I still cant understand the thermodynamics of this thing. What is temperature of the water at the bottom? can a goldfish resist at that temperature? So the oil is boiling at 163C what is the temperature of the water then? hmm
here a video for who does not believe. it does work.
3 commenti:
Pretty cool. I'm positive goldfish can't stand anything close to those temperatures. Its pretty clear from the video that there is plenty of oil on top of the water, so you might get heat layering effects, where the hot oil stays at the top and the bottom layers are much cooler. There might also be some cooling mechanism in the oil a bit over the water.
What I don't get it is where the fish get their air from. unless water is pumped out all the time and brought back in aerated outside of the tank, these fish would suffocate. If you would pump air into the tank, we should see bubbles coming up through the water and oil.
In fact now that I think of it, since the tank is so close to a heat source, I would expect it to gain heat all the time, so they must be cycling the water in/out fo the tank at all times to both aerate and cool the water.
It as simple as that , the water temp. at the interface is above the boiling temp. as the continuty of temp. will exist...now as this temp. is above the boiling temp. of water so heat will be absorbed from the oil to boil water and layers of water below the temp. will not expect much heat due to continously formation of vapour film and will be maintained at lower temp....thus gold fish survives.
hitesh
I agree with you both. The temperature it's not a big issue. The heat transfer between oil and water in only by conduction through a film of steam at the interface. The microscopic film works as insulator.
But still there are two things I cant figure out:
- how the oxygen goes there? It does seem that they are not cycling the water inside the tank. I dont see any forced convection in the tank (motion of the interface, and phishes moving against a velocity field).
- the most strinking feature of the fryer is that if you drop water on the boiling oil, the water does not vaporize istanteously -like normally happens- but instead it diffuses through the oil and reach the bottom part with the other water. This could be a mechanism to transport oxygen in the water by agitation of the surface. Why the droplets dont vaporize?
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