RE: [Cal_Boats] Bottom Growth (Tom)
Hi Tom: I just went back to my GOBR menu for '05 (I think that was the year) and it looks like we were having 'Chicken' Chile after the Sunday race (I think that was the year that Saturday was a washout due to gale warnings). Who knows what those succulent little pieces of protein were (cook's secret)....I like to save money anywhere I can and what my crew doesn't know won't hurt them or is that what doesn't kill my crew makes them stronger?.
Les Hester
3-29#1005
Bay Breeze
Swan Creek, Md.
From: "Downing, Thomas" <Th… [at] ipc.com>
Does that mean that those delights you served us one GOBR
are really made from what's on the bottom of Chicken Little?
td
From: Ca… [at] yahoogroups.com [mailto:Ca… [at] yahoogroups.com]On Behalf Of ld… [at] comcast.net
Sent: Friday, March 14, 2008 11:00 AM
To: Ca… [at] yahoogroups.com
Subject: Re: [Cal_Boats] Bottom Growth (was Freezing Spirits - compass - rebuilds) (Charlie)
Hi Charlie: Actually have a concentration in marine sciences to boot. I would guess there are lots of bryozoans (those long plant looking things that always end up around the prop shaft on the inboards), lots of algae, a few barnacles, and whaterver special flora and fauna gets generated in Spa Creek. This stuff is always influenced by local runoff. I think that if you enclosed Chicken Little in one of those swimming pool liners and dumped a couple of cases of MGD in the water, you'd pick up a quarter knot.
Les Hester (product development manager for a regional snack food company)
3-29 #1005
Bay Breeze
Swan Creek, Md.
From: "Husar, Charlie [USA]" <hu… [at] bah.com>
Les, I did not know about your biology degree. Can you come over and tell me what it is that is growing on the bottom of my boat?
Cheers
Charlie
From: Ca… [at] yahoogroups.com [mailto:Ca… [at] yahoogroups.com] On Behalf Of ld… [at] comcast.net
Sent: Thursday, March 13, 2008 4:20 PM
To: Ca… [at] yahoogroups.com
Subject: Re: [Cal_Boats] Freezing Spirits - compass - rebuilds
Hi Chris: I think that you got it right about the fluid being under pressure and therefore holding the gas phase in solution, as well as the fact that the solubility constant (Ksp) for most gasses increases as the water temperature decreases (Charle Law or Boyles Law???)...However, I don't think you have it right on the boiling water....When the water gets to 212 degrees it changes phase from a liquid to a gas and the bubbles are steam not oxygen.
This is more science than I have thought about since I got my biology degree in 197........8.
Les Hester
Bay Breeze
3-29#1005
Swan Creek, Md.
From: Chris Campbell <cl… [at] charterinternet.com>
Wilkie wrote:
So Odorless Mineral Spirits is the bomb for sure, but an additional tip is
to keep the can in your freezer for 24 hours before you fill the compass and
replace all of the thinner instead of just topping it off. Then-- when you
discover that no matter how hard you try with your little syringe you just
can't fill it enough to avoid that last little bubble -- it's no problem.
As the freezing cold mineral spirits warm up, it assimilates the oxygen in
the bubble and it will disappear forever.
You guys keep challenging my very tenuous grasp of chemistry and physics here, but it's my understanding that water, at least, holds more dissolved oxygen when cold than when hot (what happens when you heat water in a pan?--the oxygen comes out of solution and forms bubbles--same with the bottle of pop or beer as it warms up).
I wonder if what's really going on is that the dissolved gas is under higher pressure because the fluid is under higher pressure as it warms up and expands. Higher pressure means it has less tendency to come out of solution. Again, look at what happens when you pop the cap on pop or beer containers--you get a puff of gas, pressure drops, bubbles form.
Chris Campbell
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