Alcohol Quote by Bill Mollison
“Freezing concentrates sugar (maple sugar), alcohol, and salt solutions as efficiently as heating distils water or alcohol from solutions. Open pans of maple sugar can have the surface ice removed regularly (each day) until a sugar concentrate remains. Salts in water, and alcohol in ferment liquors can be concentrated in the same way.”
About This Quote
Freezing can separate solutes like sugar, alcohol, and salt from water, similar to how heating evaporates water, leaving a concentrated solution.
In simple terms: Freezing concentrates solutes like sugar.
Key Takeaway
Use freezing to concentrate solutions efficiently.
Themes
science
food preservation
chemistry
Mood
practical
curious
Type
technical
instructional
When to use this quote
- food processing
- home brewing
- salt extraction
- industrial purification
Key Concepts
phase change
solute concentration
evaporation
Questions to Reflect On
- How can you apply freezing concentration in small‑scale cooking?
- What are the energy trade‑offs compared to boiling?
A Different Perspective
Freezing may be slower than heating and requires precise temperature control.
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