Re: [Phys-L] physics and potatoes

[trappe@physics.utexas.edu]

similarly, roof color, as discussed eons ago is also not accurately  
indicative of the ir reflection... nor is foil, if coated with cooking  
oil. So, let me advocate for lampblack smoked foil for high  
emissivity.  And, keep that foil and the shinny one clean of cooking  
oil for this comparison.  And, your control should be...

How similar this question is to the analysis of radiation barriers in  
insulating an attic.

there is another interesting problem.  Should you tape radiator hoses  
with foil tape or with black tape? Actually since engine heat from  
outside the hose is usually much less than hot water heat inside the  
hose, you want black tape (hence black hoses under the hood).  Better  
make it flat black.



Quoting Bernard Cleyet <bernard@cleyet.org>:

> Yuk, writ this am and not sent.
>
>
>
> On 2015, Jan 13, , at 11:30, trappe@physics.utexas.edu wrote:
>
> > An experimental physicist would want to run two similar potatoes  
> > side by side: one covered in aluminum foil and another covered in  
> > BLACK anodized aluminum foil.
> >
> > This reminds me of the analysis that accompanies "pyramid power"  
> > examples of the "cookie Jar effect" when cookies last longer under  
> > a pyramid shaped cover than when left on an open counter.
> >
> > Our analysis  is so sorely lacking in data points that we would  
> > flunk our students for submitting this discussion as their lab  
> > experiment?
> >
> > FYI, microwave cooked potatoes do not have the same texture as oven  
> > baked potatoes. Maybe its the moisture retention of foil which  
> > keeps oven baked potatoes flakier. I try to NOT serve microwave  
> > potatoes to my friends.
>
> The prob. w/ black is it’s black visibly, and not necessarily in the IR.
>
> Well, an IR thermometer might give a clue.
>
> The experiment is three potatoes w/ embedded TCs.
>
>
> W/ re.  to cooking time:  What about roasting the potato w/ a copper  
> spike w/ fins (on one end, duh) inserted?
>
>
> bc remembers one of his favoured Berkeley restaurants boils the  
> potatoes then oven roasts them.  (country potatoes;  little  
> acrylamide)
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