Originally posted by twhiteheadNow that I have a repeatable set up, with sealable glass jars and a digital thermometer, would you suggest cooking oil alone, or oil and vinegar?
... testing with different liquids would help identify which is playing the greater role. In addition to water, cooking oil would also be worth trying as that evaporates even less than water and also sticks to the sides longer.
Originally posted by moonbusI was thinking of oil alone as oil has a high boiling temperature and doesn't evaporate easily. I would expect no measurable cooling with oil.
Now that I have a repeatable set up, with sealable glass jars and a digital thermometer, would you suggest cooking oil alone, or oil and vinegar?
Originally posted by moonbusIt'll taste nicer with some vinegar in and there are far too few edible experiments not to take the opportunity for an edible one to taste nice.
Now that I have a repeatable set up, with sealable glass jars and a digital thermometer, would you suggest cooking oil alone, or oil and vinegar?
I think as a control it's a reasonable thing to do, but as twhitehead points out olive oil (?) isn't the most volatile liquid. After adding salad to consume the control experiment, you could try the process on some whiskey to see if there's an effect with that (beyond the headache the next day).
Originally posted by twhiteheadI agree. Volatile liquids would seem to be the best way to confirm or dis-confirm the evaporation hypothesis.
I was thinking of oil alone as oil has a high boiling temperature and doesn't evaporate easily. I would expect no measurable cooling with oil.
I'll have a go with spirits in due course. Hey, science is fun!
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Originally posted by twhiteheadAnd on that note, the high pressure might also be a factor.
Keep in mind that many alcoholic drinks are mostly water and will not evaporate nearly as much as pure alcohol or other liquids commonly used in pressurised cans.
And/or significant pressure change might be a factor [you never know].
so we might want a safe way of testing varying pressure liquids [carbonated water?]
Originally posted by googlefudgeJust get some of the green fairy. That's about 80% by volume and contains wormwood to make it even more fun - after all absinthe make the heart grow fonder. If you want something stronger then back in the 80's Freisengeist was 98% by volume. You can drink this stuff afterwards
And on that note, the high pressure might also be a factor.
And/or significant pressure change might be a factor [you never know].
so we might want a safe way of testing varying pressure liquids [carbonated water?]
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Originally posted by DeepThoughtAnd you can double up on the science experiment by checking how badly you damage your liver in the process.
Just get some of the green fairy. That's about 80% by volume and contains wormwood to make it even more fun - after all absinthe make the heart grow fonder. If you want something stronger then back in the 80's Freisengeist was 98% by volume. You can drink this stuff afterwards
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Originally posted by moonbusDo we have a problem here with the fact that glass is a better thermal insulator than the thin layer of metal
A few more results to publish:
isopropanol 70% solution, full bottle, quiescent temp: 20.8 degrees C
isopropanol 70%, full bottle, shaken (not stirred) temp: 20.8 degrees C
isopropanol 70%, 1/2 bottle, quiescent temp: 20.8 degrees C
isopropanol 70%, 1/2 bottle, shaken (not stirred) temp: 20.9 degrees C
used in the deodorant can?
Both in that any temperature change inside the can is going to be reduced and delayed on the surface,
and that the surface layer might heat more in contact with the shaker?
Also, we need parallel data on the subjective experience. Did either feel colder during or after shaking?
Originally posted by moonbusThose numbers suggest the last measurement was an anomaly, indicating no change in any measurement meaning the evaporation theory is wrong at least in this test. Perhaps not evaporative enough.
A few more results to publish:
isopropanol 70% solution, full bottle, quiescent temp: 20.8 degrees C
isopropanol 70%, full bottle, shaken (not stirred) temp: 20.8 degrees C
isopropanol 70%, 1/2 bottle, quiescent temp: 20.8 degrees C
isopropanol 70%, 1/2 bottle, shaken (not stirred) temp: 20.9 degrees C