The Official Forum
Page 4 of 6 « First 23 4 56
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)

Mark Dexter Thu Apr 26, 2007 07:50am
Quote:
Originally Posted by Jurassic Referee
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......:)
"Flammable and inflammable mean the same thing? What a country!" - Dr. Nick

Jurassic Referee Thu Apr 26, 2007 08:12am
Quote:
Originally Posted by Mark Dexter
"Flammable and inflammable mean the same thing? What a country!" - Dr. Nick
Not only that........

I really didn't want to destroy all of your youthful illusions in one morning, but Dr. Nick was also the one who performed Curt Schilling's ankle surgery.

It's true, it's true.......

Scrapper1 Thu Apr 26, 2007 08:44am
Quote:
Originally Posted by Mark Dexter
"Flammable and inflammable mean the same thing? What a country!" - Dr. Nick
It's like flammable and inflammable. They mean the same thing. Boy, I found that out the hard way. -- Woody, from Cheers

Dan_ref Thu Apr 26, 2007 09:09am
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.
Actually Mark (& I think you know this, if not you do now) there is a thing called 'triple point' where at the right pressure and temperature a substance will practically exist as a solid, a liquid and a gas.

enjoy

http://en.wikipedia.org/wiki/Triple_point

FrankHtown Thu Apr 26, 2007 09:16am
As a chemist by training, y'all are making my head hurt.

Dan_ref Thu Apr 26, 2007 09:22am
Quote:
Originally Posted by FrankHtown
As a chemist by training, y'all are making my head hurt.
This should help:

Do you have mole problems? If so, call Avogadro at 602-1023

(sorry, couldn't resist :) )

KCRef Thu Apr 26, 2007 11:48am
Quote:
Originally Posted by Snaqwells
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).
That would actually be backward of what it should be. In Johnston, Iowa, water will boil at 210.3 F while at GJ, CO it will boil at 203.7 F. You cannot get H2O in the liquid form at a temperature higher than that, so that is the hottest temperature you can cook in water. Therefore, cooking in boiling water in CO would take longer than in IA. The altitude would not affect cooking time in the oven.
What a geek engineer I am.:D

Camron Rust Thu Apr 26, 2007 12:16pm
Quote:
Originally Posted by KCRef
That would actually be backward of what it should be. In Johnston, Iowa, water will boil at 210.3 F while at GJ, CO it will boil at 203.7 F. You cannot get H2O in the liquid form at a temperature higher than that, so that is the hottest temperature you can cook in water. Therefore, cooking in boiling water in CO would take longer than in IA. The altitude would not affect cooking time in the oven.
What a geek engineer I am.:D
Yes you can. Lookup "superheated water".

Dan_ref Thu Apr 26, 2007 12:26pm
Quote:
Originally Posted by Camron Rust
Yes you can. Lookup "superheated water".
or pressure cooker

Jurassic Referee Thu Apr 26, 2007 12:29pm
Quote:
Originally Posted by Dan_ref
or pressure cooker
Or microwaving liquids......

FrankHtown Fri Apr 27, 2007 08:18am
By the way, Oxygen is NOT flammable.. pardon me while I puke on my shoes

SmokeEater Fri Apr 27, 2007 11:12am
If time was a constant, then getting to the boiling point would be faster in GJ. Therefore making the cooking time shorter would it not?

KCRef Fri Apr 27, 2007 11:25am
Quote:
Originally Posted by Camron Rust
Yes you can. Lookup "superheated water".
My bad to assume he was cooking at atmospheric pressure; although, I'll bet that was his case.

Camron Rust Fri Apr 27, 2007 12:35pm
Quote:
Originally Posted by KCRef
My bad to assume he was cooking at atmospheric pressure; although, I'll bet that was his case.
Irrelevant. Superheated water occurs at atmospheric pressure.

Mark Padgett Sat Apr 28, 2007 02:47pm
Quote:
Originally Posted by KCRef
What a geek engineer I am.:D
Isn't that term redundant? :confused:


All times are GMT -5. The time now is 06:45pm.
Page 4 of 6 « First 23 4 56
Show 100 post(s) from this thread on one page



Search Engine Friendly URLs by vBSEO 3.3.0 RC1