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 ...
(no subject)
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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 ...