Re: Heatflow New

[Leigh Palmer <palmer@sfu.ca>]

> I would like to propose a request for explanation.
>
> My students determine the "specific heat" of an oil using a heater which
> was roughly calibrated. I used peanut oil this year.....
>
> How do the findings apply to why oil is used to "deep fry" rather than using
> water? How is using oil to "fry" bring about different results?

The oil gets considerably hotter than water can*. I believe frying
involves boiling the water at the surface of the fryee; that could
scarcely be done in boiling water.

> The explanations you offer will help me to understand how outdated models
> (caloric) can be avoided (or used?)

I never need 'em. Why should you?

Leigh

*185 degrees C for a chicken recipe I just looked up