Whistle Cleaning

[Jurassic Referee]

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.....

[Old School]

Originally Posted by Jurassic Referee

Yup, how to boil water to make ice cubes.

I thought we where talking about cleaning whistles.

[bob jenkins]

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]

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]

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]

well you've got your answer
*whistles* always look on the bright side of life

[FrankHtown]

I think it's well worth the time to spend a few hundred bucks to clean a $6 whistle (including tax).

[Mark Dexter]

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]

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]

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]

That's not nearly easy enough for a basketball official.

[Adam]

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]

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]

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]

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 inflammable, 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......