At 09:50 PM 7/13/00 -0700, you wrote:
>There must be an easy was to determine how much ice should be added to a
>known quantity fish to chill it to a determined temperature knowing how
>much fish one has and what the temperature is before adding ice. Anybody
>out there know what it is and is willing to share it?
Could you define the requirements more precisely?
Q. What is the temperature of the fish to start with?
Q. What is the desired ending temperature?
Q. Will anything besides fish and ice be added? If so, what, and what
initial temperature?
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Robert A. LaBudde, PhD, PAS, Dpl. ACAFS e-mail: ral@lcfltd.com
Least Cost Formulations, Ltd. URL: http://lcfltd.com/
824 Timberlake Drive Tel: 757-467-0954
Virginia Beach, VA 23464-3239 Fax: 757-467-2947
"Vere scire est per causas scire"
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