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Wayne,
I am not a Chemist either, though I do have a degree in Molecular Biology. I am not sure you said anything different than what I said - my idea was to avoid turning this into Chem 201, and provide some ideas on how these things worked. As Turk said, if we get to deep they'll consider it 'black magic'.
As far as high molecular weight alcohol, thats correct, it is a form of dihydric alcohol. However, the term glyco- infers some sugar-like or glycogen properties. Glyco comes from 'glukus' or Greek for sweet. Alcohol is derived from sugars, and as we know from wine, not all sugar is consumed in fermentation, thus leaving it with a sweet taste. (Champagne, which often goes through a two-fermentation process, does essentially consume all sugars, leaving it 'dry' - see 'Brix scale')
Mr. Fixit hits on it with his notice of a solution in water changes the properties of water - the ability to absorb energy (in the form of heat) - is what lowers it freezing point. I was trying to keep it simple.
Brad
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