| Topic: |
Science > Physics |
| User: |
"" |
| Date: |
13 Feb 2007 06:55:34 PM |
| Object: |
Just for the purpose of thought and satisfaction. |
In what seems to be the old style of posting.
Why when you add milk to your tea does there seem to be less of an
incidence of the milk breaking or combining with the surface water?
I don't think it is just because of the density, through perhaps..
because, the separation of the milk and water is isolated only to the
top 3mm or so of liquid. I would assume the convection currents would
mix the two liquids quickly or even the momentum of the poured milk,
but it actually takes a bit of time. Could this be due to the
combination of differing densities and specific heats, which causes
the temporary separation? Any more fun thoughts? =)
-J. Ortony
.
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| User: "Edward Green" |
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| Title: Re: Just for the purpose of thought and satisfaction. |
15 Feb 2007 05:07:19 PM |
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On Feb 13, 7:55 pm, wrote:
In what seems to be the old style of posting.
Damn right... thinking about fun deceptively simple physics problems,
tossing them around between peers, and coming up with general
insights. Strictly old school.
Why when you add milk to your tea does there seem to be less of an
incidence of the milk breaking or combining with the surface water?
I don't think it is just because of the density, through perhaps..
because, the separation of the milk and water is isolated only to the
top 3mm or so of liquid. I would assume the convection currents would
mix the two liquids quickly or even the momentum of the poured milk,
but it actually takes a bit of time. Could this be due to the
combination of differing densities and specific heats, which causes
the temporary separation? Any more fun thoughts? =)
Stingy aphoristic disavowable answer suggesting understated
understanding without the necessity of proving it (like Humphrey
Bogart's reputation as a lady's man):
"onset of turbulent vs. laminar flow"
.
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