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Salt in recipes?
I'm a no-salt person, except when it comes to recipes.
Is salt an absolute requirement in those recipes that call for it or is it a taste issue? Andy |
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Andy wrote:
> I'm a no-salt person, except when it comes to recipes. > > Is salt an absolute requirement in those recipes that call for it or > is it a taste issue? > > Andy It depends on the recipe. If you are making pickles or sauerkraut or sausage, the salt is critical. For most everything else, the salt is optional or "to taste." I usually put half the salt called for in cookies/cakes/soups/casseroles etc. If I don't add any salt they don't taste right, and no amount of salt added at the table fixes it. It's the same if you leave out the salt when boiling pasta -- it never tastes right. So I shoot for undersalting a little and then have a salt shaker on the table. Bob |
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Andy wrote:
> I'm a no-salt person, except when it comes to recipes. > > Is salt an absolute requirement in those recipes that call for it or > is it a taste issue? > > Andy It depends on the recipe. If you are making pickles or sauerkraut or sausage, the salt is critical. For most everything else, the salt is optional or "to taste." I usually put half the salt called for in cookies/cakes/soups/casseroles etc. If I don't add any salt they don't taste right, and no amount of salt added at the table fixes it. It's the same if you leave out the salt when boiling pasta -- it never tastes right. So I shoot for undersalting a little and then have a salt shaker on the table. Bob |
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zxcvbob > wrote in news:321bd8F3gugc5U1
@individual.net: > Andy wrote: > >> I'm a no-salt person, except when it comes to recipes. >> >> Is salt an absolute requirement in those recipes that call for it or >> is it a taste issue? >> >> Andy > > > It depends on the recipe. If you are making pickles or sauerkraut or > sausage, the salt is critical. For most everything else, the salt is > optional or "to taste." > > I usually put half the salt called for in cookies/cakes/soups/casseroles > etc. If I don't add any salt they don't taste right, and no amount of > salt added at the table fixes it. It's the same if you leave out the > salt when boiling pasta -- it never tastes right. So I shoot for > undersalting a little and then have a salt shaker on the table. > > Bob High blood pressure is why I cut back on using salt as much as possible. Now that I'm learning to cook, it's just a matter of taste. Probably trial and error for recipes I love. Andy |
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zxcvbob > wrote in news:321bd8F3gugc5U1
@individual.net: > Andy wrote: > >> I'm a no-salt person, except when it comes to recipes. >> >> Is salt an absolute requirement in those recipes that call for it or >> is it a taste issue? >> >> Andy > > > It depends on the recipe. If you are making pickles or sauerkraut or > sausage, the salt is critical. For most everything else, the salt is > optional or "to taste." > > I usually put half the salt called for in cookies/cakes/soups/casseroles > etc. If I don't add any salt they don't taste right, and no amount of > salt added at the table fixes it. It's the same if you leave out the > salt when boiling pasta -- it never tastes right. So I shoot for > undersalting a little and then have a salt shaker on the table. > > Bob High blood pressure is why I cut back on using salt as much as possible. Now that I'm learning to cook, it's just a matter of taste. Probably trial and error for recipes I love. Andy |
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If you're baking, salt is usually necessary on many levels. It brings
out the flavor of the butter or sugar or lemon or vanilla. And in bread baking, it checks the growth of your yeast. Nothing more ghastly than bread with no salt! Unless of course you must go without due to health issues. If you're expecting others to eat your food, make two batches. Saltless food just plain sucks. ;-) |
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If you're baking, salt is usually necessary on many levels. It brings
out the flavor of the butter or sugar or lemon or vanilla. And in bread baking, it checks the growth of your yeast. Nothing more ghastly than bread with no salt! Unless of course you must go without due to health issues. If you're expecting others to eat your food, make two batches. Saltless food just plain sucks. ;-) |
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On Sat, 11 Dec 2004 15:49:54 -0600, Andy >
scribbled some thoughts: >I'm a no-salt person, except when it comes to recipes. > >Is salt an absolute requirement in those recipes that call for it or >is it a taste issue? > >Andy For starters, Sodium (Na) and Salt (table variety: NaCl) are two different things, contrary to what marketing/health professionals would have you believe. Funny, two flammable gasses Hydrogen (H) and Oxygen (O) combine to form water (H2O) with Oxygen being required to live. So to with NaCl, it is individually poisonous to us mere humans, but combined we cannot live without it contrary to what the health/marketing professionals would have you believe. Also, sugar is brain food. I digress, Salt is required in some dishes (bread to control the leavening of yeast) and to impart taste, cheese making. If salt has lost it's savor, what good is it? Salary comes from Salarium from Salarius which is Latin for Salt. Roman soldiers used to be paid in salt, it was that valuable. Salt is a preservative and a seasoning. I dare say people's problems from salt comes from salting everything they eat. I generally use it at the table for steaks, fries, & grilled cheese sandwhiches. -- Sincerely, | NOTE: Best viewed in a fixed pitch font | (©) (©) Andrew H. Carter | ------ooo--(_)--ooo------ d(-_-)b | /// \\\ |
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On Sat, 11 Dec 2004 15:49:54 -0600, Andy >
scribbled some thoughts: >I'm a no-salt person, except when it comes to recipes. > >Is salt an absolute requirement in those recipes that call for it or >is it a taste issue? > >Andy For starters, Sodium (Na) and Salt (table variety: NaCl) are two different things, contrary to what marketing/health professionals would have you believe. Funny, two flammable gasses Hydrogen (H) and Oxygen (O) combine to form water (H2O) with Oxygen being required to live. So to with NaCl, it is individually poisonous to us mere humans, but combined we cannot live without it contrary to what the health/marketing professionals would have you believe. Also, sugar is brain food. I digress, Salt is required in some dishes (bread to control the leavening of yeast) and to impart taste, cheese making. If salt has lost it's savor, what good is it? Salary comes from Salarium from Salarius which is Latin for Salt. Roman soldiers used to be paid in salt, it was that valuable. Salt is a preservative and a seasoning. I dare say people's problems from salt comes from salting everything they eat. I generally use it at the table for steaks, fries, & grilled cheese sandwhiches. -- Sincerely, | NOTE: Best viewed in a fixed pitch font | (©) (©) Andrew H. Carter | ------ooo--(_)--ooo------ d(-_-)b | /// \\\ |
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Andrew H. Carter spurts:
> >Andy scribbled: > > >>I'm a no-salt person, except when it comes to recipes. >> >>Is salt an absolute requirement in those recipes that call for it or >>is it a taste issue? >> >>Andy > >Funny, two flammable >gasses Hydrogen (H) and Oxygen (O) combine to form water Oxygen is not flammable. Idiot... GED drop out. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Andrew H. Carter spurts:
> >Andy scribbled: > > >>I'm a no-salt person, except when it comes to recipes. >> >>Is salt an absolute requirement in those recipes that call for it or >>is it a taste issue? >> >>Andy > >Funny, two flammable >gasses Hydrogen (H) and Oxygen (O) combine to form water Oxygen is not flammable. Idiot... GED drop out. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Up to the person cooking to leave out the salt. I think recipes are
guidelines anyway. But I once had a sandwich at a "healthy" restaurant on Cape Cod and it was inedible (to me anyway) because it was served on unsalted bread. My Aunt made an Easter Bread with no salt, and it tasted like garbage even made into French toast. We ended up salting the French Toast. |
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Up to the person cooking to leave out the salt. I think recipes are
guidelines anyway. But I once had a sandwich at a "healthy" restaurant on Cape Cod and it was inedible (to me anyway) because it was served on unsalted bread. My Aunt made an Easter Bread with no salt, and it tasted like garbage even made into French toast. We ended up salting the French Toast. |
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Andrew H. Carter wrote:
> On 12 Dec 2004 02:39:04 GMT, (PENMART01) > scribbled some thoughts: > > > >>---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- >> ---= Move UNITED NATIONS To Paris =--- > > > > BTW, Belgium should be capitalized, since it is a country, > or is their some reason in your mind that you believe > Belgium is a part of France, other than the fact that they > speak French there? > He doesn't capitalize belgium as a show of disrespect. HTH :-) Bob |
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Andrew H. Carter wrote:
> On 12 Dec 2004 02:39:04 GMT, (PENMART01) > scribbled some thoughts: > > > >>---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- >> ---= Move UNITED NATIONS To Paris =--- > > > > BTW, Belgium should be capitalized, since it is a country, > or is their some reason in your mind that you believe > Belgium is a part of France, other than the fact that they > speak French there? > He doesn't capitalize belgium as a show of disrespect. HTH :-) Bob |
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>Andrew H. Carter prevaricates:
> >(PENMART01) wrotye: >>Andrew H. Carter spurts: >>>Andy scribbled: >>> >>> >>>>I'm a no-salt person, except when it comes to recipes. >>>> >>>>Is salt an absolute requirement in those recipes that call for it or >>>>is it a taste issue? >>> >>>Funny, two flammable >>>gasses Hydrogen (H) and Oxygen (O) combine to form water >> >>Oxygen is not flammable. >> >>Idiot... >ox€¢y€¢gen \"ak-si-jen\ noun often attrib [F oxygene, fr. Gk >oxys, adj., acidic, lit., sharp + F -gene -gen; akin to L >acer sharp €” more at edge] (1790) >: a colorless tasteless odorless gaseous element that >constitutes 21 percent of the atmosphere and is found in >water, in most rocks and minerals, and in numerous organic >compounds, that is capable of combining with all elements >except the inert gases, that is active in physiological >processes, and that is involved esp. in combustion €” see >element table >ox€¢y€¢gen€¢ic \'ak-si-"je-nik\ adjective >ox€¢y€¢gen€¢less \"ak-si-jen-les\ adjective >=================== >flam€¢ma€¢ble \"fla-me-bel\ adjective [L flammare to flame, >set on fire, fr. flamma] (1813) >: capable of being easily ignited and of burning quickly >flammable noun You posted two separate entries, you smarmy *******. Oxygen in of itself is NOT flammable... oxygen *supports* combustion. Don't even think of playing word games with me, I'll slash your lying tongue to ribbons, you SMARMY, most ignorant *******. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Andrew H. Carter prevaricates:
> >(PENMART01) wrotye: >>Andrew H. Carter spurts: >>>Andy scribbled: >>> >>> >>>>I'm a no-salt person, except when it comes to recipes. >>>> >>>>Is salt an absolute requirement in those recipes that call for it or >>>>is it a taste issue? >>> >>>Funny, two flammable >>>gasses Hydrogen (H) and Oxygen (O) combine to form water >> >>Oxygen is not flammable. >> >>Idiot... >ox€¢y€¢gen \"ak-si-jen\ noun often attrib [F oxygene, fr. Gk >oxys, adj., acidic, lit., sharp + F -gene -gen; akin to L >acer sharp €” more at edge] (1790) >: a colorless tasteless odorless gaseous element that >constitutes 21 percent of the atmosphere and is found in >water, in most rocks and minerals, and in numerous organic >compounds, that is capable of combining with all elements >except the inert gases, that is active in physiological >processes, and that is involved esp. in combustion €” see >element table >ox€¢y€¢gen€¢ic \'ak-si-"je-nik\ adjective >ox€¢y€¢gen€¢less \"ak-si-jen-les\ adjective >=================== >flam€¢ma€¢ble \"fla-me-bel\ adjective [L flammare to flame, >set on fire, fr. flamma] (1813) >: capable of being easily ignited and of burning quickly >flammable noun You posted two separate entries, you smarmy *******. Oxygen in of itself is NOT flammable... oxygen *supports* combustion. Don't even think of playing word games with me, I'll slash your lying tongue to ribbons, you SMARMY, most ignorant *******. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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On 11 Dec 2004 18:39:04 -0800, wrote:
> Up to the person cooking to leave out the salt. I think recipes are > guidelines anyway. But I once had a sandwich at a "healthy" restaurant > on Cape Cod and it was inedible (to me anyway) because it was served on > unsalted bread. My Aunt made an Easter Bread with no salt, and it > tasted like garbage even made into French toast. We ended up salting > the French Toast. Substitutes for salt which I find reasonable: Penzeys no-salt seasonings which include citric acid. For general purposes, the Florida Seasoned Pepper is best. My local organically-correct co-op grocery has lemon pepper, which seems to be the generic equivalent. They also have powdered citric acid, which can be useful in small quantities. Having made a start on eliminating salt from my diet, I now find many foods too salty -- including ones which never used to taste at all salty to me. -- Dan Goodman Journal http://www.livejournal.com/users/dsgood Predictions and Politics http://dsgood.blogspot.com All political parties die at last of swallowing their own lies. John Arbuthnot (1667-1735), Scottish writer, physician. |
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"Andrew H. Carter" > wrote in message > > Tell, you what, how about going into a oxygen rich room and > then striking a match then come back if possible and report > your findings. It is still not considered a flammable gas, but an oxidant. It support combustion but does not cause it. FWIW, a portion of my income is from handling oxygen so I took the time to learn a little about it. |
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"Andrew H. Carter" > wrote in message > > Tell, you what, how about going into a oxygen rich room and > then striking a match then come back if possible and report > your findings. It is still not considered a flammable gas, but an oxidant. It support combustion but does not cause it. FWIW, a portion of my income is from handling oxygen so I took the time to learn a little about it. |
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"Andrew H. Carter" > wrote in message > > Tell, you what, how about going into a oxygen rich room and > then striking a match then come back if possible and report > your findings. It is still not considered a flammable gas, but an oxidant. It support combustion but does not cause it. FWIW, a portion of my income is from handling oxygen so I took the time to learn a little about it. |
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In article >,
Andy > wrote: > I'm a no-salt person, except when it comes to recipes. > > Is salt an absolute requirement in those recipes that call for it or > is it a taste issue? Purely taste in recipes, except for some baked goods. I rarely use salt in my cooking because I don't like salt that much. No problem. |
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Dan Goodman > wrote in
: > On 11 Dec 2004 18:39:04 -0800, wrote: > > > Up to the person cooking to leave out the salt. I think recipes > > are guidelines anyway. But I once had a sandwich at a "healthy" > > restaurant on Cape Cod and it was inedible (to me anyway) because > > it was served on unsalted bread. My Aunt made an Easter Bread > > with no salt, and it tasted like garbage even made into French > > toast. We ended up salting the French Toast. > > Substitutes for salt which I find reasonable: > > Penzeys no-salt seasonings which include citric acid. For general > purposes, the Florida Seasoned Pepper is best. > > My local organically-correct co-op grocery has lemon pepper, which > seems to be the generic equivalent. > > They also have powdered citric acid, which can be useful in small > quantities. > > Having made a start on eliminating salt from my diet, I now find > many foods too salty -- including ones which never used to taste at > all salty to me. > If you like Citrus acid-ity taste try their Sunny Spain, it'll make you pucker. -- Starchless in Manitoba. Type 2 Diabetic |
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Dan Goodman > wrote in
: > On 11 Dec 2004 18:39:04 -0800, wrote: > > > Up to the person cooking to leave out the salt. I think recipes > > are guidelines anyway. But I once had a sandwich at a "healthy" > > restaurant on Cape Cod and it was inedible (to me anyway) because > > it was served on unsalted bread. My Aunt made an Easter Bread > > with no salt, and it tasted like garbage even made into French > > toast. We ended up salting the French Toast. > > Substitutes for salt which I find reasonable: > > Penzeys no-salt seasonings which include citric acid. For general > purposes, the Florida Seasoned Pepper is best. > > My local organically-correct co-op grocery has lemon pepper, which > seems to be the generic equivalent. > > They also have powdered citric acid, which can be useful in small > quantities. > > Having made a start on eliminating salt from my diet, I now find > many foods too salty -- including ones which never used to taste at > all salty to me. > If you like Citrus acid-ity taste try their Sunny Spain, it'll make you pucker. -- Starchless in Manitoba. Type 2 Diabetic |
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Dan Goodman > wrote in
: > On 11 Dec 2004 18:39:04 -0800, wrote: > > > Up to the person cooking to leave out the salt. I think recipes > > are guidelines anyway. But I once had a sandwich at a "healthy" > > restaurant on Cape Cod and it was inedible (to me anyway) because > > it was served on unsalted bread. My Aunt made an Easter Bread > > with no salt, and it tasted like garbage even made into French > > toast. We ended up salting the French Toast. > > Substitutes for salt which I find reasonable: > > Penzeys no-salt seasonings which include citric acid. For general > purposes, the Florida Seasoned Pepper is best. > > My local organically-correct co-op grocery has lemon pepper, which > seems to be the generic equivalent. > > They also have powdered citric acid, which can be useful in small > quantities. > > Having made a start on eliminating salt from my diet, I now find > many foods too salty -- including ones which never used to taste at > all salty to me. > If you like Citrus acid-ity taste try their Sunny Spain, it'll make you pucker. -- Starchless in Manitoba. Type 2 Diabetic |
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On Sun, 12 Dec 2004 05:39:55 GMT, "Edwin Pawlowski"
> scribbled some thoughts: > >"Andrew H. Carter" > wrote in message >> >> Tell, you what, how about going into a oxygen rich room and >> then striking a match then come back if possible and report >> your findings. > >It is still not considered a flammable gas, but an oxidant. It support >combustion but does not cause it. FWIW, a portion of my income is from >handling oxygen so I took the time to learn a little about it. > I should think the definition needs to be changed. http://www.bocindustrial.com/safety/..._of_oxygen.asp Smoking Many burning accidents which occur are triggered off by the lighting of a cigarette, therefore it is impossible to over-emphasise the danger of smoking in oxygen enriched atmospheres or where oxygen enrichment can occur. In such areas smoking must be forbidden. So it's okay to strike up a match in an oxygen rich room? If you cannot have a fire without oxygen, then what praytell is oxygen, a fire retardant? Will hydrogen burn in the absence of oxygen? The point being that two chemicals which produce flames under the right conditions can put up fires of a certain type (non-electrical, non-chemical). -- Sincerely, | NOTE: Best viewed in a fixed pitch font | (©) (©) Andrew H. Carter | ------ooo--(_)--ooo------ d(-_-)b | /// \\\ |
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Andy wrote: > > I'm a no-salt person, except when it comes to recipes. > > Is salt an absolute requirement in those recipes that call for it or > is it a taste issue? > > Andy Other than in preserving/pickling, salt isn't an absolute requirement. We rarely put salt into sweet baked goods and no one has ever said anything other than 'More please.' In bread it's really there for the flavour. Supposedly it retards the yeast, but having made saltless breads many times, there was never any difference in the bread rise with or without salt. |
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Andy wrote: > > I'm a no-salt person, except when it comes to recipes. > > Is salt an absolute requirement in those recipes that call for it or > is it a taste issue? > > Andy Other than in preserving/pickling, salt isn't an absolute requirement. We rarely put salt into sweet baked goods and no one has ever said anything other than 'More please.' In bread it's really there for the flavour. Supposedly it retards the yeast, but having made saltless breads many times, there was never any difference in the bread rise with or without salt. |
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"Andrew H. Carter" wrote: > > On Sun, 12 Dec 2004 05:39:55 GMT, "Edwin Pawlowski" > > scribbled some thoughts: > > > > > >"Andrew H. Carter" > wrote in message > >> > >> Tell, you what, how about going into a oxygen rich room and > >> then striking a match then come back if possible and report > >> your findings. > > > >It is still not considered a flammable gas, but an oxidant. It support > >combustion but does not cause it. FWIW, a portion of my income is from > >handling oxygen so I took the time to learn a little about it. > > > > I should think the definition needs to be changed. > > http://www.bocindustrial.com/safety/..._of_oxygen.asp > > Smoking > > Many burning accidents which occur are triggered off by the > lighting of a cigarette, therefore it is impossible to > over-emphasise the danger of smoking in oxygen enriched > atmospheres or where oxygen enrichment can occur. In such > areas smoking must be forbidden. > > So it's okay to strike up a match in an oxygen rich room? No because oxygen *supports* combustion even though it isn't flammable itself. That's basic chemistry. > > If you cannot have a fire without oxygen, then what praytell > is oxygen, a fire retardant? Will hydrogen burn in the > absence of oxygen? Yes certainly. We did that experiment in high school chemistry; hydrogen collected from the electrolysis of pure water and ignited by a spark. > > The point being that two chemicals which produce flames > under the right conditions can put up fires of a certain > type (non-electrical, non-chemical). Oxygen doesn't produce flames. |
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"Andrew H. Carter" wrote: > > On Sun, 12 Dec 2004 05:39:55 GMT, "Edwin Pawlowski" > > scribbled some thoughts: > > > > > >"Andrew H. Carter" > wrote in message > >> > >> Tell, you what, how about going into a oxygen rich room and > >> then striking a match then come back if possible and report > >> your findings. > > > >It is still not considered a flammable gas, but an oxidant. It support > >combustion but does not cause it. FWIW, a portion of my income is from > >handling oxygen so I took the time to learn a little about it. > > > > I should think the definition needs to be changed. > > http://www.bocindustrial.com/safety/..._of_oxygen.asp > > Smoking > > Many burning accidents which occur are triggered off by the > lighting of a cigarette, therefore it is impossible to > over-emphasise the danger of smoking in oxygen enriched > atmospheres or where oxygen enrichment can occur. In such > areas smoking must be forbidden. > > So it's okay to strike up a match in an oxygen rich room? No because oxygen *supports* combustion even though it isn't flammable itself. That's basic chemistry. > > If you cannot have a fire without oxygen, then what praytell > is oxygen, a fire retardant? Will hydrogen burn in the > absence of oxygen? Yes certainly. We did that experiment in high school chemistry; hydrogen collected from the electrolysis of pure water and ignited by a spark. > > The point being that two chemicals which produce flames > under the right conditions can put up fires of a certain > type (non-electrical, non-chemical). Oxygen doesn't produce flames. |
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On Sun, 12 Dec 2004 18:15:39 -0700, Arri London
> scribbled some thoughts: > > >"Andrew H. Carter" wrote: >> >> On Sun, 12 Dec 2004 05:39:55 GMT, "Edwin Pawlowski" >> > scribbled some thoughts: >> >> >> > >> >"Andrew H. Carter" > wrote in message >> >> >> >> Tell, you what, how about going into a oxygen rich room and >> >> then striking a match then come back if possible and report >> >> your findings. >> > >> >It is still not considered a flammable gas, but an oxidant. It support >> >combustion but does not cause it. FWIW, a portion of my income is from >> >handling oxygen so I took the time to learn a little about it. >> > >> >> I should think the definition needs to be changed. >> >> http://www.bocindustrial.com/safety/..._of_oxygen.asp >> >> Smoking >> >> Many burning accidents which occur are triggered off by the >> lighting of a cigarette, therefore it is impossible to >> over-emphasise the danger of smoking in oxygen enriched >> atmospheres or where oxygen enrichment can occur. In such >> areas smoking must be forbidden. >> >> So it's okay to strike up a match in an oxygen rich room? > >No because oxygen *supports* combustion even though it isn't flammable >itself. That's basic chemistry. >> >> If you cannot have a fire without oxygen, then what praytell >> is oxygen, a fire retardant? Will hydrogen burn in the >> absence of oxygen? > >Yes certainly. We did that experiment in high school chemistry; hydrogen >collected from the electrolysis of pure water and ignited by a spark. >> We did that too!, but it was in a room where oxygen was present. I'm not talking cold fusion, I'm talking absolute 100% hydrogen combustion in a vacuum at least where there is no Oxygen present at all, no other gas present except hydrogen. I bet that did not happen. At the same time in space where there is no oxygen due to the lack of gravity, it would be curious to solve that riddle. While burning hydrogen "produces" water and Oxygen, it doesn't really, the combustion of such accumulates those molecules/atoms. Anyway, back to the point. Sodium and Salt are not the same things. If such are, then one could say (like the marketers do when they say: Sodium/Salt needs to be cut back): "Oxygen/Water needs to be cut back, we consume too much of it." -- Sincerely, | NOTE: Best viewed in a fixed pitch font | (©) (©) Andrew H. Carter | ------ooo--(_)--ooo------ d(-_-)b | /// \\\ |
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On Sun, 12 Dec 2004 18:15:39 -0700, Arri London
> scribbled some thoughts: > > >"Andrew H. Carter" wrote: >> >> On Sun, 12 Dec 2004 05:39:55 GMT, "Edwin Pawlowski" >> > scribbled some thoughts: >> >> >> > >> >"Andrew H. Carter" > wrote in message >> >> >> >> Tell, you what, how about going into a oxygen rich room and >> >> then striking a match then come back if possible and report >> >> your findings. >> > >> >It is still not considered a flammable gas, but an oxidant. It support >> >combustion but does not cause it. FWIW, a portion of my income is from >> >handling oxygen so I took the time to learn a little about it. >> > >> >> I should think the definition needs to be changed. >> >> http://www.bocindustrial.com/safety/..._of_oxygen.asp >> >> Smoking >> >> Many burning accidents which occur are triggered off by the >> lighting of a cigarette, therefore it is impossible to >> over-emphasise the danger of smoking in oxygen enriched >> atmospheres or where oxygen enrichment can occur. In such >> areas smoking must be forbidden. >> >> So it's okay to strike up a match in an oxygen rich room? > >No because oxygen *supports* combustion even though it isn't flammable >itself. That's basic chemistry. >> >> If you cannot have a fire without oxygen, then what praytell >> is oxygen, a fire retardant? Will hydrogen burn in the >> absence of oxygen? > >Yes certainly. We did that experiment in high school chemistry; hydrogen >collected from the electrolysis of pure water and ignited by a spark. >> We did that too!, but it was in a room where oxygen was present. I'm not talking cold fusion, I'm talking absolute 100% hydrogen combustion in a vacuum at least where there is no Oxygen present at all, no other gas present except hydrogen. I bet that did not happen. At the same time in space where there is no oxygen due to the lack of gravity, it would be curious to solve that riddle. While burning hydrogen "produces" water and Oxygen, it doesn't really, the combustion of such accumulates those molecules/atoms. Anyway, back to the point. Sodium and Salt are not the same things. If such are, then one could say (like the marketers do when they say: Sodium/Salt needs to be cut back): "Oxygen/Water needs to be cut back, we consume too much of it." -- Sincerely, | NOTE: Best viewed in a fixed pitch font | (©) (©) Andrew H. Carter | ------ooo--(_)--ooo------ d(-_-)b | /// \\\ |
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