Earlier today I was warming up a test tube in chem lab by placing its bottom in a warm stream of water from a faucet and I noticed something peculiar; the stream of water seemed to capture the test tube and hold it in place. [more inside]
I have a hose that can put out water at 60 litres per second (16 gallons per second) and I want to know if this hose can roughly replicate a wind speed of 275 kilometres per hour (170mph). We will put an object right in front of the hose - so there will be little pressure fall-off from the hose. Is this conversion measurement at all possible? I don't mind if the answer is a little approxiamate.
As a by-product of this FPP about a very large water slide, have just been involved in an inconclusive and heated argument about the physics aspects. Hypothetically, what would happen if, halfway down this very fast waterslide in a raft, you (accidentally or deliberately, it doesn't matter) defecated? [more inside]
How does the adhesive force between the water and the material of the capillary tube exert an upwards force to create the concave meniscus shape of H2O (or the convex meniscus shape of Hg)? [more inside]
What volume of 14 C water do I need to add to 30 L of 24 C water to have a product of water at 20 C?
What volume of 14 C water do I need to add to 30 L of 24 C water to have a product of water at 20 C? Is there an easy calculation for this sort of thing so that I can do this with different levels of water and/or temperature differences? [more inside]
I have a perfectly spherical lead weight that weighs 1 kilogram. I drop it from the surface of the ocean directly into the Mariana Trench. How long does it take to hit the bottom, and how fast is it traveling when it hits? [more inside]
What is it about boiling water that does stuff to things being boiled? [more inside]
I need to make a vessel that will hold half gallon of water, and will not leak for at least 1 hour. The catch? I can only use 1 newspaper, 1 pound flour, 1 tablespoon of salt. It has to be ready for tomorrow. I can use my oven to bake it or dry it, so it has to fit in my oven. These are the "only" limitations. Any ideas?
why does pernod turn milky when water is added? [more inside]
If everyone in the world got in the ocean at the same time, how much would sea levels rise? [more inside]