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How is it possible for such a small amount of gelatin to gel such a large amount of liquid?
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July 24th, 2011
The effect is particularly noticeable with agar. I can gel a quart of fruit juice with about a tablespoonful of agar powder. At two tablespoons per fluid ounce, the water has 64 times the volume of the agar. Agar is not very heavy, so I would guess that the weight ratio is even larger. Wouldn’t that mean that the water has more atoms by about two orders of magnitude? How can so few atoms corral so many?
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