Fried food ........a physics (?) question

• airgrinder

  15 Apr 07, 02:30

  The boiling point of olive oil is higher that the melting point of tin. How can you explain that it is possible to fry in tinned skillet?
• ditzy

  15 Apr 07, 02:31

  Errr, convection? The reason why we have kaminabes?
• alexkusu

  15 Apr 07, 02:32

  because its not 100% made out of tin.
• the.owl

  15 Apr 07, 02:38

  Originally posted by airgrinder:

  The boiling point of olive oil is higher that the melting point of tin. How can you explain that it is possible to fry in tinned skillet?

  because u dont heat until the oil boil?
• airgrinder

  15 Apr 07, 02:41

  Originally posted by ditzy:

  Errr, convection? The reason why we have kaminabes?

  eh...convection just a method of heat transfer...so no issue here
• airgrinder

  15 Apr 07, 02:42

  Originally posted by alexkusu:

  because its not 100% made out of tin.

  also no issue, even if 1% made of tin, if the melting of tin is reached, it will melt...
• ditzy

  15 Apr 07, 02:43

  Originally posted by airgrinder:

  eh...convection just a method of heat transfer...so no issue here

  Because of this heat transfer, none of their melting or boiling points are ever reached?
• Hamiltonian1125

  15 Apr 07, 02:45

  The olive oil in the tinned skillet will ABSORB the heat from the skillet in process of cooking....hence, not all heat is used to increase the internal energy of the skillet....once all the olive oil is evaporated, no more heat can be absorb as latent heat of vaporization by the olive oil.....THEN THIS IS WHEN THE SKILLET START TO MELT.....
• alexkusu

  15 Apr 07, 02:46

  ditzy has a masters in physics.
• the.owl

  15 Apr 07, 02:48

  Originally posted by Hamiltonian1125:

  The olive oil in the tinned skillet will ABSORB the heat from the skillet in process of cooking....hence, not all heat is used to increase the internal energy of the skillet....once all the olive oil is evaporated, no more heat can be absorb as latent heat of vaporization by the olive oil.....THEN THIS IS WHEN THE SKILLET START TO MELT.....

  whoa smart.
• Hamiltonian1125

  15 Apr 07, 02:57

  Lets talk spartan instead.....Flame eric cartman wif funny pics on 300...he deserved to be flamed!!
  
• the.owl

  15 Apr 07, 02:59

  Originally posted by Hamiltonian1125:

  Lets talk spartan instead.....Flame eric cartman wif funny pics on 300...he deserved to be flamed!!
  

  http://www.youtube.com/watch?v=pI76dslo9z4
• Hamiltonian1125

  15 Apr 07, 03:00

  Originally posted by the.owl:

  http://www.youtube.com/watch?v=pI76dslo9z4

  Watch liao.....
• airgrinder

  15 Apr 07, 03:03

  Originally posted by Hamiltonian1125:

  The olive oil in the tinned skillet will ABSORB the heat from the skillet in process of cooking....hence, not all heat is used to increase the internal energy of the skillet....once all the olive oil is evaporated, no more heat can be absorb as latent heat of vaporization by the olive oil.....THEN THIS IS WHEN THE SKILLET START TO MELT.....

  To add on, (also mentioned by the.owl) oil does not boil when frying. It is water in the food that boils! And the boiling water keeps the temperature of the oil and pan almost fixed. (Transfer of energy from fire to pan to oil to water in food.)
  
  So when the water is "used up" the food gets burnt, followed by the oil and then the pan.
  
  Well done people.
• monoblam

  15 Apr 07, 05:21

  that is not physics but chemistry la boy. go back to pri sch.
• ChingAlvin

  15 Apr 07, 05:22

  Coz that thing is an alloy, my guess.
• aku1b0d0

  15 Apr 07, 07:34

  Originally posted by ditzy:

  Errr, convection? The reason why we have ? kaminabes

  Sounds like 'kaninabe' sia
• the.owl

  15 Apr 07, 08:08

  Originally posted by monoblam:

  that is not physics but chemistry la boy. go back to pri sch.

  seems like you should be the one going back to pri sch
• sonic_16

  15 Apr 07, 19:56

  dunno...i just eat.
• chenc

  15 Apr 07, 20:03

  Originally posted by monoblam:

  that is not physics but chemistry la boy. go back to pri sch.

  maybe post your own picture alongside your comment. it will be like public shaming
  
  are you still in pri sch?
• ahhaoz

  15 Apr 07, 23:39

  Originally posted by monoblam:

  that is not physics but chemistry la boy. go back to pri sch.

  monoblam, i think it's you who need to go back pri sch.
  
  oh by the way, just an advice, this time round.. pls pay attention in class.. u dun wan to waste another 6 years in ur life!
  ahhahahahah
• dinky1409

  15 Apr 07, 23:54

  Originally posted by airgrinder:

  also no issue, even if 1% made of tin, if the melting of tin is reached, it will melt...

  if im not wrong an alloy would not bring out the individual characteristics.. right? that means 1 % tin doesnt mean 1 % tin will melt first.. the melting pt will be according to the mxiture..
• ahhaoz

  16 Apr 07, 00:37

  Originally posted by dinky1409:

  if im not wrong an alloy would not bring out the individual characteristics.. right? that means 1 % tin doesnt mean 1 % tin will melt first.. the melting pt will be according to the mxiture..

  partly correct..
  
  but I'd like to make a point that the some terms are bluntly used.
  
  we should take note of the difference btw mixtures and compounds and alloys, ( we learnt this in chemistry at "O" levels" ..
  compounds are when 2 elements are combined tog chemically. they cannot be separated by physical means. thus bcos they are combined chemically, they exhibit diff properties from the elements tat are in hte compounds,
  
  mixtures however are different. they are not chemically combined.. thus they would exhibit certain properties which the elements exhitbit..
  
  alloys right are neither compounds nor mixtures. unlike the previous 2 definitions, alloys are specifically used to describe metals.
  alloys carry have their own set of properties and not inherited from the individual metal's characteristics.
  
  
• xDD

  16 Apr 07, 00:41

  the food will expand