Okay, I've just spent a long while searching the internet in general, as well as in this forum, and still cannot find the information I'm looking for; not quite sure this is the correct forum but Chemistry and Formulas both seemed even more off - Anyway...
I currently have no acess to mesh screens, and would like to know about what mesh my compositions are. I have a simple spaghetti strainer, but still don't know what mesh it is either. So, it would be very useful if someone could tell me the various meshes of the following compounds, for comparison:
1. Table Sugar
2. Baking Flour
Also, if you can think of anything else an american would have around his house (mounds of duct tape and thick plastic wrap don't count
!) then I'd like to know their meshes too.
Ignorantly yours,
Plays with Fire
Well... this is a wild ass guess, so take it with a grain of salt ( about 20 mesh ) I've never tried screening kitchen ingredients for mesh size.
Table sugar I think is about 30 mesh
white flour probably around 150 mesh ?
You don't absolutely need a particular mesh to make compositions. Make sure the chemicals individually are as fine as possible, using a coffee grinder perhaps. Use a regular kitchen strainer ( not a colander, a wire strainer ) to screen chemicals together ( unless it's a sensitive mix like flash which needs to be diapered to mix )
Personally I can't tell by eye, most meshes beyond 100 look like talcum powder to me, I can tell 100 from -325 by feel though. 325 and smaller feels 'smooth'.
[edit] after posting this I did a search on 'particle size of sugar, etc' and came up with a little bit of info:
Powdered sugar has an average particle size of 61 microns, so just a little finer than 230 mesh.
Standard granulated sugar is 450-600 u, so 35 mesh would be middle range ( I was close )
By British law, baking flour is nominally 63 micron particle, so right at 230 mesh.
Edited by Frozentech, 20 February 2006 - 06:19 AM.