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Egg in the bottle hypothesis by Cynthia Salyer - issuu
To make a strong permanent magnet, you must find a material that is both intrinsically magnetic and that is able to stay magnetic when it's by itself. Materials that hide their magnetism when alone do this by allowing their magnetic structure to break up into tiny pieces that all point in different directions. Each of these tiny magnetic pieces is called a magnetic domain, and iron and steel are normally composed of many magnetic domains. A good permanent magnet material is one that is intrinsically magnetic and that resists the formation of randomly oriented magnetic domains. A very effective way to make such permanent magnet materials is to assemble lots of tiny magnetic particles. Each of these particles is shaped in a way that makes one of its ends a north pole and its other end a south pole, and that makes it extremely hard for these two poles to exchange places. The particles are then aligned with one another and bonded together to form a permanent magnet. To make sure that the particles all have their north poles at one end and their south poles at the other end, the finished magnet is exposed to an extremely strong magnetic field—one so strong that it flips any misaligned magnetic particles into alignment with the others. After being magnetized in this manner, the permanent magnet is very hard to demagnetize, which is just what you want in a permanent magnet.
Including deformable lead spheres in the mixture will further plug the upward flow. The lead will deform under the weight of metal overhead and will fill voids and narrow channels. Another refinement of this dense-fill concept would be to drop bead chains down the well hole. The first large ball in such a chain would be a "tug boat" that is capable of descending against the upward flow all by itself. It would be followed by progressively smaller balls that need to draft (travel in the wake of) the balls ahead of them in order to descend into the well. Held together by steel or Kevlar cord, those bead chains would accumulate at the bottom of the well and impede the flow more effectively than individual large balls. Especially streamlined (non-spherical) objects such as steel javelins, darts, rods, and rebar could also be dropped into the well at the start of the filling process. In fact, sturdy sacks filled with junk steel objectsnuts and boltsmight even work. Anything that descends into the well hole is good and smaller particles are better. The point is not to form a seal, since the enormous pressure that will develop beneath any seal will blow it upward. The point is always to form narrow channels through which the oil and gas will struggle to flow.
Egg in a bottle experiment hypothesis by Helen Jones - …
The lift experienced by a plane's wing depends on its shape and on its tilt or "angle of attack" into the wind. In general, wings are airfoils—curved shapes that are designed to obtain significant lift forces while experiencing minimal drag forces. Most airplane wings are more highly curved on their tops than on their bottoms and obtain upward lift forces as a result. These lift forces occur because the stable airflow that forms around such a wing involves faster-moving and thus lower-pressure air above the wing than beneath it. However, some airplane wings are symmetric—they have equal curvatures on top and on bottom. These symmetric wings compensate for their symmetry by attacking the air at an angle. When they are tipped so that their leading edges are higher than their trailing edges, these wings also experience upward lift forces. The air again flows more rapidly over than under the wings and the pressure is lower above the wings than beneath them. Even an inverted non-symmetric wing can adjust its angle of attack to obtain an upward lift force, which is how a plane can fly upside down.
Nucleation usually occurs at hot spots during stovetop cooking or at defects in the surfaces of cooking vessels. Glass containers have few or no such defects. When you cook water in a smooth glass container, using a microwave oven, it is quite possible that there will be no nucleation on the walls of the container and the water will superheat. This situation becomes even worse if the top surface of the water is "sealed" by a thin layer of oil or fat so that evaporation can't occur, either. Superheated water is extremely dangerous and people have been severely injured by such water. All it takes is some trigger to create the first bubble-a fork or spoon opening up the inner surface of the water or striking the bottom of the container-and an explosion follows. I recently filmed such explosions in my own microwave ( (749KB), (5.5MB)), or (16.2MB)). As you'll hear in my flustered remarks after "Experiment 13," I was a bit shaken up by the ferocity of the explosion I had triggered, despite every expectation that it would occur. After that surprise, you'll notice that I became much more concerned about yanking my hand out of the oven before the fork reached the water. I recommend against trying this dangerous experiment, but if you must, be extremely careful and don't superheat more than a few ounces of water. You can easily get burned or worse.
Egg in a bottle science experiment hypothesis - …
To stop, the egg must transfer all of its downward momentum into something else, such as the earth. It can transfer its momentum into the earth by exerting a force on the ground for a certain amount of time. A transfer of momentum, known as an impulse, is the product of a force times a time. To get rid of its momentum, the egg can exert a large force on the ground for a short time or a small force for a long time, or anything in between. If you let it hit the pavement unprotected, the egg will employ a large force for a short time and that will be bad for the egg. After all, the pavement will push back on the egg with an equally strong but oppositely directed force and punch a hole in the egg.
The explanation is both simple and interesting: the rate at which water molecules leave the cloths doesn't depend on whether the window is open or closed, but the rate at which water molecules return to the cloths certainly does. That return rate depends on the air's moisture content and can range from zero in dry air to extremely fast in damp air. Air's moisture content is usually characterized by its relative humidity, with 100% relative humidity meaning that air's water molecules land on surfaces exactly as fast as water molecules in liquid water leave its surface. When you expose a glass of water to air at 100% relative humidity, the glass will neither lose nor gain water molecules because the rates at which water molecules leave the water and land on the water are equal. Below 100% relative humidity, the glass will gradually empty due to evaporation because leaving will outpace landing. Above 100% relative humidity, the glass will gradually fill due to condensation because landing will outpace leaving.
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Egg in a Bottle Demonstration - ThoughtCo
I couldnt resist, Egg bottle experiment hypothesis That should do the trick. Let the solutions sit at least 15 minutes but no more than 30 minutes. You need your solution to be cool enough to handle, yet if you wait too long.
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