Category Archives: Learning & Teaching

Stimulating students with caffeine

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milk in coffeeFood and drink seems to have been a recurring theme in my undergraduate lectures recently which as we are approaching a festive season is perhaps not inappropriate. At the moment, I am teaching thermodynamics to three hundred first year undergraduate students.  Zeroth and first laws of thermodynamics before the Christmas break and then the second and third laws in the New Year. Toast, pizza, barbecued steaks, hot coffee, bottled water, and cold milk shakes have all featured as Everyday Engineering Examples of thermodynamic systems in recent lectures. We can define a thermodynamic system as a quantity of matter capable of exchanging energy with its environment. And, most food preparation processes involve heating, chilling and, or doing work on the food by stirring, beating etc. which are all forms of energy exchange, so the opportunities for Everyday Engineering Examples are many and varied.

In one recent lecture, I asked the class to consider the quickest way to cool your coffee with milk. It was a multiple choice question to which students could respond in real-time using their phones and a website called polleverywhere.com. There was more than one correct answer depending on the assumptions you made about the quantity and temperature of the milk as well as the temperature of the coffee and environment. The core issue is that the rate of cooling is proportional to the temperature difference. While discussing the possible answers, I made a throw-away remark about stirring the coffee involving doing work on the coffee and thus increasing its internal energy and temperature, which would be a step in the wrong direction. I was delighted when one of my students picked me up on this and sent me this link about stirring tea.

It is great to know that at least one student is listening and sufficiently engaged to do a little research. Only 299 left to inspire!

Footnote:

The hot coffee will transfer heat to its cooler surroundings by natural convection and radiation at its free surface and by conduction through the ‘walls’ of the cup. Similarly, the cup will transfer heat to its surroundings by natural convection and radiation from its outer surfaces. This process will establish a temperature gradient in the coffee that will induce a very slow convection flow that would be accelerated by stirring, i.e. introducing forced convection. This is likely to increase heat transfer slightly by carrying hotter coffee to the surfaces. The additional heat transfer (loss) might be more or less than the work done to stir the coffee. Who would have thought something as simply as stirring coffee or tea could be so complicated!

Previous posts on Zeroth Law:  ‘All Things Being Equal ‘ on December 4th, 2014, ‘Arbitrary Zero‘ on February 13th, 2013 and ‘Lincoln on Equality‘ on February 6th, 2013.

Previous posts on First Law: ‘Thunderous Applause‘ on July 16th, 2014,  ‘Sizzling Sausages‘ on July 3rd, 2013, ‘Closed system on BBQ‘ on June 19th, 2013 and ‘Renewable energy‘ on January 7th, 2013

Sources:

‘The Thermodynamics of Pizza‘ by Harold J. Morowitz, Rutger University Press, 1992.

http://what-if.xkcd.com/71/

Tessellating bikes

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pelaton

Photo credit: Isobel

Whoosh!  The unexpectedly exhilarating experience of standing on the kerb as more than a hundred cyclists raced past less than an arm’s length away during Stage 1 of the Tour of Britain on a beautifully hot sunny day.  We had walked from our house down to the finish line adjacent to Liverpool’s waterfront and watched from behind crowd-control barriers as the riders raced past on a couple of the eight laps of the course around the city.  The crowds, big screens and team buses at the finish line created a party atmosphere; however it was much more exciting being close enough to feel the riders’ slipstream when we watched in the quieter street next to Cain’s Brewery where there were no barriers and fewer spectators. It was thrilling on the last lap when the pelaton caught up with break away leaders and they all sped downhill in a single charge.

Of course the bikes are marvels of light-weight engineering and make excellent everyday engineering examples for students but we were more fascinated by how the teams tessellated eight or more spare bikes onto the roof of their support cars that cruised along behind them!tesselated

For Everyday Engineering Examples in Dynamics see lesson plans D6, D7 and D11; and in Mechanics of Solids see S2, S3, S7 and S8 for a unicyclist!

Vacation mode

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fridge2Many people are in vacation mode at the moment.  In some organisations it is impossible to hold meetings because of non-overlapping holidays, unless of course you work in countries where everyone goes on holiday at the same time – try getting in or out of Paris on certain weekends in August!  We have been away already and when we got back home one question that was asked is ‘What was the fridge/freezer doing while it was set on vacation mode?’  Fridge and freezers are one of the largest consumers of power in most households so saving energy while we are away on vacation makes sense and there are a number of strategies adopted by different manufacturers.  The most common one is to raise the temperature of the fridge compartment to around 39°F or 4°C which is just cold enough to prevent bacterial growth. Energy movement due to heat transfer is proportional to the temperature difference. Hence, if the temperature difference between the fridge and its surroundings is reduced then there will be less heat transfer into the fridge and less energy will be expended to remove it and keep the contents cold.  Of course the door being shut thoroughout the vacation helps.

In normal use, when we open the door there is heat transfer into the fridge from the warmer room which raises the energy level inside the fridge.  This energy is stored as internal energy in the air and fridge contents and temperature is a measure of this internal energy level, i.e. the temperature goes up.  The fridge has to perform work to remove the internal energy and reduce the temperature.  The situation is exacerbated by the light inside the fridge which comes on when the door is opened because the light bulb generates heat, this is the basis of Everyday Engineering Example about the extra cost of running of a fridge when the light stays on permanently because the switch is broken.

Back to vacation mode for a moment, most fridge/freezers also de-activate the automatic defrost function in vacation mode as well, to save energy.

Sources:

Alison for asking the question – thank you.

Information on safe food storage – Food Safety and Inspection Service

Engineering archaeology

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Last week I spent a relaxing day painting the old railings in front of our house. Since I am not a painter and decorator by trade the end result is not perfect but they look much better in shiny black than two-tone rust and matt black.   One of the fleurs de lis on our railings had been knocked off when either we moved in or the previous occupiers moved out.  It’s a way of life being an engineer, so the shape of the failure surface on the broken railing was bugging me while I was painting the rest.  You would expect wrought iron railings to be ductile, i.e. to deform significantly prior to fracture, and to have a high tensile strength.  Wrought iron’s properties are derived from its very low carbon content (less than 0.25%) and the presence of fibrous slag impurities (typically about 2%), which almost make it a composite material.  It was historically used for railings and gates.  However, my broken railing had exhibited almost no deformation prior to fracture, i.e. it was a brittle failure, and the fleur de lis had broken in half on impact with the stone flags.  So on one of the rainy days last week, when I couldn’t paint outside, I did a little bit of historical research and discovered that in the late 1790s and early 1800s, which is when our house was built, cast iron started to be used for railings.  Cast iron has a high carbon content, typically 2 to 4%, and also contains silicon at between 1 and 3% by weight.  Cast iron is brittle, i.e. it shows almost no deformation prior to fracture, so the failure surface tends be to flat and smooth just like in my fleur de lis.

This seems like a nice interdisciplinary, if not everyday, engineering example.  It would be vandalism to go around breaking iron railings in front of old buildings.  So, if you want Everyday Engineering Examples of ductile and brittle behaviour, then visit a junk shop and buy an old china dinner plate and a set of cutlery.  The ceramic of the china plate is brittle and will fracture without deformation – have some fun and break one!  The stainless steel of the fork and spoon is ductile and can be easily bent, i.e. it is easy to introduce large deformation, in this case permanent or plastic deformation, prior to failure.  In fact you will probably have to bend the fork back and forth repeatedly before it will snap with each bending action introducing additional damage.

The more curious will be wondering why some materials are ductile and others brittle.  The answer is associated with their microstructures, which in turn is dependent on their constituents, as hinted above.  However, I am not going to venture into material science to explain the details.  I have probably already given materials scientists enough to complain about because my Everyday Engineering Examples are not directly analogous at the microstructural level to wrought iron and cast iron but they are more fun.

Sources: http://www3.westminster.gov.uk/spgs/publications/Railings.pdf