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 Message 3921 of 20656 in Recipe Exchange
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Subject: Re: Specific gravity for layering.
From: zyedgo
Posted: Fri Jun 15. 2001, 16:46 UTC
Followup to: "Re: Specific gravity for layering."  by Kent Garber  (Fri Jun 15. 2001, 14:28 UTC)
> I don't know what you mean by number?  Is this what you are looking 
> for?
> 
Specific gravity it the ratio of the mass of something divided by the mass in 
an equal volume of water.Something with a specific gravity of 2 is twice as 
heavy as water. relative mass is the same thing but the numbers in your chart 
are not measured against water but use something else as a standard.
  
> Two books indicate Ginger-flavored brandy as 6.4.  One book as 6.1
If they were different brands with a slight diffrence in proof could make a 
difference also the temp of the sample can change  specific gravity as things 
are more dense when cold.
Dennis  


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