Date: Fri Jan 2 13:04:46 2009
Posted By: Joe Regenstein, Faculty, Food Science
Area of science: General Biology
ID: 1230646877.Gb
Message:
Generally most fruits are close to the buoyancy point of water as they
are mostly water. If they dry out a little during travel or if there are
more solids (higher brix is the technical term) in the cherries, then
they are apt to be a bit denser and that might be sufficient to get them
to sink.
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