Text 23793, 124 rader
Skriven 2009-05-04 09:42:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: CATALYTIC CONVERS 90504
===============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> Price range at my place (Auto Zone) runs from U$65 to U$250. Scrap
 DD> yards pay the same rate (U$5) for the replaced U$65 converter as for
 DD> the replaced U$250 item.
 GJ> Quite often the prices charged by some spare parts suppliers bear
 GJ> little relationship to the actual cost of manufacture.

 DD> Not so in the case of the catalytic converters ... there are
 DD> differences in size, configuration, etc. within the base parameters of
 DD> raw exhaust in - clean exhaust out. Much like humans and their design
 DD> detail variants within the parameters of food in - excrement out.

Like humans, some fuel ingredients probably pass out undigested.
 
 GJ> Probably the value of the platinum is much the same in all converters.

 DD> I think that would depend on the physical size of the converter and
 DD> its capacity for the platinum coated pellets. Some of the road going
 DD> diesel semi-tractors have actual platinum sponge in their catalytic
 DD> converters instead
 DD> of the plated pellets. Replacements cost upwards of U$5K.

I can understand that.  Large diesels with slow-responding turbos
would puff more particulate matter into the converter.
 
 GJ> tested for converter efficiency, and they are not replaced unless
 GJ> damaged.  As they run at a high temperature there have been cases of
 GJ> them starting bush-fires, igniting dry grass when driving across
 GJ> paddocks.

 DD> I find that a stretch. Even a pace similar to a brisk walk there would
 DD> be some cooling due to air flow and a lack of time-in-contact with the
 DD> dry grass. Perhaps when the vehicle stopped to allow someone out to
 DD> lower the bars on a gate, or something similar. I seriously doubt grass
 DD> fires started by a moving vehicle not spewing active flame. Even in
 DD> your current drought conditions.  
 DD> And certainly not if the designed heat shield(s) were intact.

The coroner's finding of the cause of last year's fatal fires on Eyre
Peninsular was that a farm vehicle which was frequently driven in
grassy areas collected dry grass which packed into the space between
the converter and the heat shield.  That insulated the converter,
which consequently became hot enough to ignite the dry grass, which
then dropped, burning, into the paddock on a day of extreme bushfire
conditions.  I think 4 people died.  That was proven, and there have
been other cases where the same mechanism has been considered likely.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MAYONNAISE - MAIONESA
 Categories: Sauces, Sides, Spanish, Catalan, Euro-w
      Yield: 400 Ml
 
      1 ts Salt
      2    Egg yolks; OR
      1    ; egg yolk and
      1    ; whole egg
      1 ts Lemon juice
      1 ts Vinegar- white; quality one
    1/4 ts Pepper- white; ground fresh
    300 ml EVOO- mild; OR, 4 lighter
    180 ml ; olive oil
    125 ml ; salad oil
 
  The French sometimes claim that mayonnaise, that most ubiquitous of
  condiments, was invented in - or at least named for - the city of
  Mayenne, northwest of Le Mans, in Normandy  Catalans know better.
  Mayonnaise, they are certain, was Invented on the island of Minorca,
  and named after the island's capital, Mao [Mahon in Castilian]. And
  why not? It is, after all, just allioli with eggs - minus the garlic.
  
  There are many stories about its discovery, of course. One holds that,
  after he had expelled the English from the island in 1756, Marechal
  Richelieu [grand nephew of the notorious cardinal] was out walking in
  the Minorcan countryside one day and suddenly grew hungry. Stopping
  at the nearest shack, he asked a local peasant woman to make him
  something to eat. Realising that he must be an important person, she
  improvised a sauce for him out of a few precious eggs she had been
  hoarding. He loved it and honoured it with the name of the nearest
  city.
  
  According to another story, King Carlos III of Spain stopped in Mao
  on his way from Barcelona to Naples in 1760, and was feted by the
  local governor. [A proverb: "Si vals tenir malts amics, fes malts
  convits", ie., "If you want to have lots of friends, give lots of
  parties".] The centrepiece of the royal banquet was a magnificent
  llagasta [spiny lobster], a crustacean for which Minorca is
  particularly famous, simply grilled. But the king took one look at
  the beast and decided he wasn't hungry. The governor sent to the
  kitchen and ordered his chef to create a sauce, in an instant, that
  would make the llagasta more appetising. He whipped up some you
  know-what - which the king of course loved, and later introduced to
  his court in Madrid.
  
  A much more likely explanation of the invention of mayonnaise,
  however, is simply that some French chef or other on the island [the
  French held Minorca, it should be noted, for roughly twenty-five
  years off and on] decided to soften the pungency of allioli by
  leaving out its strongest ingredient. [Josep Pla again: "Allioli is
  to mayonnaise as a lion is to a house cat".]
  
  To make 375-500ml
  
  Following the procedure described above for ALLIOLI AMB OUS, either
  by hand or in a food processor, mix all ingredients except the olive
  oil together, then add olive oil slowly as for allioli - again
  substituting 1 egg yolk and 1 whole egg for 2 egg yolks if you use
  the food processor.
  
  Note: Fresh home-made mayonnaise goes superbly well with cold grilled
  lobster or chicken as well as fulfilling the more usual functions.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 
May the 4th be with you!
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)