I thought I had posted the picture below some time in winter already, but when I recently searched for it, I couldn’t find it. So either I didn’t post it, or I didn’t post any sensible search terms with it, in any case: It’s useless. So here we go again. Below you see two tea […]
Showing double-diffusive mixing in tank experiments is a pain if you try to do it the proper way with carefully measured temperatures and salinities. It is, however, super simple, if you go for the quick and dirty route: Cream in tea! Even easier than the “forget the salt, just add food dye” salt fingering experiment […]
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 […]
