On the subject of sugars, it's easy to believe that granulated white and caster sugar are made from the same thing, just ground to different fineness', as they taste and feel the same. Is icing sugar made from the same original sugar? I'm assuming it is, and if it is, why does making the sugar really fine (i.e. making icing sugar) make it taste very different to other sugars?
I have been trying to root some garlic cloves by suspending them over an aluminium foil dish containing tap water. After a day or so, pin prick holes surrounded by dull spots appear in the bottom of the dish and the water leaks away. What's coming out of the garlic and corroding the aluminium? A control dish containing just water is unaffected.
When I buy asparagus and keep it too long small beads of liquid appear on the tips. Why does it seem to decay preferentially from the tips, and what is the composition of the liquid that appears there? More importantly, can I still eat the asparagus after the liquid starts to appear?Tyler Keaton, Bolton, Lancashire, UK
This photo shows a green sweet that has been discovered by
ants on a paved path in my garden. The sweet had been dropped several
hours before, and had attracted the interest of an ant colony which was
carrying it away. But the pattern of the surrounding plant debris is a
mystery. What accounts for its arrangement around the candy?
proper fertilizer has been applied, moisture is well maintained slightly below field capacity, soil texture is good and fresh soil is added to the divots but the grass does not nesh quick enough.
Is there an effective way to distill essential oils from plants using equiptment that would likely be found in the average kitchen? or would I need to buy something more specialist?