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Freeze-cast alumina that has been partially sintered. The freezing direction in the image is up. Freeze-casting, also frequently referred to as ice-templating, freeze casting, or freeze alignment, is a technique that exploits the highly anisotropic solidification behavior of a solvent (generally water) in a well-dispersed solution or slurry to controllably template directionally porous ...
Where the modulus M is the ratio of the casting's volume to its surface area: M = V A {\displaystyle M={\frac {V}{A}}} The mold constant B depends on the properties of the metal, such as density, heat capacity , heat of fusion and superheat, and the mold, such as initial temperature, density, thermal conductivity , heat capacity and wall thickness.
Candy making is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies , jelly beans , gumdrops , taffy , liquorice , cotton candy , chocolates and chocolate truffles , dragées , fudge , caramel candy , and toffee .
Sugaring is a food preservation method similar to pickling.Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be dense liquid saturated with sugar such as honey, syrup or molasses.
Fractional freezing is a process used in process engineering and chemistry to separate substances with different melting points. It can be done by partial melting of a solid, for example in zone refining of silicon or metals, or by partial crystallization of a liquid, as in freeze distillation, also called normal freezing or progressive freezing.
If a gap exists between the solidus and liquidus it is called the freezing range, and within that gap, the substance consists of a mixture of solid and liquid phases (like a slurry). Such is the case, for example, with the olivine ( forsterite - fayalite ) system, which is common in Earth's mantle .
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Caster sugar can be prepared at home by grinding granulated sugar for a couple of minutes in a mortar or food processor. Powdered, 10X sugar, confectioner's sugar (0.060 mm), or icing sugar (0.024 mm), produced by grinding sugar to a fine powder.