viscosity of licorice

[mir]

Hey, guys.
I need a hand for a peanut ... I am looking for the viscosity of a concentrate of liquorice 45% (65% water) to 80 °c.

Do you have any experience with this?

Can you tell me where I can find any info?

Thank you.
♪

 

[MBT]

Holy world...
What an embarrassing question!
I have no idea, but I have a question
to which faculty are you enrolled? to the haribo? ;-)

 

[mir]

The gummy bears greet you

 

[MBT]

slurp!

If you also make coca-colines and worms with sugar on it, I volunteer to test them!

 

[Enigma]

in quella della haribo? ;-)

:finger:

agree

 

[YWH]

Supergulp!
I think you will never find this data!
the only one that mixes it with a ford cup or a rotary viscosimeter.

 

[Enigma]

The gummy bears greet you

the famous "gummibärchen" (http://de.wikipedia.org/wiki/gummibär)

enigma

 

[maxopus]

Ask a producer?
in calabria there is the naturemed http://www.naturemed.ithave an ultra-centennial tradition but, they are well equipped from the technological point of view.

I've heard about it well from some media and I don't know them personally.

 

[Fulvio Romano]

Since, to the eye, the pitch has more or less the same viscosity (and also the color, but the taste no!), can you find this? being a technical material is perhaps easier. . .

 

[PierArg]

Ask a producer?
in calabria there is the naturemed http://www.naturemed.ithave an ultra-centennial tradition but, they are well equipped from the technological point of view.

I've heard about it well from some media and I don't know them personally.

hi max, excuse me if I allow myself to "precise" your post but from Calabria I have to say mine. :tongue:

The world's most famous licorice producer in Calabria is Amarelli, among other things just a stone's throw from my house. :biggrin:
was born over 150 years before naturemed.
mainly exported to America and Australia... but also in Europe I happened to see shops / shops selling it.
in America there are real "maniacs" collectors of tin boxes.

It's one of the few Calabrian excellencies we have left. :redface:

http://www.amarelli.it/I can tell you that if you want you can contact them and maybe they can answer you.

 

[maxopus]

hi max, excuse me if I allow myself to "precise" your post but from Calabria I have to say mine. :tongue:

The world's most famous licorice producer in Calabria is Amarelli, among other things just a stone's throw from my house. :biggrin:
was born over 150 years before naturemed.
mainly exported to America and Australia... but also in Europe I happened to see shops / shops selling it.
in America there are real "maniacs" collectors of tin boxes.

It's one of the few Calabrian excellencies we have left. :redface:

http://www.amarelli.it/I can tell you that if you want you can contact them and maybe they can answer you.

We'd miss it, you know more than I do.
Do you want to see that the TV service a few months ago was just shot at them?
thanks anyway for the info ... obbigatoria stop for the next trip in calabria. :smile:

 

[PierArg]

We'd miss it, you know more than I do.
Do you want to see that the TV service a few months ago was just shot at them?
thanks anyway for the info ... obbigatoria stop for the next trip in calabria. :smile:

the rai has made several services on the Amarelli. ..any month ago she aired on the program like "green line".


p.s: you should try licorice liqueur... is practically "fuse" licorice.

 

[mir]

the rai has made several services on the Amarelli. ..any month ago she aired on the program like "green line".


p.s: you should try licorice liqueur... is practically "fuse" licorice.

It is not that you can intercom with him and ask him:

 

[mir]

Since, to the eye, the pitch has more or less the same viscosity (and also the color, but the taste no!), can you find this? being a technical material is perhaps easier. . .

I don't know... if you want to give me an indication of the pitch at 80°c just to have a reference let's see that I find out.

 

[Goticaa85M]

Mah... I see it difficult to find so around as given.
Anyway, don't give yourself a chance to win, actually, when I was in a unit, I had a couple of friends studying chemistry and telling me about lab research on the food gels. . rheological analysis etc in order to optimize the machinery used in the industries.
Maybe try on the sites of some universities, in the online thesis archive find someone who did a study on licorice extracts. .

Good luck!

 

[snaroz]

and if he went to the supermarket, bought some liquorice, made a mixture and empirically measured the viscosity?

 

[Goticaa85M]

and if he went to the supermarket, bought some liquorice, made a mixture and empirically measured the viscosity?

if you have the means to do it... I would also make a publication above!
But the important thing is that he invites us all to eat candy then... :biggrin::biggrin::

 

[Exatem]

We'd miss it, you know more than I do.
Do you want to see that the TV service a few months ago was just shot at them?
thanks anyway for the info ... obbigatoria stop for the next trip in calabria. :smile:

Try to go before I come here so I can take a piece of it...
I recommend it, nice soft that if not I have to make it "massage" from marcof with the sticky vapor boils.

 

[maxopus]

Try to go before I come here so I can take a piece of it...
I recommend it, nice soft that if not I have to make it "massage" from marcof with the sticky vapor boils.

I have as the feeling of having to pass before necessary, if we wait for those great genes of "our friends" I become amber:

I am sorry for other users, this message is encrypted to the great and only exa has the decoding key.

 

[mir]

I don't know... if you want to give me an indication of the pitch at 80°c just to have a reference let's see that I find out.

I hope not as bad as it is:http://it.wikipedia.org/wiki/esperimento_della_goccia_di_pece