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.
Salt lowers the freezing/melting point of water, so in both cases the idea is to take advantage of the lower melting point. Ice forms when theÂ­ temperature of water reaches 32 degrees Fahrenheit (0 degrees Celsius). When you add salt, that temperature drops: A 10-percent salt solution freezes at 20 F (-6 C), and a 20-percent solution freezes at 2 F (-16 C). On a roadway, this means that if you sprinkle salt on the ice, you can melt it. The salt dissolves into the liquid water in the ice and lowers its freezing point.