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Post by Peegoo 🏁 on Apr 15, 2022 10:05:49 GMT -5
Everyone that has ever put a pan on a stove has seen the Leidenfrost Effect in action. This is when a droplet of liquid has a thin layer of vapor between it and the heated surface beneath; the liquid droplet skitters around rather than simply boiling away.
The temperature of the surface is critical to the type of liquid for this effect to occur.
Check this out.
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Post by Taildragger on Apr 15, 2022 10:34:53 GMT -5
Thanks Peegoo. Very cool.
Years ago, somebody showed me to test the temperature readiness of a stir fry wok by dropping a spritz of water on it. "When the little water beads dance, it's ready to cook". But I never new the scientific name which describes what I was looking at.
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Post by walshb 🦒 on Apr 15, 2022 10:47:33 GMT -5
That was really interesting!!
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Post by Auf Kiltre on Apr 15, 2022 10:56:58 GMT -5
I want to know the name of the effect that makes that one piece of breakfast sausage roll back and forth on it's own in the frying pan.
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Post by RufusTeleStrat on Apr 15, 2022 11:38:36 GMT -5
Auf that is Tasty Frost effect
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Post by modbus on Apr 15, 2022 12:20:52 GMT -5
It also comes in handy for lead smelting:
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Post by Taildragger on Apr 15, 2022 12:48:11 GMT -5
As kids, we used to play with mercury. You know: back in the 1950s, before it became highly toxic...
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Post by Peegoo 🏁 on Apr 15, 2022 15:49:14 GMT -5
I want to know the name of the effect that makes that one piece of breakfast sausage roll back and forth on it's own in the frying pan. Oddly enough, this has confounded scientists for years; the true cause has yet to be determined because they always eat the sausage before they can finish examining the test results. The reason for that irresistability is known as the Jummi Factor, named after famed Austrian taste bud researcher Wolff Jummi. It's also where the term "yummy" comes from. |
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Post by Taildragger on Apr 15, 2022 16:45:38 GMT -5
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Post by Peegoo 🏁 on Apr 15, 2022 18:35:03 GMT -5
^^^ Derek needs to be wearing safety squints when he's playing with liquid nitrogen.
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Post by Taildragger on Apr 15, 2022 19:09:18 GMT -5
That was the first thing that flashed across my mind when he started pouring.
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Post by Taildragger on Apr 17, 2022 14:26:23 GMT -5
More cool science:
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Post by Leftee on Apr 17, 2022 15:31:04 GMT -5
Thanks Peegoo. Very cool.
Years ago, somebody showed me to test the temperature readiness of a stir fry wok by dropping a spritz of water on it. "When the little water beads dance, it's ready to cook". But I never new the scientific name which describes what I was looking at.
Spritzen-Danzin |
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Post by LeftyMeister on Apr 17, 2022 16:27:49 GMT -5
Leidenfrost Maze = Very cool!
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