- #1
pa5tabear
- 175
- 0
What are the factors affecting dispersion of salt in a mixture?
Obviously stirring will guarantee effective mixing, but I'm wondering how much I could expect the salt to disperse throughout the stew if I were to not touch it.
The stew is near/at boiling (100 C), but it is not vigorously boiling, so I don't expect any convective mass transport of the salt. I expect diffusion alone to drive the movement of the salt ions.
Obviously stirring will guarantee effective mixing, but I'm wondering how much I could expect the salt to disperse throughout the stew if I were to not touch it.
The stew is near/at boiling (100 C), but it is not vigorously boiling, so I don't expect any convective mass transport of the salt. I expect diffusion alone to drive the movement of the salt ions.