The Official Forum
Page 3 of 6 12 3 45 Last »
Show 100 post(s) from this thread on one page

The Official Forum (https://forum.officiating.com/)
-   Basketball (https://forum.officiating.com/basketball/)
-   -   Whistle Cleaning (https://forum.officiating.com/basketball/33870-whistle-cleaning.html)

Jurassic Referee Tue Apr 24, 2007 08:08am
Quote:
Originally Posted by Old School
And you recommend this to clean a whistle. Perhaps this is one of the dumbest things ever written on this forum. Stick the whistle in a jar of cold water and evacuate the air! I'm sure that's written in a rulebook somewhere. Why not just stick the whistle under some cold running water, results might even be better. In fact, if you turn on the hot water instead of dinking around with the cold water, results might even be better than that. Just like most of the stuff that happens in a basketball game, I didn't need a damn rulebook to figure it out. You either get it or you don't. Those that don't get it, uses the cold water. That's rudimentary physics!
That's just about the response that I expected.....:D

Old School Tue Apr 24, 2007 08:37am
Quote:
Originally Posted by Jurassic Referee
Yup, how to boil water to make ice cubes.:)
I thought we where talking about cleaning whistles.

bob jenkins Tue Apr 24, 2007 08:58am
Quote:
Originally Posted by Old School
I thought we where talking about cleaning whistles.
We were. But, as often happens, the thread took a little detour.

No one suggested that cold water be used to clean a whistle. (But, it would be an interesting study -- comparing the efficacy of "cold boiling water" to "hot boiling water" in cleaning (not disinfecting) whistles)

Jurassic Referee Tue Apr 24, 2007 09:22am
Quote:
Originally Posted by bob jenkins
No one suggested that cold water be used to clean a whistle. (But, it would be an interesting study -- comparing the efficacy of "cold boiling water" to "hot boiling water" in cleaning (not disinfecting) whistles)
I don't know the answer. I know that the principle is that you lower the pressure to lower the boiling point, and that the level of molecular activity is altered also. I don't have a clue whether any of that is relevant, or if some of the other physical attributes associated with hot boiling water are altered also.

http://www.vuw.ac.nz/scps-demos/demo...r/ColdBoil.htm

Maybe I'll play with Google later to see if I can get some info, in the name of science.:)

This is kinda interesting too...
http://www.youtube.com/watch?v=PQEVcCv_xkQ

Old School Tue Apr 24, 2007 09:35am
Quote:
Originally Posted by Old School
Okay, I'll bite, I'm probably going to regret this but, what the hey. How do you get cold water to boil?
I knew I would regret this. I hate I asked.

crazy voyager Tue Apr 24, 2007 02:36pm
well you've got your answer :p
*whistles* always look on the bright side of life;):)

FrankHtown Wed Apr 25, 2007 02:40pm
I think it's well worth the time to spend a few hundred bucks to clean a $6 whistle (including tax).

Mark Dexter Wed Apr 25, 2007 05:51pm
Quote:
Originally Posted by bob jenkins
Yes, and as the water is "boiling" it is also losing heat. The temperature will drop. When it reaches (about) 32*F or 0*C (whichever comes first ;) ) it will freeze.
However, you forgot to take into account the fact that the freezing point will also shift slightly with pressure.

Adam Wed Apr 25, 2007 11:21pm
Quote:
Originally Posted by Old School
Okay, I'll bite, I'm probably going to regret this but, what the hey. How do you get cold water to boil?
This is too easy.
Stovetop directions
1. Put cold water in a pot may use a skillet if you so desire, but you won't be able to use nearly as much water.)

2. Place said pot (or skillet) of water on a stove burner.

3. Turn said burner to high setting.

Microwave directions
1. Put cold water in a microwave-safe container.

2. Place said container in microwave and cook on high for 10 minutes.

cooking times will vary based on altitude

NewNCref Wed Apr 25, 2007 11:58pm
Snaq,

You forgot the obviously easy answer of getting on a rocket and going into outerspace, where due to the low pressure, the water will boil.

Adam Thu Apr 26, 2007 12:01am
That's not nearly easy enough for a basketball official. :)

Adam Thu Apr 26, 2007 12:06am
Quote:
Originally Posted by BillyMac
If I can correctly recall the gas laws that I learned in my high school and college chemistry classes correctly, cooking instructions for some foods vary depending on the elevation, and thus the air pressure, of the region. Water boils at a lower temperature at higher elevations and some foods require more cooking time, compared to if they were cooked at a lower elevation.
Actually, I've found most foods have cooked more quickly since moving from Johnston, Iowa (elevation 957 feet) to Grand Junction, CO (elevation 4586 feet).

bob jenkins Thu Apr 26, 2007 07:05am
Quote:
Originally Posted by Snaqwells
That's not nearly easy enough for a basketball official. :)
But it might be easy enough for (name deleted).

bob jenkins Thu Apr 26, 2007 07:08am
Quote:
Originally Posted by Mark Dexter
However, you forgot to take into account the fact that the freezing point will also shift slightly with pressure.
Thus the "(about)" in my post. It will also vary based on the specific composition / mineral content of the water.

So, if hydrogen is flammable, and oxygen is flammable, why does the combination of two parts hydrogen to one part water put out fires? ;)

Jurassic Referee Thu Apr 26, 2007 07:19am
Quote:
Originally Posted by bob jenkins
So, if hydrogen is flammable, and oxygen is flammable, why does the combination of two parts hydrogen to one part water put out fires?
Which also brings up the fact that because both hydrogen and oxygen by themselves are also <b>inflammable</b>, why do we have to have two almost similar words to describe the exact same physical phenomena?

Maybe we should have a poll to determine what one should be used......:)


All times are GMT -5. The time now is 01:15am.
Page 3 of 6 12 3 45 Last »
Show 100 post(s) from this thread on one page



Search Engine Friendly URLs by vBSEO 3.3.0 RC1