- #1
Mk
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If I stir cream into my coffee, what prevents me from stirring counter-clockwise, and the cream seperating again?
If I have a pool of water, make a wave, then put opposite wave on it, the pool will be tranquil again.Tide said:There are several more or less sophisticated answers one can give to such a question but basically it's the same reason why you cannot ungrate cheese by reversing the motion of your hand on the grater.
Danger said:I saw a right freaky demonstration a few decades ago. There were two very specific chemical combinations that did separate when the stirring motion was reversed. I have no idea where I saw it, or what the compounds were. At the time, I thought that it was a serious experiment, but I suppose that someone might have been reversing the film. Anyone out there familiar with it?
Mk said:If I have a pool of water, make a wave, then put opposite wave on it, the pool will be tranquil again.
I believe that the demo you are referring uses glycerin to fill the region between a pair of concentric cylinders. A streak of dye is injected into the glycerin then the interior cylinder is slowly rotated, apparently mixing the dye into the glycerin. Reversing the motion of the inner cylinder "unmixed" the dye. It returns nearly perfectly to its original steak like condition.Danger said:I saw a right freaky demonstration a few decades ago. There were two very specific chemical combinations that did separate when the stirring motion was reversed. I have no idea where I saw it, or what the compounds were. At the time, I thought that it was a serious experiment, but I suppose that someone might have been reversing the film. Anyone out there familiar with it?
I saw it on television, then they explained how it realted to quantum mechanics. How?Integral said:This is actually a demo of laminar flow of a fluid, the dye is not really mixed, just stretched out. Over time the dye will diffuse into the glycerin, truly mixing it.
There is no definitive scientific answer to this question. The direction in which you stir cream into coffee does not significantly affect the taste or quality of the coffee. It is ultimately a matter of personal preference.
No, stirring cream in either direction does not affect the temperature of the coffee. The heat transfer process is not affected by the direction of stirring.
Stirring cream in a specific direction does not have a significant effect on the amount of foam or froth in the coffee. The amount of foam or froth is mostly determined by the type of cream and the way it is poured into the coffee.
There are no specific cultural or traditional preferences for stirring cream into coffee. In some cultures, it is customary to stir in a specific direction, but this is not based on scientific principles.
There is no scientific evidence to suggest that stirring cream in a specific direction affects the overall taste of the coffee. The taste of coffee is determined by various factors such as the type of beans, brewing method, and the quality of the cream used.