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Date: | Fri, 2 Dec 2005 14:12:08 -0500 |
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I just took a container from the front of my front-opening freezer compartment. I had put in it 2 oz of water in it, to which I had added about as much salt as it could hold in solution. It froze solid. Well, it *looked* solid. It was actually a totally rigid slush that I could break up with my finger. But it was clearly frozen. No question. So whatever there is about the milk that didn't freeze (from last week's posts sometime), I doubt that it has anything to do with salt content...
Diane Wiessinger, MS, IBCLC Ithaca, NY USA
www.wiessinger.baka.com
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