From EcoGeek: " ... researchers at the Rensselaer Polytechnic Institute have discovered that by coating the inside of a pot with a microscopic layer of copper nanotubes—which under appropriate magnification make the surface of the cooking vessel look hairy—they can increase the efficiency of energy transfer from the pot to the water it holds by an order of magnitude."
EcoGeek: goes on to say: "What does this mean in reality? Well, most of us define when the watched pot has boiled by that roiling appearance as bubbles are nucleated and rise to the surface, rather than by the temperature of the water. The copper "microfur" results in a 30-fold increase in the number of bubbles created as the water reaches 100 C. Not only does the water get hot faster, but we’re also more likely to start actually cooking with it sooner. And who in her right mind doesn’t want a greener version of pasta e fagioli?"
Yay - RPI (my alma mater) making more "green" news:
Fuel Cells
Posts
No comments:
Post a Comment