Date: Fri, 05 Sep 2003 17:08:27 -0400

Author: Machele Cable

Subject: Re: worm

Post:

For those interested in experimenting with SF6, just a reminder that it
is quite a bit heavier than air. That means it "pools" on the ground if
released and will stay around for quite a long time if released into a
vessel from which it cannot flow. Those used to using it in high voltage
applications will certainly recall the interesting phenomena of seeing
it "pour" from a filled vessel when tipped from the vertical. You can
quite easily "drown" in a vessel that was filled with SF6 days
beforehand. Be certain that any released SF6 has a good path out into a
large volume or is exhaust fan blown outside. We had to be quite
cautious of releasing excessive amounts of it into our underground
accelerator tunnel. Of course these days it is rather pricey, so using
as little as possible is good economics as well!

Greg M.
-----------------------------------
Gregory Mulhollan, Ph.D.
saxeT surface science
1001 S. Sunset Canyon Drive
Dripping Springs, TX 78620
(512)858-2841
mulhollan@saxetsurfacescience.com
www.saxetsurfacescience.com

On Friday, September 5, 2003, at 02:23 PM, Jerry DiMarco wrote:

> Maybe a more appropriate song to accompany this demo is "Hey Mr.
> Bassman". Does anyone remember that tune???
>
>
> Jerry
>
>
> At 11:41 AM 9/5/2003, you wrote:
>> I saw Dick Berg suck down some SF6 and sing "Oh So La Me-Oh" in the
>> '94 demo workshop at Notre Dame. He did a head stand to drain it out
>> of his chest.
>>
>> What grade was that, Dick?
>>
>> JZ
>
>
From cablem@wfu.edu Fri Sep 5 17:05:48 2003
Message-ID: <3F58FB4B.9020408@wfu.edu>
Date: Fri, 05 Sep 2003 17:08:27 -0400
From: Machele Cable
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Subject: Re: worm
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From the non-drinker, but google-searcher...

THE WORM
Another interesting error is an urban legend related to a worm. The
worm-in-the-bottle myth is old and tired. The truth has been broadcast
and expounded for years by the cognoscenti of tequila, in newspapers,
magazines and on the internet. Yes, it’s true, some American-bottled
brands put one in their bottle to impress the gringos and boost sales,
but it was a marketing ploy developed in the 1940s, not a Mexican tradition.

Sometimes however, there is a worm, properly a butterfly caterpillar, in
some types of mezcal. You may also get a small bag of worm salt and
chile powder tied to a mezcal bottle. There are two types of worms in
mezcal: the red, gusano rojo—considered superior because it lives in the
root and heart of the maguey—and the less-prized white or gold gusano de
oro, which lives on the leaves. The red gusano turns pale in the mezcal,
the gold turns ashen-gray. Both larvae are commonly eaten as food and
are sold in Zapotec markets.
Yes, you’re supposed to eat the worm in mezcal. Don’t worry: it’s quite
well pickled and free of pesticides (they’re often raised just for use
in mezcal, cooked and pickled in alcohol for a year). But dispel any
idea it has any magical or psychotropic properties, that it’s an
aphrodisiac or the key to an “unseen world.” It’s merely protein and
alcohol—but it’s very rich in imagery.



For those that don't know there's a difference between Mezcal and
Tequila (I didn't either):

Mezcal –VS– Tequila
Few understand the difference between tequila and mezcal, and many don’t
even know there is a difference. While traditionally, all tequilas were
known as a type of mezcal. Today, they are distinct products,
differentiated by the production process and taste, much the same way
rye whisky differs from Scotch whiskey. Most mezcal is made today in the
state of Oaxaca, although some is also made in Guerrero and other
states. Tequila comes from the northwestern state of Jalisco (and a few
nearby areas). They both derive from varieties of the Agave plant, known
to the natives as mexcalmetl. Tequila is made from only agave tequilana
Weber, blue variety. Mezcal, on the other hand, can be made from five
different varieties of agave. Tequila is double distilled and a few
brands even boast triple distillation. Mezcal is often only distilled once.

To make mezcal, the sugar-rich heart of the agave called the piña, is
baked in a rock-lined pit oven over charcoal, and covered with layers of
palm-fiber mats and earth, giving mezcal a strong, smoky flavor. Tequila
piñas are baked or steamed in aboveground ovens or autoclaves.

Tequila and mezcal share a similar amount of alcohol in the bottle
(around 38-40%), although mezcals tend to be a little stronger. Because
mezcal feels a little more like lava as it flows down the back of your
throat it is not quite as popular. This is evident in the number of
brands of each type of drink. Currently there are over 500 different
brands of tequila while the manlier mezcal boasts only 100 brands.




All the above was taken from:
http://www.loscabosguide.com/magazine/articles/lcm8/tequila8.htm


Chele

Anthony Lapinski wrote:

>Taking a break from the SF6 discussion, my chemistry colleague and I were
>talking about the "worm" at the bottom of a certain brand of tequila. Not
>sure about the physics of this question, but does anyone know the
>history/reason behind this unusual thing? Was the worm placed in to check
>on the "strength" of the alcohol in the old days?
>
>
>
>
>

--
~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~
Machele Cable Lab Manager Physics WFU
Phone: (336) 758-5532 Fax: (336) 758-6142
~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~
Friends are the Bacon Bits in the salad bowl of life.
~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~
There's a thin woman inside of me trying to get out,
but I can usually shut her up with some chocolate!

From cablem@wfu.edu Fri Sep 5 17:07:04 2003
Message-ID: <3F58FB93.7030406@wfu.edu>
Date: Fri, 05 Sep 2003 17:09:39 -0400
From: Machele Cable
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Oh Funny!!! JINX JINX JINX!!!!!

Chele

Gregory Mulhollan wrote:

> From:
>
> THE WORM
> Another interesting error is an urban legend related to a worm. The
> worm-in-the-bottle myth is old and tired. The truth has been broadcast
> and expounded for years by the cognoscenti of tequila, in newspapers,
> magazines and on the internet. Yes, it’s true, some American-bottled
> brands put one in their bottle to impress the gringos and boost sales,
> but it was a marketing ploy developed in the 1940s, not a Mexican
> tradition.
>
> Sometimes however, there is a worm, properly a butterfly caterpillar,
> in some types of mezcal. You may also get a small bag of worm salt and
> chile powder tied to a mezcal bottle. There are two types of worms in
> mezcal: the red, gusano rojo—considered superior because it lives in
> the root and heart of the maguey—and the less-prized white or gold
> gusano de oro, which lives on the leaves. The red gusano turns pale in
> the mezcal, the gold turns ashen-gray. Both larvae are commonly eaten
> as food and are sold in Zapotec markets.
> Yes, you’re supposed to eat the worm in mezcal. Don’t worry: it’s
> quite well pickled and free of pesticides (they’re often raised just
> for use in mezcal, cooked and pickled in alcohol for a year). But
> dispel any idea it has any magical or psychotropic properties, that
> it’s an aphrodisiac or the key to an “unseen world.” It’s merely
> protein and alcohol—but it’s very rich in imagery.
> On Friday, September 5, 2003, at 02:45 PM, Anthony Lapinski wrote:
>
>> Taking a break from the SF6 discussion, my chemistry colleague and I
>> were
>> talking about the "worm" at the bottom of a certain brand of tequila.
>> Not
>> sure about the physics of this question, but does anyone know the
>> history/reason behind this unusual thing? Was the worm placed in to
>> check
>> on the "strength" of the alcohol in the old days?
>>
>
>
>

--
~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~
Machele Cable Lab Manager Physics WFU
Phone: (336) 758-5532 Fax: (336) 758-6142
~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~
Friends are the Bacon Bits in the salad bowl of life.
~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~ - ~
There's a thin woman inside of me trying to get out,
but I can usually shut her up with some chocolate!

From haas@cbis.ece.drexel.edu Fri Sep 5 18:12:45 2003
Message-ID: <004d01c373fa$737e9680$3958a6ac@default>
Reply-To: "Louis Haas"
From: "Louis Haas"
To:
Cc:
Subject: min max thermometer
Date: Fri, 5 Sep 2003 18:09:53 -0400
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Hi All (again), Bill (who I wrote for earlier, concerning thermometers), =
would also like to know how to adjust the fluid levels in an antique =
three-turn
min-max thermometer. His e mail address is readferry@snip.net you can =
directly respond to him///thanks again...Lou
------=_NextPart_000_0047_01C373D8.E78B44A0
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charset=3Diso-8859-1">



bgColor=3D#d8d4a8>

Hi All (again), Bill (who I wrote for earlier, concerning =
thermometers),=20
would also like to know how to adjust the fluid levels in an antique=20
three-turn
min-max thermometer. His e mail address is href=3D"mailto:readferry@snip.net">readferry@snip.net you can =
directly=20
respond to him///thanks again...Lou


------=_NextPart_000_0047_01C373D8.E78B44A0--
From reberg@physics.umd.edu Fri Sep 5 18:31:01 2003
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Date: Fri, 5 Sep 2003 18:33:29 -0400 (EDT)
From: Richard Berg
To: tap-l@listproc.appstate.edu
Subject: Re: sulfur hexafluouride
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I think that industrial grade is probably ok. The worst impurity in SF6
is apparently very small amounts of sulphuric acid, and we eat and drink
acidic foods all the time. Your system surely gets rid of it very
quickly. Using SF6 is a great way to demonstrate the behavior of your
vocal formants when you use a heavy gass rather than a light gas (He).

SF6 is a liquid around room temperature and with a bit of pressure, so
until the 1970s was used as a propellant in spray cans such as whipped
cream - which everyone eats! When it appeared that fluorine was damaging
to the ozone layer they eliminated SF6 in favor of NO (nitrous oxide) -
yes, that's correct, laughing gas. You can still see that listed on such
products as whipped cream and shaving cream spray cans. This stuff is
REALLY dangerous, especially to kids who snort it for a high. Those of
you who read the shorts in the paper will notice that every 8 or 10 weeks
some junior high school kid snorts too much NO out of a can and kills
himself.

But back to SF6. The stuff was used as a dielectric for van de Grraaff
generators and as a general insulator (as a gas), so it is very inert, and
you certainly do not need to worry about its chemical effects. Relatively
pure SF6 is very dry, so it does dry out your throat, but if you notice,
so does helium. Because it is so heabvy, SF6 stays around for a while,
so after you breath it you talk funny, then breath, talk normally for a
while and when the air on the top of your lungs is gone your voice
degenerates to SF6 voice. Then breath in and your voice sounds normal
for a while again. If you want to really get rid of it, you can turn
upside down, but it will slowly mix with the air an dleave by itself. I
just do the upside down thing for effect - and to demonstrate that the
heavy gas is really gone when I turn right-side up and my voice is normal.

The worst thing about SF6 is its price.

Dick Berg

***********************************************************************
Dr. Richard E. Berg, Professor of the Practice, Department of Physics
Director, Physics Lecture-Demonstration Facility
U.S. mail address:
Lecture-Demonstration Facility
Department of Physics
University of Maryland
College Park, MD 20742-4111
Phone: (301) 405-5994
FAX: (301) 314-9525
e-mail reberg@physics.umd.edu
www.physics.umd.edu/lecdem
***********************************************************************
From trappe@physics.utexas.edu Sat Sep 6 09:13:32 2003
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