Text 16873, 119 rader
Skriven 2008-11-25 16:56:24 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: oxygenation 265
=======================
 ML> In reality, both the common and metric systems base their
 ML> units on the same (arbitrary) light-based system.
 GJ> These days, yes, but in the past, the platinum stick.

But the United States system was built on the same metal
stick as the metric one. You cannot continue to claim
superiority of one system, as they both use the same
original reference point and have for over a century.

 ML> Perhaps it's not in the best interest of retailer or government
 ML> to do so.
 GJ> Having had to live with a variety of monetary systems since farthings,
 GJ> I can assure you that dispensing with 1 cent pieces and using
 GJ> automatic total "rounding" to nearest 5 cents, as practiced here, is
 GJ> very much to the advantage of both customers and shop-keepers.

Automatic rounding to the nearest 5 cents is fine, but I am
certain with Clean Dave that the automatic rounding will
automatically go one way, giving retailers a mean gain of
4.999... cents and the local governments 5 to 10 percent of that.

 GJ> Because I live in the past, where the combination of another element
 GJ> with oxygen was known as oxidation, and we were talking of oxidation.
 GJ> I have now had it all clarified to me by young Jim, so I know that
 GJ> combining with oxygen is oxidation, but oxidation is not necessarily
 GJ> combining with oxygen.

I didn't use the term oxidation in my original discussion.
I didn't even use the term salt formation, which would be
just as germane, though even more linguistically suspect.

(I wonder if dissolution of oxygen in, say, liquid is
oxidation. It certainly is combination.)

Anyhow ...

 -=> Glen Jamieson said to Jim Weller <=-

 ML> Oxidation isn't just the formation of oxides, you know.
 GJ> It isn't??  I always thought...
 JW> In the narrowest sense of the word, and the original usage,
 JW> it meant the combination of a substance with oxygen.
 GJ> That is how I learnt it.

The only reason, you two, that you were taught that oxidation
had anything to do with oxygen is because Lavoisier, otherwise
a clever fellow, had a very simplistic idea of acid formation.
Up until his time, acids were a matter of mystery and speculation,
but he found that reactions involving a gas that he discovered
always resulted in acids. So he thought that there was a one to
one relationship between his gas and acid formation. So he called
the gas "oxygen," from the Greek roots oxu(s), meaning sour, and
gen, meaning creator.

As his master theory was soon proven incomplete, his master
acid-maker was proven to be merely a part-timer. I believe
this happened in the early 19th century, and the name Humphrey
Davy comes to mind, but he might have had nothing to do with
it, it might be a brainfart on my end.

 JW> But now it is defined as any chemical reaction where the atoms in an
 JW> element lose electrons and the valence of the element is
 JW> correspondingly increased.... a chemical reaction involving the
 JW> addition of oxygen, the removal of hydrogen or the removal of an
 JW> electron from a substance.

This is the 20th-century definition. There was a 19th-century
one, which you ought have learned, that is somewhere between the
head-banging complicated electron donation/acceptance one and
the simplistic French Revolutionary one that apparently obtained
in your schooling environment.

 GJ> That is cheating - oxidising without oxygen!  Why not call it
 GJ> anti-reduction?  (Would you believe me if I told you it took me 3
 GJ> years to pass first year university chemistry?)
 
Because the phenomena of oxidation and reduction were
recognized long before their Cain-and-Abel nature was.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Cape Cod Cranberry Bread Bake
 Categories: Breads
      Yield: 8 servings

      1    Orange;large, seedless            1/2 c  Heavy cream
      2 c  Cranberries;picked over             3 tb Grand Marnier liqueur
  2 1/4 c  Sugar                               1 ts Vanilla
    1/3 c  -Water                              8 oz French bread loaf;or
Italian
      2    Eggs, large                              -trimmed of crusts, cut in
      1 pn Cinnamon;ground                          -thin slices
  1 1/2 c  Milk                                     Heavy or whipping cream

  From Massachusetts' Cape. Delightfully different for Thanksgiving,

    Finely grate the peel from the orange. Remove the skin and membranes for
  the orange. Section the orange and cut each section across into thin
  slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups
  sugar and the water in a medium saucepan. Heat to boiling; reduce the heat.
  Simmer covered 10 minutes. Remove cover and continue to cook until slightly
  thickened, about 5 minutes. Remove from heat.
    Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl
  until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup
  cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the
  bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg
  mixture to cover the bread. Spoon one third of all the cranberry mixture
  over the top. Repeat the layers two more times, adding all the egg mixture
  to the dish before spooning on the last third of the cranberries. Bake
  until firm, about 1 hour. Serve slightly warm or at room temperature with
  heavy cream. SERVES:8

  SOURCE:_As American As Apple Pie_

MMMMM
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)