3 things I've learnt about the
technique:
-1) Crystallisation is a process used to separate a soluble solid
from a solid-liquid mixture.
-2) Pure crystals would appear on cooling...
-3) The solid has to be dissolved first in the solvent to produce a solution
2 things I'm unsure:
-1) How does crystallisation separates the solvent and
the solute?
-2) Can crystallisation be used while cooking?
1 area where the technique is used in real life:
-1) separating salt/sugar from
water