Everclear is 190, and
 ML> reagent grade is a few proof over that. They used to tell
 ML> us that as it was shipped in lead-lined containers, we
 ML> shouldn't eat it because we could get lead poisoning,

 I never heard that, but 200-proof reagent alcohol is generally
 dehydrated by that last 5% by co-distilling it with added benzene or
 toluene. You can't get alcohol water-free by simple distillation,
 because the water-alcohol (5%/95%) azeotrope distills at lower
 temperature than pure alcohol (which I am sure you knew, I am not
 insulting your intelligence!) So for chemical uses, 95% alcohol is
 doped with benzene or toluene and distilled, because there is a ternary
 (three-component) azeotrope mixture which distills at an even lower
 temperature than the binary water-alcohol azeotrope. Once that is
 removed and the boiling point rises to the pure ethanol boiling  point,
 the rest is 100% (almost) ethanol. But you can't count on complete
 exclusion of traces of the benzene or toluene, which are carcinogenic
 and do accumulate in the liver. Those don't usually cause much problem
 in chemical reactions. I tend to believe all this because of a
 chemistry  department party I attended at Duke in which the  punch was
 assembled by a reprobate student who apparently doped it with 100% lab
 alcohol, and I could taste the benzene/toluene in it. Nasty, beyond
 being unhealthy!

 HN> HCl is bad, sulfuric is awesome in it's reactiveness....I once got a
 HN> good silver nitrate burn that gave me a big black smear across my
 HN> arm that took almost 6 months to clear up!

 Actually, I don't know if that was a burn. I have gotten silver nitrate
 marks, too, from using it to titrate for chlorides, but my
 understanding was that it reacted with skin to deposit reduced silver
 in the skin tissue. That's colorless until you get out in the sun, in
 which the silver converts to a silver oxide which stains the skin
 black! It was painless in my case, but a shock to leave work into the
 evening sun and see black polkadots start developing!

 Hm. I wonder why no one has used this to offer temporary tattoos that
 won't wash off but will wear off after some months? Only in black, of
 course.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Hungarian Plum Dumplings (Szilvas Gomboc)
 Categories: Hungarian, Dumplings, Fruit, Desserts
      Yield: 8 Servings

     32    Free Stone Italian plums
           Washed, split, pit removed
      5 md Potatoes
      1    Egg beaten
      4 c  Flour (unsifted)
      1 ts Salt
           Buttered bread crumbs
           Sugar
           Cinnamon

  Peel potatoes and cook in salted water till soft. Drain and peel. Mash
  potatoes and add warm to sifted flour and salt on a kneading surface.
  Make a well and add egg and knead gently till all is blended.

  On a clean floured surface, roll dough out to 1/2 inch thick. Cut
  dough into 4 inch squares and put a plum into center of each square.
  Place 1/2 tsp. sugar and a sprinkle of cinnamon in the hole of the
  plum. Fold corners to the middle and roll the dumpling in your hands
  till round. Cook a few dumplings at a time in salted water for about
  10 minutes. Remove with a slotted spoon.

  Place in a pan in which bread crumbs have been toasted in butter (one
  cup crumbs to 1/4 cup butter) and mixed with 1/2 cup of sugar and 2
  tsp. cinnamon. Keep warm. When all the dumplings have been cooked and
  are in the pan, gently spoon the bread crumbs, butter, sugar and
  cinnamon mix over all.

  Serve warm with bread crumb topping and a dollop of Sour Cream if
  desired.

  Plum Dumplings are a treat many people have never had. Plump potato
  dough surrounding a pitted plum juicy with sugar and cinnamon, and
  swimming in buttered bread crumbs. When you cut into them the purple
  juices run out like a garnet river. What flavor, what a meal. Yes,
  this is a meal. Some men have contests to see how many they can
  consume at a sitting. Thirty is not unheard of, though four is a
  usual serving. You can not eat just one. Some Hungarian mothers make
  them big with a lot of dough, others use less dough.

  Source: June Meyer

MMMMM
 Joan MacDiarmid
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