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Post by OziRiS on Aug 4, 2014 22:13:18 GMT
And finally, does the type of Mellon matter. Will Watermelons react different. And now I'm left wondering why you're the first person to ask that question. In the very last post of a 5 page discussion, nonetheless!
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Post by Cybermortis on Aug 5, 2014 11:18:39 GMT
If we need to know the thermal conductivity of melon rind, why not just get small wedges of different types of melon, remove the pulp and place a small metal tray inside the rind. Then heat the rind from the outside and measure the temperature change in the water. This experiment could be carried out by using a naked flame and using a heat-gun and different temperatures measured. This would allow you to see the ideal conditions and type of heat source that could heat the inside of the melon up without destroying the rind, as well as the best type of melon to use.
This setup would also allow testing of old and new melons to see if there is any significant difference.
Then armed with this information you can start looking at full scale tests, using the best type of melon and the best freshness, along with the best type of heating. It would also give a better idea as to how large (and expensive) you could go with the testing. (If you can use out of date melons then a large scale test becomes practical. If you need fresher melons then you'd have to keep the 'large' scale testing somewhat smaller.)
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Post by OziRiS on Aug 5, 2014 13:35:11 GMT
Sounds reasonable
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Post by silverdragon on Aug 5, 2014 15:46:11 GMT
And finally, does the type of Mellon matter. Will Watermelons react different. And now I'm left wondering why you're the first person to ask that question. In the very last post of a 5 page discussion, nonetheless! I am just voicing what everyone else naturally assumed.... I assume everyone else at some point though they were going to test more than one type of Mellon to see the difference?... You all were thinking that wernt you?...
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Post by OziRiS on Aug 5, 2014 15:49:29 GMT
And now I'm left wondering why you're the first person to ask that question. In the very last post of a 5 page discussion, nonetheless! I am just voicing what everyone else naturally assumed.... I assume everyone else at some point though they were going to test more than one type of Mellon to see the difference?... You all were thinking that wernt you?... When you put it like that... Why, yes! Yes, we were! (Wishing there was a facepalm smiley right now...)
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Post by silverdragon on Aug 5, 2014 15:51:39 GMT
Cyber, why not just get an Oven thermometer, of the type you stick in a Turkey or Beef joint, and poke it though the rind?....
I know the least amount of Melons wasted would be wise, but if we is testing on "Not fit for 'uman consumptives" and recycle whats used to Animal feed when its all finished, I am wondering of carving up a batch of melons is going to be a little time consuming?....
Again, I must stress, I fully expect the remains of the day to be recycled in a thoughtful way..... And whilst that particular viewer isnt looking, can you dump a gallon or two of soft must on Tori's head?.. just for laughs?.... I think its "His turn", if not aim it at Grant.
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Post by Cybermortis on Aug 5, 2014 16:23:26 GMT
It would take all of six seconds for them to cut a melon into four parts - they can use the saws for that.
There are three questions that need to be asked;
What kind of rind/melon will conduct heat best?
What kind of heating is best - heated air or direct flame?
Is there any practical difference between fresh melons and out of date ones for the above results. (This is VERY important because it will dictate how large the large scale testing could be. If there is a significant difference they will have to use fresh melons, and apart from the cost the cast would not be happy at wasting a large amount of food. If there is little difference then they can have a much larger final test.)
Now just to test a single type of melon by sticking a temperature gauge in it would require three in date and three out of date melons. Cutting the melon up into quarters however means that they'd only need one melon for all three tests.
Boiling water would also make for a better visual than watching a needle move (or not).
The pulp removed from the rind could be tested to estimate the amount of water each type of melon contains, and the spare rind itself could be measured to work out thickness and approximate strength. This data could be used to guess as to what type of melon would give the best results.
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Post by mrfatso on Aug 5, 2014 18:25:21 GMT
Or if you are attempting to replicate the OP, you could just identify the variety of melon in the crash from the Footage.
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Post by Cybermortis on Aug 5, 2014 18:40:22 GMT
Or if you are attempting to replicate the OP, you could just identify the variety of melon in the crash from the Footage. They have researchers who could just call the shipping company and ask, it isn't exactly classified information. Using more than one type of melon gives them more options, as it may be that there is a 'better' type of melon they could use. (Heck, they could try pumpkins as well). This might allow them to test the 'ideal' scenario in hopes of getting a bang...or splat as the case may be.
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Post by wvengineer on Aug 6, 2014 0:08:25 GMT
Another idea for a way to test bursting pressure. I'm not sure how practical it is though. Store the melons in a small pressure tank. Slowly increase the pressure over several hours to a several days, so that the air pressure has time to absorb into the melon. After the interior has reached the desired interior pressure, quickly drop the pressure vessel down to ambient. If the delta P is high enough, it should be enough to get some melon carnage.
Or this could just be a new way to make melon puree.
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Post by the light works on Aug 6, 2014 0:57:37 GMT
I believe the original article mentioned cantaloupe (muskmelon)
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