Recent content by lost captain

Thank you for taking the time to reply, I've been searching online for an answer, there's statistical mechanics and quantum mechanics involved...so i kinda gave up on understanding this. A sentence that is being repeated though is that particles are indistinguishable and also mathematically we...

I was watching a Khan Academy video on entropy called: Reconciling thermodynamic and state definitions of entropy. So in the video it says: Let's say I have a container. And in that container, I have gas particles and they're bouncing around like gas particles tend to do, creating some pressure...

Thank you for replying🙂 The pressure isn't constant though

Let's say we have a cylinder of volume V1 with a frictionless movable piston and some gas trapped inside with pressure P1 and temperature T1. On top of the piston lay some small pebbles that add weight and essentially create the pressure P1. Also the system is inside a reservoir of water that...

Yeah i shouldn't have written it like that. What i wanted to say is that when i searched about ethanol online and where does it go while baking the bread (because certainly most of it doesn't stay in the bread, cause bread doesn't taste like alcohol) I've found that most of it vaporizes in the...

But ethanol becomes vapour in the oven, how does it stay as soluble mixture with water?

Maybe i shouldn't have emphasized on the amount of ethanol that evaporates rather why it evaporates more than CO2? But am i even right on this one? Does ethanol evaporate more from the dough than CO2 that is being traped inside the gluted structure? If so why?

Most of the ethanol vaporizes, since the amount left on the bread is pretty less than the ethanol that was produced. That's why i said ethanol leaves the bread. (Of course i searched that online before making that statement, my source wasn't any scientific paper, just a typical google search) So...

In ethanol fermetation and especially when baking a bread: "Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, expanding it to a foam." We learn that ethanol leaves the bread, it escapes the gluten...

Just a clarification: Average rate of collisions and average frequency u/L in post#3 is the same thing?

Sorry, but where in post #14 ? Isn't the rate of collisions, the pressure? And pressure stays the same. Probably i didn't understand what you are referring to. edit: wait you mean the time between collisions right?

Yeah i guess my initial point of view and how i imagined the particles and their collisions with the wall was wrong from the start

Okay thank you very much, again. Another question that rises from this: The pressure exerted on the wall i thought it as beeing constant all the time and i guess mAcroscopically is constant but actually the pressure is being applied every period T every time the particles collide with the wall...

It's like.. for example a car that doesn't move for 59 minutes and then at the 60nth minute it moves 3 meters. So in this 1 minute it has a velocity: 3meters/ 60 seconds = 0.05 m/s But! Instead we say in this whole hour, in the entire 60minutes (where in the first 59 minutes the velocity was 0...

If as you said i was describing the momentum transfer rate for a single collision then for all the collisions we should use the mean duration time of these collisions. Still we use a time interval where in most of it no collisions happen