Re: Ice cream scoops

[David Dockstader <DRDOCK00@UKCC.UKY.EDU>]

I was skeptical of a fluid freezing and thawing because I think this would
burst the spoon.  Ludwik's post seems to confirm my suspision.  I think the
liquid remains liquid and just helps transfer heat or energy through the spoon.
I think this is the same idea as sodium filled valves on high performance
engines.  Convection + conduction is better than conduction alone.

On Tue, 09 Jun 1998 22:28:03 -0400 (EDT) LUDWIK KOWALSKI said:
> Thanks for so many good educated guesses. I do not think the liquid is
> water because there is a caution note of the scoop --> "Do not place in
> boiling water or subject to heat in excess of 140 F." Must be a liquid
> whose pressure near 140 F changes with temperature much faster than
> water (a danger of an explosion, I suppose).
>
> This scoop was manufactured in Taiwan. Why do they use the word "heat"
> instead of "temperature? To reinforce a deeply rooted misconception.
>
>                                    Ludwik Kowalski