A glasshouse cafe with two sorts of cooling system. Pokok in Kuala Lumpur, Malaysia, is air conditioned but also, if you look carefully you can see a sprinkler on the roof of the cafe - pouring water on the roof which then evaporates to help the cooling.

#noticing #cafe #coffeescience #TakingFiveMinutesToNoticeThings #physics #EverydayPhysics

Why does the water come down wavy and not straight?

#waterfountain #watercurtain #everydayphysics #naturephotography

(5/5) “The advantage of a (#cheese)wire is that you can apply pressure only at the edge of the cut without all the extra friction & without squashing the cheese 🧀 so much that it becomes stiffer & harder to cut.

…Cutting cheese with a wire is a neat solution to the #physics problem of how to create a sharp, smooth cut in a resistant #proteinmesh.”

#HelenCzerski, #WSJ, #EverydayPhysics #CheeseScience #CheeseWire #CheeseCutter #Cheesy

😛

(3/3…no…4) “#Cheese with more #water 💧 or more #fat is generally softer, because those fillers space out the #protein matrix, reducing the number of #interconnections.

More mature cheese 🧀 is crumblier because its #proteinmatrix has broken down further.

A #cheddar can be somewhere in the middle, not too hard or too soft.

Varying the #proteinstructure can create almost any #texture.”

HelenCzerski, #WSJ, #EverydayPhysics

(2/2…no…3) The key to the #cheese’s 🧀 outward appearance is the #protein mesh, & the rest is window-dressing.

To make cheese, the #milkproteins are coagulated to form #curds, & these curds are chopped up & pressed to remove 💦 water.

Most #cheeses are aged for 2-24 months, & their structure changes as some of the proteins break down over time. The outcome can vary hugely depending on the number & strength of the bonds holding the #casein mesh together.”

HelenCzerski, #WSJ, #EverydayPhysics

(1/2) #Cheese🧀 science!

“All #cheeses are preserved #milk, but they can be squishy & almost liquid, brittle & crumbly or nearly rock-hard. Yet if you zoom in, their #molecules have the same basic structure.

Making cheese 🧀 is about creating a #spongelike structure out of the #milkprotein called #casein, essentially a mesh held together by #calcium. The sponge’s gaps are filled with #fatglobules & 💧 water.”

-#HelenCzerski, #WSJ, #EverydayPhysics

Another #coffee linked video from the “Gallery of Fluid Motion”.

Have you ever watched as droplets of coffee ‘bounce’ over the surface of your brewing pour over?

A known #physics phenomenon, these ‘drops’ are usually observed in the lab using silicone oil. A ‘how to’ video to (reproducibly) make them is linked to this toot. To do it with coffee instead, mix the coffee with a little bit of soap.

Happy holiday experimenting!

#everydayphysics #science #coffeephysics

https://gfm.aps.org/meetings/dfd-2022/6322d6d0199e4c2c0873f8df

The other day I experienced the audio #DopplerEffect of a stationary emergency vehicle siren as I #cycled past it. Everyone has experienced a speeding ambulance or police car with its siren going off and its changing pitch as it goes past them but it was interesting to experience it in the alternative frame of reference. Not that I was going all that fast and so I was particularly surprised to notice the pitch go from high to low.

#EverydayPhysics