How would you seperate a mixture of salt and crushed pepper?
960864
add water, salt will dissolve pepper wont\n\nput through filter paper, so the pepper collects in that\n\nheat the salt solution so the water evaporates off
477767
is it a tablespoon or teaspoon.\n\nin any case take some salt and vinegar-that ought to take it out
72719
This sounds so excessive! What a crazy teacher you must have. :)\n\nAlright - well...\nThe gravel is the easy part. Use the screen as a sift and hopefully the screen will be fine enough that none of the gravel will get through. \n\nNow the plan of action is dump the powder and salt in the water. [Which I guess will be done in Cup #1.] You'll filter out the powder. The salt will dissolve in the water, and you will evaporate the water later. The question is how to do this with what you have.\n\nI'm thinking the craft sticks are to hold up the funnel. Arrange them over the top of the cup [Cup #2] so that they make a triangle and see if it'll hold up the funnel. \n\nPut a filter paper in the funnel. Pour the mixture in and the powder will collect in the funnel. When you're done, take out that first filter paper and set it aside. Then set up your funnel in Cup #3 with the second piece of paper and filter the mixture a second time just to make sure you got all of the powder.\n\nI was trying to think of what the syringe could possibly be for, and the only thing I can think of is to take the salt-water out of Cup #3 and into the evaporation dishes.\n\nNo idea what the magnifying glass is for.\n\nBut the basic idea is that you sift out the gravel, mix the powder&salt in water, fliter out the powder, then dissolve the water.
747895
split it into small chunks and slot it into the other work
746653
I'm not entirely sure that that would actually explode.\n\nYou mixed salt water, salt substitute-water, alcohol, carbon and then the potassium p and ammon chlor.\n\nThe chloride and potassium may undergo a replacement reaction, but I doubt it would explode unless you actually lit it with a flame. You made great sidewalk salt though, go melt some ice :)
156533
salt is a flavor enhancer. whatever you put it on it brings out the flavor. salt by itself tastes terrible
748490
If you are asking how to separate a mixture of water and salt, then you need to distill the water.  Distillation separates materials by adding increasing amounts heat in order to boil off the materials at theri respective boiling points.  The material that boil at a lower temperature would be removed first.  As you increase the tempreature, higher boiling temperature materials are separated.\n\nSince the water boils and the salt does not, all you need to do is heat the mixture up until it boils.  The water will vaporize and can be captured in another container, leaving the salt behind in the original container.
904474
Do not crush the rock salt as this will make the impurities harder to remove.\n\nDissolve the rock salt in very hot water and filter.  If the filtrate (the water that comes through the filter) is colored, then you might need to treat it with charcoal to remove these soluble impurities.\n\nOnce you have a clear solution, allow some of the water to evaporate until the solution becomes saturated.  A single seed crystal will start the formation of sodium chloride crystals from the solution.  Stirring will keep the crystals smaller, otherwise you can end up with one very large crystal of salt.\n\nThis crystallization process is what does the final purification.  The crystals formed will be almost pure sodium chloride.
1086131
I think a mix would be good.\n\n1/4 American, 1/2 Mexican, and 1/4 Asian\n\nMix at medium speed for 2 minutes until fluffy\nPour into a 13x9 pan that is lightly greased\nBake at 350 degrees for 15 minutes\n\nThe recipe to prefection!
223986
a solution is comprised of multilpe elemental constituants that combine as a resuult of either ionic, covalent or vander walls bonding, like when you take a glass of warm water and mix Sodium Chloride to it (table salt) at some point you will add enough salt that it will start to separtate from the mixture  (Saturation Point) and fall to the bottom of the vessel.  This is known as perciptiation. This phenomenon can actuallly be calculated.  look for the term KSP in any basic collegic text. it should help you.\n\nNow for another version that could qualify as an answer to your queastion.  Look up the term emulsion in any dictionary.  simply put, an emulsion is very much like your oil and venigar salad dressing. we all know that oil and water due to their densities do not mix, however if you were to combine them and shake them like you are having a major orgasim then you will see that they will temporarily combine. If you were to let them sit after the massive shviering of plesure you would see that thhey would seperate back to oil and water.  if you require a more complex answer look in a dictionary or enciclopedia.  the answer lies in the chemical bonding properties of the individual reactants.\n\nI hope ths helps,\nMike
993253
blueb_24' s answer to the first part of you question is great. \n\nMechanical mixtures are very simple mixtures that can be separated mechanically (soap is definitely not one). Some mechanical mixtures found in everyday life: \n- M&M's (various colours)\n- Mixed vegies\n- Bag of marbles\n- Box of bolts and nuts\n\nSolutions are more complex and can only be seperated by means of their physical properties, such as boiling point. Some everyday solutions include:\n- Coffee\n- Detergent\n- Salt water\n- Vinager\n\n4.a  Solid solutions: \n- Sand - suspension mixture of solid particles\n- Muddy water - solid particles suspended in water\n- Smoke - solid mixed in gas\n\nb) a liquid solution that does not contain water:\n- Motor oil - a mixture of heavy hydrocarbons\n- Vegetable oil - mixture of plant oils\n\nc) a solution of gases\n- Air - air is a mixture of many gases\n- LP gas (liquid petroleum gas)- mixture containing mainly propane or butane (depending on application)
738126
Here is one directly from my website.  \n\nThe bottom line - you need hot pepper plants more than anything else - salt and pepper won't work.\n\nBefore OC can be distributed to the various buyers, it must first be processed through three different levels and meet specific criteria. The manufacturer must decide if they want oil or water based formula and the desired level of pungency. They must also ensure that the capsaicin remains evenly dispersed throughout their final product. How the three levels of oil and water based OC are created are:\n\n \n\nLevel 1-\n\nPeppers are gathered and harvested from around the world.  They will vary in pungency dependent on the type and quality. It is not the quantity of the peppers, but rather the quality of the peppers that matter.  The peppers are then dried and micro-pulverized.  After the peppers are pulverized the capsaicinoids must be extracted.  Oleoresin Capsicum is derived by adding solvents to peppers in order to remove the natural oils, fats, and waxes where the Capsaicinoids are found. This mixture of peppers and solvents is called Miscella.  Once the process is completed, the solvents are removed by distillation or evaporation, and the thick, oily substance which remains is the Oleoresin Capsicum in its purest state. The capsaicinoids exist within the oily mixture. This OC is extremely pungent and must be diluted in order to be used commercially. Besides pepper spray, some common products that are produced are hot sauces, analgesic creams and rubs.\n\n \n\nNOTE: This compound is so intense that it will literally cause 2nd degree burns to exposed skin.\n\n \n\nLevel 2 – \n\nOnce the first level has been completed, the manufacturer must decide what type of level three OC formulation they desire; oil or water based.\n\n \n\nLevel 2 oil based OC- The level 1 OC is diluted with other oils to meet the desired level of pungency in it’s level 2 formulation. Common oils used are mineral oil, vegetable oil, or soy oil. Once the level 2 is produced it will contain 4.0% capsaicinoids, which equates to 1,000,000 Scoville Heat Units.\n\n \n\nLevel 2 water based OC- The level 1 OC is diluted by adding distilled water and an emulsifier to meet the desired level of pungency in it’s level 2 formulation. Water based OC was developed so water could be used as the primary carrier, replacing hazardous industrial solvents and ensuring that the product is nonflammable.  To ensure water solubility, the refinement process removes sufficient fats, oils, and waxes.  The capsaicinoid content is reduced and consequently the pungency is lowered. Water based OC does not require high concentrations of solvents to ensure capsaicinoid dispersion within the OC formulation.  Water based OC is nonflammable due to high levels of water and low levels of solvents.  Once the level 2 is produced it will contain a 2.0% capsaicinoid content, which equates to 500,000 Scoville Heat Units.                                                                                                                                                                             \n\n                                                \n\nLevel 3- \n\nCriteria - Prior to the commercial use of OC it is necessary for the OC manufacturer to dilute the level 2 OC product at a specific pungency level as specified by the commercial manufacturer. The manufacturer must ensure that the capsaicin remains evenly dispersed throughout the formulation.\n\n \n\nLevel 3 oil based - By the very nature of their oily characteristic, oil based solutions must be mixed with strong industrial solvents to ensure even suspension of the capsaicin.  It will require approximately 19 parts of solvent to 1 part of Level 2 OC (19:1)  The one part of OC solution represents 5.0% of the total formulation and therefore it is typically referred to as 5.0% pepper spray.\n\n \n\nLevel 3 water based OC – The water based level 3 formula is created by adding more water. Small qu
444466
Poppyseeds/sugar: put the mixture in a container and pour water over it. The poppyseeds float and can be skimmed off. Pour off the water or let it evaporate and you will still have sugar.\n\nSand/iron: Run a magnet over the mixture you have spread out on a flat surface. The iron filings will stick to the magnet leaving only sand behind.
772738
Plain flour and water...make it a bit thicker and dont worry it should work. :)
968063
Substances in a mixture just need to be separated, which might happen naturally over time, or could be done by filtration, distillation or a centrifuge (which spins fast to take heavier items out of the mixture).  \n\nElements in a compound are chemically bonded, so you have to reverse the bonding process, which is different depending on the elements in the compound.  If it is a salt, it is as simple as adding water and using electricity to pull the ions you want out.  Once you do, those ions are not all going to be elements--further manipulation will be needed.  Other chemicals are much more complicated though.
751051
SALT N PEPPER! \n got it on number three!  \nkeep trying, you might stump me yet! :)
130596
if u look really close particles never really disolve with each other flour and watter are tinny tinny particles and they  can mix with each other but they wont combine they will always stand there ground.\nIt all has to do with what each thing is made of. Salt is made of two simple elements - sodium and chlorine. they combine to make the salt molecule, which is very small. This molecule is very simple and can dissolve very easily in water. \n\nFlour is a very complex, large substance, made up of many complex molecules, including protein, starch - which is carbohydrate - and a few other things. When starch is put into boiling water, it absorbs water and begins to swell. It will continue to swell until it is so full that it will burst. Some of the pieces of swollen starch will join together to make clumps - your dumplings. This is the whole idea behind making gravy or a similar sauce. You add water to a starch - cornstarch, flour, etc. - and heat it, stirring all the time so that when the starch molecules break they don't clump back together - making lumpy gravy - but stay suspended in the water. An interesting experiment is to use several different kinds of starch and see what they will be like after boiling. Some will be cloudy, others will be clear, some will make a very thick paste while others will be thinner.