Re: Heatflow New

[trappe@PHYSICS.UTEXAS.EDU (Karl Trappe)]

Hey, heat doesnt "flow", but fat sure does! Now you can still use the old
theories.  Just substitute "fat flows" everywhere you said "heat flows".

New Indian Proverb:  "He who speak with forked tongue, can doublespeak with
tongue in both cheeks."

Smile, Karl

> > 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 The explanations you offer will help me to understand how outdated models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

Dr. Karl I. Trappe                              Desk Phone:  (512) 471-4152
Physics Dept, Mail Stop C-1600                  Demo Office: (512) 471-5411
The University of Texas at Austin               Home Phone:  (512) 264-1616
Austin, Texas 78712-1081