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05 January 2009 @ 09:18 pm
Physics? Biology?  
Why does cold tomato juice feel colder than cold soda? Is it because it's thicker and the "cold content" of a given volume of liquid is greater?
 
 
gh4acws on January 6th, 2009 07:18 am (UTC)
the scientific fun kitchen !
Physics
blowing up:
egg in microwave
beans, potatoes, corn in microwave.

And pressure cooker. ( starting to boil over the moment one releases pressure )

Chemistry:
red cabbage changing color with acidity ( vinegar/juice/wine/bicarbonate of soda )

and then there is fermentation : combining Physics, Chemistry and Biology

I know of cases where after inadvertent experiments the kitchen had to be repainted. ( set froze concentrated orange juice in tight, closed container on upper level of cupboard: forget for a few days: boom: repaint ceiling )


Note to self : need science icon