How much salt is there in sea water? What concentration do you need before crystals start forming? What will those crystals look like? I am sure those are the kind of questions that keep you awake at night! Of course this can easily assessed experimentally. On a visit to the University of Bergen’s Centre for […]
Ending hot-beverages-week in style. So now we know how to cool down your tea by blowing on it and how to cool it down quickly (or not) by adding milk. So what if you wanted your hot chocolate to stay warm for as long as possible? Yes! You should add marshmallows to prevent heat transfer both by […]
More physics applications connected to tea. After the frustrations of taking pictures of steam in my last post, I decided that I could use the very same cute mug to show other stuff, too. I know it has been done over and over again, but we have new students every year, don’t we, so someone […]
Why would it be interesting to talk about this in a science class? As a kid I used to wonder why blowing on a hot soup or beverage should be a good idea. Wouldn’t my breath be warmer than room temperature, and hence shouldn’t the soup get warmer instead of colder? Then I didn’t think […]
