Re: Heatflow New

[brian whatcott <inet@intellisys.net>]

It is my self-imposed role to act as an eternal student - in particular,
one who has no reliable intuition into thermodynamics.

 Accordingly, I respond to the question  in re the purpose of cooking oil
by noting that cooking oil can heat foodstuffs at higher temperatures than
can boiling water.

Sincerely,
Brian


At 00:10 8/31/97 -0500, Tim Burgess wrote:
> 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 The explanations you offer will help me to understand how outdated models 
> (caloric) can be avoided (or used?)
>
> Tim Burgess
>
>
> Just another HS Physics Teacher 
brian whatcott <inet@intellisys.net>
Altus OK