this post was submitted on 01 Aug 2023
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top 19 comments
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[–] [email protected] 7 points 11 months ago* (last edited 11 months ago) (2 children)

But sugar dissolves in cold water. It just takes a bit longer. This is 9th grade chemistry. At 20°C 203.9g sugar are soluble per 100ml of water.

[Edit: Sorry, for the Americans here: At 68°F, 1 cup of sugar is soluble in 21/50 cups of water.]

Wikipedia (de): Zucker cites Hans-Albert Kurzhals: Lexikon Lebensmitteltechnik. Volume 2: L – Z. Behr, Hamburg 2003, ISBN 3-86022-973-7, p. 723.

[–] [email protected] 2 points 11 months ago

And most of all, solubility being a function of the temperature, if you lower it the excess sugar will leave the solution and cristallize.

[–] [email protected] 1 points 11 months ago

example: you don't make a pitcher of kool-aid with hot water.

however, adding sugar to the hot tea does work better than adding it after it's already chilled.

[–] [email protected] 3 points 11 months ago* (last edited 11 months ago) (3 children)

Well that explains the diabeetus.

[–] [email protected] 2 points 11 months ago

Would love to see an updated graph. I feel like everyone gained 50lbs in the last three years.

[–] [email protected] 1 points 11 months ago

That is really just a map of poverty.

[–] [email protected] 1 points 11 months ago (1 children)

Sugar should be heavily taxed, it's so dangerous at rates of more than 10 grams a day

[–] [email protected] 1 points 11 months ago

It should be taxed on the corporate side. Taxing sugar on the consumer side becomes a poor tax, because poor people will still want sweets from time to time, making those treats now more and more expensive. Well off people will just accept the tax because it's marginal to them, but when your chocolate bar that you treat yourself to once a week goes from 1.29 to 3.29, then it really fucks your day up.

What should be done is incentives to provide less sugar/glucose-fructose on the product side and encourage companies to make snacks and beverages that have less sugar content.

[–] [email protected] 2 points 11 months ago

Lemmy is now getting reposts. We've reached critical mass!

[–] [email protected] 1 points 11 months ago

i hate when i go down south and go to restaurants and order iced tea and get a glass of concentrated sugar water

[–] [email protected] 1 points 11 months ago (2 children)

As a server, southerners stare at me in wide eyed awe when I pour a disgusting amount of simple syrup into a glass of iced tea.

[–] [email protected] 1 points 11 months ago

What do they think they do at the factory?

[–] [email protected] 0 points 11 months ago (1 children)

simple syrup

Wait, do americans use glucose syrup in kitchen?

[–] [email protected] 1 points 11 months ago* (last edited 11 months ago)

It's just a high concentration of sugar dissolved in water. Not used in food really unless you need to sweeten some cold tea for some southerners, i guess. Very commonly used to make alcoholic mixed drinks though.

[–] [email protected] 0 points 11 months ago (1 children)

This seems like a US thing I’m too European to understand

(aka. they bring us the ingredients, and we make our own tea at the restaurant table)

[–] [email protected] 1 points 11 months ago (1 children)

What's called sweet tea in the US is overwhelmingly sweet. That was my reaction to it the first time I tried it. It's so sweet, the only way you can get that much sugar in it is if you dissolve that sugar in hot tea.

[–] [email protected] 0 points 11 months ago (1 children)

The trick is to order half sweet/half unsweet. Otherwise you get Aunt Jemima on ice.

[–] [email protected] -1 points 11 months ago (1 children)

I don't know if you need to be told this.

Pay the money and buy real maple syrup, not 'pancake syrup.' Real maple syrup is one of the best tastes on the planet.

[–] [email protected] 1 points 11 months ago

I'm aware of the existence and superiority of maple syrup. I only use Aunt Jemima in this example because that's what oversweetened tea tastes like to me: shit.