An egg on the top of the world

How long does it take to boil an egg on Mt Everest?

Suppose we're on top of Mt. Everest. A 50 mph (80 km/h) gale blasts the mountaintop this fine June day. We've pitched a tent, got the stove going and put a pot of water on to boil. Gradually the tent warms above freezing. Finally, the water's boiling, and I drop an egg in. How long does it take for it to boil? About 20 minutes for a soft-boiled egg.

How did I arrive at the answer? First, I looked up the temperature at which water boils at Mt. Everest's altitude: 29,035 feet (8850 m). At that altitude, water boils at 156° F (69° C). The Mt. Everest boiling water is much cooler than boiling water at sea level (212° F, 100° C) because the mountaintop air pressure is only about a third of that at sea level.

By the way, if you don't have tables handy, a good rule of thumb is that the temperature of boiling water decreases by 3.33° C for each kilometer of altitude. Or, in English units: 1.83° F for each 1000 feet of altitude. Knowing this, "people who live in Denver or who backpack in mountains now have an easy way for determining the boiling point at their elevation," says meteorologist Craig Bohren, author of What Light through Yonder Window Breaks?
Furthermore, I assumed that the initial temperature of the egg is as cold as if I had removed it from a refrigerator: 4° C. Then, I turned to Google to find the soft-boil temperature. According to the FDA code, an egg is safe for immediate consumption if I raise the egg's temperature to about 63° C for 15 seconds. This was reassuring since the temperature (69° C) at which water boils on top of Mt. Everest is greater than the necessary cooking temperature (63° C). Therefore, I can actually soft boil the egg.

Now, how long must I cook it? Bohren came up with 24 minutes, based on chemical-reaction speeds. The rate of chemical reactions doubles with every increase in temperature of 10° C — another useful rule of thumb. Boiling an egg involves chemical reactions as the egg protein cooks.

Thus, for every drop in temperature of 10° C, the speed halves and the time it takes doubles. The boiling temperature (69° C) on Mt. Everest is about 30° C lower than at sea level (100° C). Therefore, the time doubles (for the first 10° C), doubles again (four times, for the second 10° C) and doubles again (eight times, for the last 10° increment). Thus the time for boiling increases by a factor of eight.

A soft-boiled egg takes about 3 minutes to cook at sea level. Thus, Bohren predicts the soft-boiled egg will take about 24 minutes on top of Mt. Everest.

Finally, I estimated 17 minutes based on a heat-transfer formula derived by physicist Charles D.H. Williams of Exeter University in England.

But is either estimate right? Like any good scientist, I checked the predictions with an experiment. First pressing a helper into service, I gathered my apparatus: a pot for boiling water, a candy thermometer, a plastic stirring spoon, ice cubes and a couple of 57-g eggs.

We cooled the initially boiling water (93° C temperature, at my altitude) to the temperature at which water boils on Mt. Everest (69° C), put the egg in the hot water, maintained the 69° C temperature for 17 minutes and stirred the water continually to simulate the mixing associated with boiling.

When the timer dinged, we removed the egg from the hot water, and plunged it into ice water to stop the egg cooking. Then we sampled the egg. Good, but the white part of the egg was a tad runny. We repeated the experiment on a second egg, increasing the time to 20 minutes. The results: a perfect soft-boiled egg.

Both Bohren's and William's predictions are consistent with our experiment. (Wonder Quest)

JOVOs Cientistas e Investigadores

Até 15 de Abril de 2009. Mais informações aqui.

Standing an egg on end on the Spring Equinox

Standing an egg on end on the Spring Equinox - Going back to the origins... Happy equinox!!!

Mr. Eggman's cooking eggxperiment

“Boiling an egg isn’t rocket science …”

1: Measure food source size and weight. Measure food source shell thickness to one one thousanths of a micron tolerance.
2: Precisely measure pre purified and pre heated liquid medium into container of known cubic capacity.
3: Re test current heat of liquid medium and calculate the required heat to be applied over set time.
4: Precisely position container on heating device to within one nanometer of previously used co-ordinates.
5: Apply heat...constantly monitoring heat source for any variances to within one millijule and, at precisely the same instant, start atomic timing device.
6: Vary heat source using data collected from numerous sensors mounted in container at varying heights to allow for differences of density in liquid medium and plotted movement of food source.
7: At the exact assigned time for boiling medium to boil the food source to the required consistency heat is turned off.
8: Instantaneously the container is removed from the heat source to a cooling station to prevent further boiling. A purified cooling medium is applied to the container in an accurately metered dosage.

9: The food source is removed from the container and placed in a suitable receptacle.

Source: goodstuff4u.multiply.com

Un Œuf Électrique !

L'œuf électrique est l'ancêtre de l'électronique.

Vers 1928, dans une ampoule de verre où l'on faisait un vide partiel d’air, on a réalisé des décharges électriques. On a ainsi découvert que le courant électrique était dû à des particules (protons ou électrons).
Cet œuf électrique a généré après quelques mutations : le tube à rayons X, les lampes radio, les tubes cathodiques de la TV, les magnétrons du four à micro-ondes etc...
Pour ceux qui s'y connaissent un peu, c'est ici.

Galáctico!

Chamam-lhe Ring Galaxy (AM 0644-741) e a imagem foi capturada pelo telescópio Hubble mas, cá para mim, devia chamar-se Egg Galaxy.

Water Egg

Discoveries made by scientist Viktor Schauberger demonstrated the benefits of storing liquids in opaque egg shaped containers. When containers have no corners and crevices there is no stagnation and disease causing bacteria are much less likely to breed. Constant convection and spiralling movement keep liquids fresh, cool and healthy. Stored liquid should not be exposed to sunlight. The Ancients knew of these principles and used amphorae and egg-shaped urns as storage vessels made from natural materials. In today‘s industrial world, practicality dictates the mass production and use of cylindrical and rectangular plastic containers.
This beautiful egg is a remarkable exception

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Incubated eggs

Testing incubated eggs for embryo development

Sometimes it is necessary to test the incubated eggs for fertility. If large numbers of infertile eggs are incubated, they can be found and discarded, and the extra space used for additional eggs. This test will not injure the young embryos and is reliable for eliminating eggs that will not hatch.

Make a tester or candler by placing a light bulb and fixture inside a cardboard box. Cut a small, round hole in the top or side of the box, and let a narrow beam of light escape from the box. You can see the internal features of the egg by placing it against the hole. A darkened room makes testing easier.

The eggs are normally tested after 4 to 7 days of incubation. Eggs with white shells are easier to test and can be tested earlier than dark shelled eggs. Two classes of eggs can be removed on the basis of this early test, "infertiles" and "dead germs." "Infertile" refers to an unfertilized egg or an egg that started developing but died before growth could be detected. "Dead germs" refers to embryos that died after growing large enough to be seen when candled.

An "infertile" appears as a clear egg except for a slight shadow cast by the yolk. A live embryo is spider-like in appearance, with the embryo representing a spider's body and the large blood vessels spreading out much like a spider's legs. A "dead germ" can be distinguished by the presence of a blood ring around the embryo. This is caused by the movement of blood away from the embryo after death.
If you are not sure whether the embryo is alive, place the egg back in the incubator and retest later. A second test can be made after 14 to 16 days of incubation. If the embryo is living, only one or two small light spaces filled with blood vessels can be seen, and the chick may be observed moving.

Mississipi State University Extensive Service

Ovos de dinossáurio

Dinosaur eggs have been known for thousands of years, although at first they were not recognised as 'dinosaur eggs' and were used for jewellery and shaping ornaments. Many eggshells were found in late Palaeolithic or early Neolithic sites in Mongolia.

The first real discovery of dinosaur eggshell was in 1859 from southern France, by Jean Jacques Pouech. The French eggs were thought to belong to giant birds at first, because of their large size. More complete eggs were found in 1869 by Matheron. He thought these eggs belonged to a giant crocodile. In 1877 Paul Gervais (1816-79) published the first detailed study of the eggs, and suggested that they could belong to a dinosaur. They are now known to have been laid by the sauropod dinosaur Hypselosaurus.

In 1923 the Central Asiatic Expeditions of the American Museum of Natural History made significant new discoveries in the Gobi Desert, Mongolia. Roy Chapman Andrews found the first recognised dinosaur nests. The eggs were thought at that time to belong to Protoceratops but are now known to belong to Oviraptor.

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Chicken or the egg

The chicken or the egg causality dilemma is commonly stated as "which came first, the chicken or the egg?"

Chickens hatch from eggs, but eggs are laid by chickens, making it difficult to say which originally gave rise to the other. To ancient philosophers, the question about the first chicken or egg also evoked the questions of how life and the universe in general began.

Cultural references to the chicken and egg intend to point out the futility of identifying the first case of a circular cause and consequence. It could be considered that in this approach lies the most fundamental nature of the question, for a literal answer is somewhat obvious, as opposed to the logical fallacy of the metaphorical view, which sets a metaphysical ground on the dilemma. So, to understand its metaphorical meaning better, it could be reformulated as follows: "Which came first, X that can't come without Y, or Y that can't come without X?"

History of the dilemma

Ancient references to the dilemma are found in the writings of classical philosophers. Their writings indicate that the proposed problem was perplexing to themselves and was commonly discussed by others of their time as well.

Aristotle (384-322 BC) was puzzled by the idea that there could be a first bird or egg and concluded that both the bird and egg must have always existed:

If there has been a first man he must have been born without father or mother – which is repugnant to nature. For there could not have been a first egg to give a beginning to birds, or there should have been a first bird which gave a beginning to eggs; for a bird comes from an egg.

The same he held good for all species, believing, with Plato, that everything before it appeared on earth had first its being in spirit."

Plutarch (46-126 AD) referred to a hen rather than simply a bird. His is Moralia in the books titled "Table Talk" discussed a series of arguments based on questions posed in a symposium. Under the section entitled, "Whether the hen or the egg came first," the discussion is introduced in such a way suggesting that the origin of the dilemma was even older:

...the problem about the egg and the hen, which of them came first, was dragged into our talk, a difficult problem which gives investigators much trouble. And Sulla my comrade said that with a small problem, as with a tool, we were rocking loose a great and heavy one, that of the creation of the world..."

Macrobius (395–423 AD), a Roman philosopher, found the problem to be interesting:

You jest about what you suppose to be a triviality, in asking whether the hen came first from an egg or the egg from a hen, but the point should be regarded as one of importance, one worthy of discussion, and careful discussion at that."

Stephen Hawking and Christopher Langan argue that the egg came before the chicken, though the real importance of the question has faded since Darwin's "On The Origin Of Species" and the accompanying Theory of Evolution, under which the egg must have come first.

More at wiki.

Aquecimento Global II

Mãozinha delicada

The Shadow Dexterous Hand is an advanced robot hand system that reproduces all the movements of the human hand and provides comparable force output and sensitivity. This means it can pick up or handle small to medium sized objects and perform precision tasks, so robots using it can have the versatility of humans.

Aquecimento global - a prova dos ovos

(Cortesia M. e P. Lee)

Esclarecimento

A pergunta que fiz anteriormente estava relacionada com a "saída" do ovo.

Claro que a figura

é bastante mais simples do que a realidade. Digamos que é uma experiência mental, tipo queda dos graves de Galileu.

Talvez esta agora que apresento estimule mais a imaginação. Volto à pergunta:

Como sai o ovo da galinha, na posição (a) ou (b)?

Teorias e sugestões nos comentários, sff?

Exit

Como sai o ovo, na posição (a) ou (b)?

Teorias e sugestões nos comentários, sff?

Can One Man Eat 50 Eggs?

Prémio de investigação científica : Ovolution-id

Trabalhos de investigação sobre ovos : Ovolution-id

Quem foi que falou no ovo voador?

Interesante truco para hacer apuestas a tus amigos...
El truco funciona porque al soplar sobre el huevo y debido a la superfice curva del mismo el aire puede pasar al interior del vaso y la presión lo empuja hacia arriba...

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Como deixar cair um ovo sem o partir

Egg-shaped fullerene