The two things I wanted to talk about are a from the end of book one...
First) Radiant Heat.... I feel like my mind should not be this blown but it is! SO Toast since it starts out in most cases white has high reflectivity therefore takes longer to brown but once it starts to brown and becomes darker its reflectivity lowers because black absorbs more light than white. This is why Toast takes FOREVER to brown but once it browns it literally burns if you blink your eyes. SO here is the question...giving this new found knowledge...Will pumpernickel bread toast faster than white bread? I know heat plays a roll and not just the color of the bread... just curious.
Second) Leidenfrost Effect... It happened to me on a regular basis at work but instead of wondering why it was happening or how... I was usually just annoyed because it meant my pan was WAY to hot. After reading about it I am more curious than annoyed. I was wondering... Since the water forms almost perfect spheres in the pan because of the steam encapsulation ...would it make an almost perfect sphere if you dropped the water droplets out of the hot pan straight into liquid nitrogen?
I am so happy you liked the fishing book and look forward to many days at the pier hearing all about it. Hope to hear from you soon! Thanks for getting me back in gear.
Regarding pumpernickel... What a fascinating question. Hmm. I think pumpernickel would still experience a period of slow toasting, because of ambient moisture in the bread. The browning can't begin till the moisture is gone, so that is why it doesn't burn right off the rip. However, I think after that moisture is gone, maybe it does burn faster... Perhaps an experiment is in order?
ReplyDeleteAs for the leidenfrost effect, I don't think you could take advantage of the spherical effect. Imagine...
Scenario 1) The pan is far from the nitro: The water droplets have some distance to travel in the cool air, and water droplets tend to get elliptical as they fall (like raindrops) so they would probably stretch out.
Scenario 2) The hot pan is close enough to the liquid nitrogen to avoid the drops stretching out: The ambient heat from the pot would almost certainly boil the nitro itself, and the resulting cool steam would render the pan no longer hot, and defeat the purpose....
At least, that is my thought experiment.