Text 16950, 126 rader
Skriven 2008-11-27 10:13:07 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: OXYGENATION 265 81127
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 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.

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

That is where you need to have a government you can trust, which can
enforce laws for the benefit of the people, rather than the merchants.
 
 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.

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

I have forgotten what term you used...

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

A solution is a physical, but not a chemical combination.

 ML> Anyhow ...
 
 -=> Glen Jamieson said to Jim Weller <=-
 
 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.

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

 ML> As his master theory was soon proven incomplete, his master
 ML> acid-maker was proven to be merely a part-timer. I believe

According to my book, Lavoisier found that non-metals (sulphur, carbon,
etc) produce acids on combustion.

 ML> this happened in the early 19th century, and the name Humphrey
 ML> Davy comes to mind, but he might have had nothing to do with
 ML> it, it might be a brainfart on my end.

Priestly isolated oxygen (dephlogisticated air).

On 19th Floreal of the year II (8th May 1794) Lavoisier was condemned
by the Tribunal of the French Revolution on a charge of having put
water in the soldiers' tobacco, and so the guillotine fell...
 
 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.

 ML> This is the 20th-century definition. There was a 19th-century
 ML> one, which you ought have learned, that is somewhere between the
 ML> head-banging complicated electron donation/acceptance one and
 ML> the simplistic French Revolutionary one that apparently obtained
 ML> in your schooling environment.
 
It was hard enough to learn the 20th century definitions to pass exams
then without going into the 21st.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Migas
 Categories: Mexican, Breakfast, Eggs, Cheese
      Yield: 2 Servings
 
      6    Eggs; beaten
           Salt and pepper
      1 md Ripe tomato; chopped
    1/2 md White onion; chopped
      1    Serrano pepper; diced
      1 ts Cilantro; chopped
      3    Corn tortillas; cut in 1"
           Cubes
      1 c  Shredded lowfat Monterey
           Jack cheese; grated
      1 tb Oil
 
  In a saute pan heat the oil on medium high heat. When hot, add
  tortilla strips and cook 2-3 minutes. Add the eggs to the pan and
  scramble until fluffy and done. Stir in the onion, serrano, tomato,
  and cilantro until warm, about 1 minute. Turn off the heat and add
  grated cheese. Stir lightly. Top with grated cheese to garnish. Serve
  immediately. Good with fruit salad, black beans and/or warm
  tortillas. Note: I sometimes precook the onion and pepper till soft,
  this saves some time and also adds a more mellow flavor.
  
  Message From texi (Germaine)<texi@attbi.com> to The TNT Recipes List.
  
  Betsy's Notes:  Made 3/10/02.  I sauteed the onion and pepper till
  just about done.  Then I added the tortillas to same pan with the
  veggies. Then added the eggs and cilantro (I used dried).  I didn't
  use the tomato.
  
  Recipe By     : Germaine
  
  From: Betsy Burtis <betsyburtis@attbi.C
 
MMMMM
 

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