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eftychia: Me in kilt and poofy shirt, facing away, playing acoustic guitar behind head (Default)
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posted by [personal profile] eftychia at 08:05pm on 2004-12-20

Experiments suggest that the latent heat of fusion of butter has less significance to the final[*] temperature of the baked potato than the specific heat of sour cream does.

Experiments comparing the latent heat of fusion of butter to the latent heat of fusion of margarine will be conducted at some other time.

[*] Okay, the penultimate temperature of the baked potato, since the final temperature -- the temperature at the time it ceases to be identifiable as potato -- is 98.6F

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There are 2 comments on this entry. (Reply.)
 

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posted by [identity profile] aliza250.livejournal.com at 10:58pm on 2004-12-22
I modestly suggest that you have not normalized for dfferent quantities of the two substances.
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posted by [identity profile] dglenn.livejournal.com at 02:55am on 2004-12-24
Normalized? I'm deliberately comparing unlike quantities, because in practice they're usually used in unlike quantities -- I suspect (but have not verified) that the latent heat of fusion of butter is greater than the specific heat of sour cream, but their influence on the temperature of the potato is based on their amounts as well as those values.

Admittedly there's a flaw in that I'm not using an ANSI- or ISO-standard for how much butter or sour cream should be present on a baked potato when it is served. But hey, that's an excuse for more such experiments ...
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