critical temperature

anonymous asked:

Who's the better cook- Reiji or Ruki? Also list of best to worst cook

Oooo that’s a hard one~ They’re obviously both very talented chefs. The only difference is that Reiji needs a recipe in front of him. He sees cooking as a science- exact measurements and temperatures are critical or something can go horribly wrong. Ruki, on the other hand, is completely indifferent and sometimes prefers to cook without a plan in order to improvise. His dishes almost always turn out delicious, planned or not, which is why everyone agrees that he’s better (not that they’d ever say it out loud with reiji in the room).

Best to worst cook:
Ruki (discussed above)
Reiji (discussed above)
Yuma (Ruki’s taught him a thing or two)
Laito (Not so good with full on meals but is fairly good at baking and making deserts)
Subaru (decent cook but gets frustrated too easily)
Ayato (His culinary grasp is literally instant noodles and pb&j sandwiches. If he tries to actually cook something it ends up looking like stoner food)
Kou (acts like he knows everything about cooking but is actually clueless)
Azusa (Gets preoccupied with the knives and forgets whatever’s cooking on the stove or in the oven)
Kanato (wants to learn how but gets too impatient, has not yet grasped the concept of cakes taking time to bake)
Shu (Can barely boil an egg, will fall asleep if something takes more than five minutes to make)


  • Power companies try to save the amount of copper needed for power lines by using thinner wires, which makes R quite high.

To minimize P dissipated by the wires, they minimize I by maximizing V. This is why power lines transfer electricity at high voltage.

  • Current is the rate of charge flow through the cross-section of a conductor (wire).

Traditionally, the direction of current is taken as the flow of positive charges.

The unit for current is Coulombs per second, C/s.

  • Resistors

All resistors in series share the same current.

Vseries = V1 + V2 + V3

Voltage drop among resistors in series is split according to the resistance - greater resistance, greater voltage drop (V = IR).

Vparallel = V1 = V2 = V3

All resistors in parallel share the same voltage.

Iparallel = I1 + I2 + I3

Current among resistors in parallel is split according to the resistance - greater resistance, less current (I = V/R).

  • Resistivity (ρ = RA/L)

Resistivity is the inverse of conductivity.

Greater resistivity, greater resistance of the material.

Rearranging the above equation to get R = ρL/A. To make a wire of low resistance, select a material that has low resistivity, keep the wire short, and keep the diameter of the wire large.

Extension cords are made really thick to keep the resistance down, so it doesn’t heat up and cause a fire.

  • Conductivity theory
  • Conductivity is affected by electrolyte concentration:

    No electrolyte, no ionization, no conductivity.

    Optimal concentration of electrolyte, greatest conductivity due to greatest mobility of ions.

    Too much electrolyte, ions are too crowded, less ion mobility, less conductivity.

  • Conductivity is affected by temperature:

    In Metals, Conductivity Decreases as Temperature Increases.In Semiconductors, Conductivity Increases as Temperature Increases.At extremely low temperatures (below a certain critical temperature typically a few degrees above absolute zero), some materials have superconductivity - virtually no resistance to current flow, a current will loop almost forever under such conditions.

  • Conductivity (σ) is the inverse of resistivity (ρ).

Place a capacitor inside a solution, the solution will conduct a current between the plates of the capacitor, thus you can measure the conductivity of a solution using a capacitor.

Chad Robertson's 5 essential tips for baking bread
  1. Temperature of the environment: This dictates what yeast and bacteria will come into play, and what processes will take place. Naturally leavened, long-fermented bread is a microcosm and ambient temperature is critical in dictating the next steps of fermentation.
  2. Specific stages of smell and aroma: Dough undergoes a series of states during the fermentation process where different yeasts and bacteria inhabit it. Becoming intimately connected with the processes and well versed in the specific stages of smell and aroma are central to becoming an intuitive baker.
  3. Patience: Bread baking is not an immediate process. There are many steps involved and many nuances at play. As the baker, you are constantly adjusting in response to these variables based on your knowledge of the medium — and your patience.
  4. Working with the nature of the dough: Like I started to mention above, dough is continually shaped by its environment — a range of uncharted variables. Since there are so many ways little conditions can affect the final loaf, you’re constantly making slight adjustments. Baking bread is not about controlling the process; it’s about guiding the fermentation. You are there to act as a catalyst for what the dough naturally wants to do.
  5. Depth of flavor and texture: My bread has a deep, crackly crust and a soft, moist crumb. For me, it’s a balance between these textures. Using high hydration, naturally leavened dough and initially baking at a high heat then lowering the temperature imbues each boule with sufficient oven spring and layers of caramelization.

Awesome happens when all magnetic fields are expelled from the object.

Quantum Levitation (by ASTCvideos)

Cold Meme

(Short time skip in the thread, for the sake of the sick!meme) After Balthazar was tended to, he was returned to the recovery suite and passed out. But within hours, his temperature began to rise, and it became very soon clear that this wasn’t a good thing. He had a horrible fever and there were nurses around the clock to try and keep him from reaching critical temperature. He was sick. Cinna stayed by him, having promised not to leave, and would lay a cool wet cloth on his head to soothe him.


Balthazar woke feeling extremely hot and nauseous, mixed in with a horrendous migraine. It felt like the sky was falling and taking the sun with it to fall on him. Ridiculous but it was the analogy for his current state of mind. He groggily moaned and his eyes fluttered open, coughing, he turned to his side and saw Cinna by his side.

“You are here…” He murmured.

antiquityashley  asked:

Hi Kat! What on earth is a super critical fluid? I could Google it but I'd honestly rather ask you because you are cooler than Google.

So a supercritical fluid is neither a liquid nor a gas but kinda both? Theres a point called a critical point, which is like the end of the dividing line between liquid and gas on a pressure/temperature graph and its where things start to get a bit weird. 

If you take something like water, by an large its considered incompressible; thats the basis for how hydraulics work after all. That being said any liquid will have a pressure - the critical pressure - where the molecules will start getting closer and the density start changing. 

The critical temperature is the temperature above which a gas will never condense, regardless of how much pressure you apply to it. So like, you know how your deodorant-can is pressurised to keep it liquid? If you heat it up it’ll explode because you’ve surpassed the critical temperature and its turning from liquid to gaseous, pressure-be-damned.

A supercritical fluid is a substance that exceeds both the critical temperature and the critical pressure, and it behaves really weirdly. Its kinda got the properties of both a liquid *and* a gas, like both diffusing through and dissolving solids.