Re: Ice cream scoops

[Leigh Palmer <palmer@sfu.ca>]

> Leigh,
> 	Sorry, but I goofed.  I hope that people did realize the very
> obvious mistake that the melting point should be above 0 Celsius.  You
> want something similar to salting roads during snow storms, you effect the
> freezing point.  So this liquid should have a large specific heat such
> that they don't give up their heat very easily.  I am surprised you have
> never seen these scoops before.  Try going to the local ice cream stand
> and see if their scoops swish when you shake them.  They sell them at
> the supermarket here and in specialty cooking stores in the mall.
>
>
> 							Sam Held
> sheld@utk.edu

Yet another sign that we are a third world country! My wife was given
a lovely stainless steel "scoop" in a stylish modern shape, purchased
from a local jewelery store (Birk's). It works fairly well because it
is massive, but I don't like it. I would prefer to use one that has a
more sophisticated physical *raison d'etre*.

Chuck's reminder about heat pipes could be followed up in an excellent
Scientific American article called "Heat Pipes". I haven't the index
here, but it shouldn't be hard to locate.

Leigh