So I won't say too much about why I've been doing experiments with Fox's Glacier Mints, as i think it would ruin an element of surprise. But I am a firm believer in science, and I believe that Very Important Experiments should be written up and in the public domain. And what could be more important than the melting properties of Fox's Glacier Mints?
Primary Aim: to determine the optimum oven-based heating device (O-BHD) temperature for melting Fox's Glacier Mints
Secondary Aim: to determine the optimum length of time to leave a Fox's Glacier Mint in the OBHD for to achieve the greatest optical clarity in the finished product.
- Fox's Glacier Mints
- Oven-based heating device
- Baking Tray
- Greaseproof paper
- Initiate the O-BHD equipment to the desired heat level.
- Accurately measure ("tear") the greaesproof paper and affix to the baking tray.
- Position a Fox's Glacier Mint onto the baking tray
- Place in the oven and observe
- Record the results.
-240 degrees celsius for 4 minutes produced a yellow colouration with a large degree of bubbling effect. (Figure 1)
-200 degrees for the same time produced a more transparent, less highly coloured end product (figures 2a and 2b). A small degree of non-uniform bubbling remained.
-180 degrees celsius with variable timing based on close observation yielded a clear, fairly transparent product. (figure 3)
Discussion: The first experiment showed what happens when a Fox's Glacier Mint is presented to a temperature which is too hot. A dual process of both overheating and bubbling led to a disappointing result. Improved results occurred at 200 degrees, although a degree of inconsistent bubbling led to a lack of visual clarity. A temperature of 180 degrees celsius,with timing based on close observation of the melting process, led to the best results for the mysterious purpose which prompted these investigations in the first place.
Conclusion: 180 degrees celsius should be used henceforth for the purpose of melting Fox's Glacier Mints. The mint will need close visual monitoring to ensure than bubbling does not interfere with the clarity of the final product.