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- Path: sparky!uunet!bcstec!bcsaic!gwe3409
- From: gwe3409@bcsaic.boeing.com (Gerald Edgar)
- Newsgroups: sci.physics
- Subject: Re: Cappucino Noise
- Message-ID: <89200@bcsaic.boeing.com>
- Date: 17 Dec 92 15:47:42 GMT
- References: <1415@kepler1.rentec.com>
- Organization: Boeing Computer Services, Seattle
- Lines: 19
-
- I have an uninformed opinion about the moise of steam in water:
- as steam is realsed into water the steam cools and condences
- into water. For cold milk the steam bubles collapse quickly
- and make the higher pitched noise. as the milk heats, the
- steam cools less quickly and the noise spectrum shifts to
- a lower frequency since the bubbles collapse more slowly.
- When the milk reaches boiling point the steam bubles do not
- collapse at all and you only get the sound of bubbles
- collapsing when they reach the surface of the milk.
-
- This is my theory and has no basis other than my opinion
- and it seems to fit my observation and assumptions:
- mainly that the speed at which steam bubbles collapse
- is inversely proportional to tempurature of the milk,
- and that as the bubbles collapse they make a shock wave.
-
- Gerald Edgar
- gwe3409@bcsaic.boeing.com
- "Whose opinion? not my companies-- only my own"
-