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Post by silverdragon on Jun 10, 2016 7:48:30 GMT
Whats yellow and dangerous? shark infested custard.
I know its an old kids joke...
But this may be good for a "Shark week special" thing, so, for sake of the discussion...
Could a shark actually survive in a custard?...
It would have to be a highly oxygenated liquid for starters.... so lets deal with that first, if anyone knows how to?.. I would suggest oxygenation bubblers of the type used in Ponds, "Air stones", but would that work in a thicker liquid?.. shouyld pure o2 be considered as the gas being bubbles through those stones?...
Then onto what does make a custard?.
My Dad made a rule in our house that if it can be passed through a drinking straw, it AINT custard, dont call it that, its just a strange yellow liquid?...
So what constitutes Custard is the same question as what exactly is a syrup that you could swim in argument, and open to obvious questions.
Temp can be no more than the usual sea temp of shark infested waters... obviously....
But could a liquid that answers the description of "custard", however loosely, be made that could support life that uses gills to breath?...
And then, they say Skarks eyesight is not that good, can a shark swim and navigate to food in a liquid that is significantly cloudy to prevent them seeing much?..
I suspect yes to that one.
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Post by mrfatso on Jun 10, 2016 13:55:26 GMT
On the question of eye sight, there are sharks that live in muddy environments like mangrove swamps. They like many other sharks use their other senses to home it on prey eyesight is not the primary hunting sense.
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Post by silverdragon on Jun 11, 2016 5:28:25 GMT
On the question of eye sight, there are sharks that live in muddy environments like mangrove swamps. They like many other sharks use their other senses to home it on prey eyesight is not the primary hunting sense. This I watched with fascination of somewhere where the water is "that deep" that light cant get and sharks hunting in total darkness. They also believe Hammerhead sharks have a head like that because they can "see" electrical movements in other animals, and have a wide head to see that in "stereo vision".... |
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Post by the light works on Jun 11, 2016 7:19:03 GMT
On the question of eye sight, there are sharks that live in muddy environments like mangrove swamps. They like many other sharks use their other senses to home it on prey eyesight is not the primary hunting sense. This I watched with fascination of somewhere where the water is "that deep" that light cant get and sharks hunting in total darkness. They also believe Hammerhead sharks have a head like that because they can "see" electrical movements in other animals, and have a wide head to see that in "stereo vision".... partly for stereo, and partly just to have a broader sensing head. then one needs to determine how well custard can be oxygenated. |
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Post by Cybermortis on Jun 13, 2016 3:05:19 GMT
Custard would clog up the gills, no matter how well oxygenated it is.
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Post by silverdragon on Jun 13, 2016 6:23:41 GMT
Custard would clog up the gills, no matter how well oxygenated it is. Which is exactly why I asked for a definition of "Custard"... "Thick" water?. How deep can a shark go, and how "Thick" is it down there? with all that pressure?... Can a "custard" at shallow depth be any worse?.. And again my Father would argue yes, custard can be that week, from his own school-dinner-wtf-is-this experience. |
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Post by the light works on Jun 13, 2016 13:09:04 GMT
Custard would clog up the gills, no matter how well oxygenated it is. Which is exactly why I asked for a definition of "Custard"... "Thick" water?. How deep can a shark go, and how "Thick" is it down there? with all that pressure?... Can a "custard" at shallow depth be any worse?.. And again my Father would argue yes, custard can be that week, from his own school-dinner-wtf-is-this experience. water does not appreciably thicken from pressure. |
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Post by silverdragon on Jun 14, 2016 5:15:36 GMT
Which is exactly why I asked for a definition of "Custard"... "Thick" water?. How deep can a shark go, and how "Thick" is it down there? with all that pressure?... Can a "custard" at shallow depth be any worse?.. And again my Father would argue yes, custard can be that week, from his own school-dinner-wtf-is-this experience. water does not appreciably thicken from pressure. I know, thats where we get the "Hydraulic" word from, Hydo being from water. However, with all the other things you have to look at that sharks deal with that would possibly kill a human, I am wondering exactly how adaptable their gills are at dealing with different conditions, and then again, how affected they are with salinity. I know they cant swim in fresh water for too long... It leaves a lot of unanswered questions. Obviously there if the custard is "sweet", will that affect the ability for a gill to breathe?. Is there any such thing as a salt custard? Can this be answered right here in that salt absence in a salt water fish/shark will kill it or would other "Pollutants" like sugar adversely affect them, and as there is no such thing as a salt based custard, therefore, shark infested custard is just not possible?. There is a freshwater shark, Glyphis, that is found in Australia, and Bull sharks Carcharhinus leucas have been known to transit between salt, brackish, and fresh throughout much of the tropical waters of the world. |
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Post by mrfatso on Jun 14, 2016 10:45:22 GMT
It's not just the salty or sweetness of a custard that would be the problem, but the way the proteins in the eggs and milk (from a real custard) or the starches in something like Birds custard powder would cling to the Gill surfaces and clog them up.
Basically a custard forms from its ingredients but forming polymer chains, these would coat the Gill surfaces in a similar way to something like algae blooms do.
I believe the filling of a quiche or flan is considered to be a savoury egg custard.
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Post by mrfatso on Jun 14, 2016 10:50:00 GMT
Custard would clog up the gills, no matter how well oxygenated it is. Which is exactly why I asked for a definition of "Custard"... "Thick" water?. How deep can a shark go, and how "Thick" is it down there? with all that pressure?... Can a "custard" at shallow depth be any worse?.. And again my Father would argue yes, custard can be that week, from his own school-dinner-wtf-is-this experience. Just to answer the question, there are deep sea sharks, like the Goblin Shark it has been found in waters nearly 1.5 km deep . en.m.wikipedia.org/wiki/Goblin_shark |
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Post by the light works on Jun 14, 2016 13:54:40 GMT
It's not just the salty or sweetness of a custard that would be the problem, but the way the proteins in the eggs and milk (from a real custard) or the starches in something like Birds custard powder would cling to the Gill surfaces and clog them up. Basically a custard forms from its ingredients but forming polymer chains, these would coat the Gill surfaces in a similar way to something like algae blooms do. I believe the filling of a quiche or flan is considered to be a savoury egg custard. right. thick is not density, it is molecular characteristics. |
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Post by silverdragon on Jun 15, 2016 6:21:35 GMT
So why does constitute a custard?.
Hopw much dilution can you add?.
We need a clear definition of how "almost exactly unlike tea" you can get custard away from what we expect as a custard and still be a custard.
If you take a normal 'poor on a apple pie' type custard of say one pint, if you added another pint of milk, would it still be custard,, just very thin?...
If you substitute say a pint of water there instead of milk, is it still custard?.
How may pints of liquid can you add before its no longer a custard?..
The MB's made a "cornstarch" syrup for swimming in syrup, so how far can we get away from acceptable custard here, and still be custard?.
I am pushing the extremes to allow some elasticity for an actual theoretical Schroedinger cat ideal that we wont be able to say it would be definitely lethal to a shark if we should ever do the experiment, and this must be a given that we DO NOT try this "at home or anywhere", this is a theoretical problem.
First we must ensure that as far as we can tell the mixture would not be lethal to a shark.
If we cant do that, then this is a bust.
So how much can we dilute custard until its shark friendly or no longer a custard?.
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