MadSci Network: General Biology

Re: Why don't Chilean cherries float?

Date: Fri Jan 2 13:04:46 2009
Posted By: Joe Regenstein, Faculty, Food Science
Area of science: General Biology
ID: 1230646877.Gb

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. 

Current Queue | Current Queue for General Biology | General Biology archives

Try the links in the MadSci Library for more information on General Biology.

MadSci Home | Information | Search | Random Knowledge Generator | MadSci Archives | Mad Library | MAD Labs | MAD FAQs | Ask a ? | Join Us! | Help Support MadSci

MadSci Network,
© 1995-2006. All rights reserved.