The Physics of Tea
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Third question: might the shape of a tea bag have an influence on what we observe?
If we take a pyramid tea bag, for example, does the behavior change? I will perform some of these experiments while making my cup of teas and report back to you :. Now, the threads stay wound up because they fit well and they have a knack of being permanently deformed if held in the same orientation for too long for example, if you loop a thread and press it for a while, the loop stays. Wetting them undoes this permanent deformation.
How Your Cup of Tea Explains the Universe
When you dip it in tea, however, the liquid is absorbed by the threads, and they expand. There is no longer enough room for them to stay tightly wound. Besides this, they lose the permanent deformation, so they have the motive and the means to unwind -- which is what happens. I think the above is partially right, but not completely.
After stumbling on this while prepping a cup of tea, I did some experimenting and found that this happens repeatedly with the same bag being dipped repeatedly. The thing that first caught my attention was when I dipped the bag back in the tea after having removed it the first time, the bag which had come to rotational rest in the air rotated in the opposite direction when dipped back in the tea, almost the exact amount of full rotations. My conclusion is that the increased weight of the wet tea bag causes the fibres to unwind as mentioned above not the wetness of the string however and when the bag is floated again in the water, releasing the string from the weight pulling down on it, the string rotates back to it's natural state of rest.
Dutch scientists devised a model to predict flow rate when dribbling will occur.
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Home Questions Tags Users Unanswered. Physics of every-day life: rotating bag of tea Ask Question. Asked 6 years, 4 months ago.
Is it true that you can't make a decent cup of tea up a mountain?
Active 2 years, 9 months ago. Viewed 1k times. Manishearth Funzies Funzies 1, 9 9 silver badges 32 32 bronze badges. This is easy to check! The teabag is dangled by a string.
Is it true that you can't make a decent cup of tea up a mountain? | ifdoldana.tk
Remember that the string is made of wound up threads: Now, the threads stay wound up because they fit well and they have a knack of being permanently deformed if held in the same orientation for too long for example, if you loop a thread and press it for a while, the loop stays. Manishearth Manishearth Bianchi found a mentor in fellow Havana physicist Ernesto Altshuler, who helped him conduct a few experiments, although they never published their conclusions. But Altshuler continued to be intrigued by the question of what might be going on, and last year joined forces with Rutgers University physicist Troy Shinbrot to replicate those earlier experiments.
The set-up involved two tanks of water, set side by side, with one positioned higher than the other.
The tanks were connected by a channel, through which water could flow from the upper to the lower tank. Then they sprinkled mate tea leaves and chalk particles onto the surface of the water in the bottom tank. Sure enough, leaves and particles soon found their way into the water in the upper tank:.
The primary culprit is the Marangoni Effect , discovered in by James Thomson, a physicist with quite the family pedigree—his brother was Lord Kelvin. Wine is mostly alcohol and water, and alcohol has a lower surface tension than water. So water will tend to flow away from any pockets with higher alcohol concentration, because of those slight differences in surface tension.
Then there is capillary action, in which surface tension pulls a liquid up a narrow channel or the wall of a container, like a wine glass until its mass becomes heavy enough so that it falls back down. Plants rely on capillary action to transport water and nutrients from stems to leaves. In the case of wine or other adult beverages with high alcohol content, like bourbon, as seen below , the liquid sloshes against the side of the glass and starts to climb up, thanks to capillary action, forming a film.