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This volume of water has the same volume as your hand. When an apple is put in water, it displaces the same volume of water. It weighs less than the water that is displaced, which is why it can float. This forms the basis of the Archimedes Principle and helps explain why ships can float on water, despite being so heavy. Hundreds of years ago, this ability of apples to float were turned into a fun tradition in Britain called 'bobbing for apples'.
Here, players try to catch floating apples inside a tub or a basin filled with water, using only their teeth. Therefore, the orange without the peel is denser than water and it sinks. The unpeeled orange floats because the rind is very porous and filled with tiny pockets of air. Lemons and limes both have densities that are very close to water, so you would expect that they would both float.
However, limes are slightly denser than lemons, which is why they sink and lemons float. Old banana skins float in potable water. Over-ripe bananas, peeled and unpeeled float. Answer: If fruits and veggies float that means they have a lot of small air pockets inside them. If the density of an object is greater than the density of the water it will sink and if the density of an object is lesser than the density of water it will float.
Floating fruit is actually fairly normal, and just indicates the difference in density between the liquid phase and the pieces of fruit, which contain entrained air and liquid which may also differ in density. So, before the jars cool and the gel forms, the pieces of fruit float to the top of the jar.
Compared to the rest of the batter, blueberries are dense and heavy. By the laws of nature, this means that they commonly sink down into the batter and in the muffin tin, this means that all of your delicious blueberries are going to be at the bottom. Answer: Try tossing your berries with a tablespoon or two of flour before adding them to the batter. Just remember to account for that when you mix up your dry ingredients, subtracting that same tablespoon or two from the amount called for in the recipe.
These are freshly picked wild berries. But why some berries are denser than other berries could be a result of the water or sugar content or even thickness of the skin. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. Just remember to rinse the berries before using them. Rinse your frozen blueberries before you use them. Rinse berries in cold water several times — until the water is noticeably lighter when you drain them.
Frozen blueberries can be preferential in baking because they help prevent sinking and are less likely to burst during cook-time. If you are cooking with blueberries, you can almost always replace fresh with frozen. In recipes that call for fresh fruit to be stirred into the batter or used as a filling, you can usually substitute the same amount of frozen fruit that has not be defrosted without any problems.
Blueberries: Ah, blueberry pie.
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