Text 40404, 114 rader
Skriven 2010-07-27 09:08:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: PHYSICOCHEMICAL 351 00726
=================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Our natural resources are quite clean, eg gas, uranium and coal.
 ML> There are those who wouldn't quite describe these as clean.
 ML> In fact, pretty much no energy source is completely clean,
 ML> and even wind turbines have been criticized for whacking
 ML> birds on the noggins (more poultry, I say) and dams have
 ML> their detractors.

OK, what about Hot Rocks?  The drilling to extract power from that
source is going well in the north of SA.
 
 > Can you apply a "wind chill factor" to bring down the perceived
 > temperature to lower than the actual temp?  That would make it a lot
 > more comfortable for you.  Similarly, in the depths of your winter,
 > you could apply a heat index factor to the thermometer temperature to
 > raise it to a much more bearable level.
 CS> In summer, the factor goes up here.  Due to damp so this past week we
 CS> hit 102F actual and 115F heat index 'feels like'.  That was yesterday. 
 GJ> So if it was 102F actual, but a gentle breeze was blowing, wouldn't
 GJ> that give a "cold index" effect to lower the perceived temperature?
 GJ> After all, if it does that to a low temperature, why wouldn't it do
 GJ> the same to a high temperature?

 ML> If the atmospheric temperature is less than the surface
 ML> temperature of the skin, wind takes energy away from the body.

True.

 ML> If it's higher, wind adds energy to the body.

Yes, but...

 ML> In both cases there is an effect from the (negative) heat
 ML> of evaporation, and at some point that becomes less than
 ML> the addition of heat.

Dependent on the relative humidity of the air.

 ML> So up to a certain combination of temperature and wind,
 ML> there's a wind chill; then there is a place (I guess defined
 ML> linearly) where it produces equilibrium, and then beyond that
 ML> point there should be a wind heater.

If the humidity and temperature both become high enough, you die.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Rum Toddy
 Categories: Beverages
      Yield: 12 Servings
 
      1 lb Dark brown sugar
    1/2 lb Butter, salted
      1 t  Nutmeg, ground
      1 t  Cinnamon, ground
      1 t  Cloves, ground
      1 t  White cardamom,
           -ground
           Dark rum, top-quality
           -(a standard "fifth"
           -will serve 12)
 
  MAKING THE BATTER:  Put all batter ingredients (everything but the
  rum) in a food processor and run it until the mixture turns creamy.
  Fold it down once with a rubber spatula to make sure the spices are
  blended in, and run the food processor some more.
  
  Scoop the mixture into a plastic container, and refrigerate.  It will
  keep for many months in the refrigerator, even though it contains
  butter.
  
  MAKING THE DRINKS:  Fill a coffee mug half full of boiling water.  The
  easiest way to do this is to put a mug of hot water in the microwave.
  If you don't have a microwave, then fill the mug with boiling water,
  pour it out, then fill it half full of boiling water.
  
  Add about 2 generous tablespoons of batter.  Stir until the batter
  dissolves in the hot water. I use a small wire whisk for this
  stirring.
  
  Add 2 jiggers (about 3 oz) of the best rum you can afford.  When I
  make this in quantities for parties I like to use Myers Dark Rum.
  
  NOTES:
  
  *  Ultimate hot buttered rum recipe -- I started making hot buttered
  rum from a Trader Vic recipe 15 years ago, and I have gradually
  evolved it by adding more spices, more butter and less rum.
  
  The way you make a hot buttered rum is to add some "batter" to some
  rum, and heat it. I like to keep a made-up batch of the batter in the
  refrigerator in an old margarine tub. For parties I make up a fresh
  batch.
  
  *  One theory of hot-toddy making is that it is impossible to use too
  much batter, and you should keep stirring more in until you are bored
  with stirring.  Another theory of hot-toddy making is that it is
  impossible to use too much rum, and that you should keep stirring in
  more until your friends panic.
  
  : Difficulty:  easy.
  : Time:  5 minutes.
  : Precision:  no need to measure.
  
  : Brian Reid
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)