• willeypete23@reddthat.com
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    1 year ago

    Chemistry knowledge! Sweet tea is actually a supersaturated solution. That means there more sugar in the water than could normally be held in suspension. This is achieved by heating the water so you can dissolve more solute in and then chilling it. Remember theres at least 2 diabetes worth of sugar per glass.

    • bibli0phage@lemmy.world
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      1 year ago

      That’s kind of disgusting. So southern style sweet tea is basically just tea flavored simple syrup?

      • Corhen@lemmy.world
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        1 year ago

        Yea, when my family did a trip down south, i asked for some sweet tea, thinking it was like Brisk, but i couldnt believe how sweet it was.

        if your drink is sweeter than pop, its… scary.

        • GenderNeutralBro@lemmy.sdf.org
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          1 year ago

          According to Wikipedia:

          it is not unusual to find sweet tea with a sugar level as high as 22 degrees Brix, or 22 g per 100 g of liquid, a level twice that of Coca-Cola."

          Coca-Cola already has a disgusting amount of sugar. The mere idea of this makes me queasy.

      • scottywh@lemmy.world
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        1 year ago

        Depends on who makes it… McDonald’s, 7-11, and the like use about twice the amount of sugar that’s really necessary and it does not make it better.

    • TIEPilot@lemmy.world
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      1 year ago

      Masshole that lives in the south I have no idea how everyone I know isn’t on insulin. Sweet tea is an abomination of sugar.

    • Eheran@lemmy.world
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      1 year ago

      Where did you get that? It would be like honey if that was correct. Also, that is not called suspension but solution, since the particles dissolve (unlike fat in milk, but that is an emulsion since the fat is a liquid).

    • minorsecond@lemm.ee
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      1 year ago

      I thought a supersaturated solution could easily be brought out of supersaturation by something like sticking a spoon in it? Am I misremembering?

    • bleistift2@feddit.de
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      1 year ago

      I highly doubt that, since any shock or impurity would cause a supersaturated solution to separate into a solution and the excess sugar.