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Boiling, steaming or rinsing? (the physics of chinese cuisine)

Varlamov A., Zhou Z., Chen Y.

Physics for Economy

2018

Vol. 2, No.1

55-68

Some physical aspects of Chinese cuisine are discussed. We start from the cultural and historical particularities of Chinese cuisine and their food production technologies. What is the difference between raw and boiled meat? What is the difference in the physical processes of heat transfer during either the steaming of dumplings or during cooking them in boiling water? Why is it possible to cook meat stripes in a "hot pot" in ten seconds, whilst baking a turkey requires several hours? This article is devoted to a discussion of these questions.

W artykule zostały przedyskutowane niektóre aspekty kuchni chińskiej. Autorzy zaczynają od omówienia szczegółów kuchni chińskiej i technologii produkcji żywności. Autorzy zadają następujące pytania: jaka jest różnica pomiędzy mięsem surowym a gotowanym? Jaka jest różnica w fizyce procesu przenoszenia ciepła podczas przyrządzania klusków na parze wodnej a w gotującej się wodzie? Dla czego jest możliwe przyrządzanie kawałków mięsa w "gorącym garnku" w ciągu kilku sekund, podczas gdy po to, aby upiec indyka potrzebujemy kilku godzin? Artykuł ten udziela odpowiedzi na te i inne pytania.

Fractal characteristics of the ULF emissions along a meridian profile, based on the 210 MM stations data

Varlamov A., Smirnova N., Hayakawa M., Yumoto K.

Acta Geophysica

2012

Vol. 60, no. 3

928-941

Fractal analysis of magnetic records (1 Hz sampling rate) of 5 stations (Guam, Moshiri, Paratunka, Magadan, and Chokurdakh) located along the 210 magnetic meridian (210 MM) has been performed using the Higuchi method. The period of 22 months (October 1992 to July 1994) that embodies the date of the strong Guam earthquake of 8 August 1993 has been considered. A comparison of the ULF emissions scaling parameters (spectral exponents β and fractal dimensions D) obtained at different latitudes has been made. Dependence of β and D on the Kp index of geomagnetic activity has been analyzed for each of the 24 local time intervals. It is revealed that D decreases (β increases) with increasing geomagnetic activity at all stations, but the rates of decrease (increase) are different at different stations and in different time intervals. It is shown that the evening, night and early morning hours are preferable to study magnetospheric effects, whereas the noon hours are the most suitable for the analysis of lithospheric effects. A possibility of using the data of the 210 MM stations as reference materials for the Guam seismically active area is discussed.