Salt and water dough, uncooked. This kind of dough is ideal for making decorations that you might wish to detail further and keep. Mix thoroughly 1/4 cup of salt, 1/4 cup of water, and 1 cup of flour. Work into a very smooth dough using a wooden spoon and then your hands.Use biscuit cutters and a table knife to cut out the shapes you want. The dough will harden over 24 hours, after which it can be painted or covered with glitter.eat 1 cup of flour and 2 cups of water gently in a pan over a low heat with constant stirring until thickened. Allow to cool. Mix in drops of food colouring until you get the desired colour. You can scale up this recipe, dividing it into batches before adding different colours to each.
The science behind how salt works lies in something known as the freezing point. Salt has a lower freezing point than water, which is why salt water does not freeze as quickly as pure water. This lower freezing point is what enables salt to melt ice and snow. When you spread salt on ice, it acts almost like a molecular sponge. It draws some of the frozen water molecules to it and, because of its lower freezing point, breaks the molecular bonds between them. These broken molecular bonds cause the ice to melt, creating a brine that encourages further melting.
Adding salt to the ice/water mix causes a temperature drop that slows the melting rate and increases the freezing rate [3]. The net result is that the ice melts more and more slowly after the initial addition of salt. Why does salt melt ice? In pure water, at 0Â°C, ice melts just as fast as water freezes. You won't see any of the ice melt as long as the freezing rate and melting rates are exactly equal [ 1 ]. Adding salt (or any foreign substance) to the water upsets the delicate balance between freezing and melting.