More and more feeds are added to get updates quickly. As mentioned before, with many such feeds are added, it actually changes the blog to something else.... Meanwhile, the blog will be continue to be updated often.
- wong chee tat :)
Saturday, March 27, 2010
Dead Handphone
My 2 plus year Sony Erricson handphone had died. It had served me very well and I'm quite used to its touchscreen features as well as its camera functions. I also used the camera to take notes instead of using pen during lectures and tutorial sessions and also some pictures.
I'll be temporarily offline for a while.
Maybe later this week or so, I'll try and open up the phone and see the internals.
- wong chee tat :)
I'll be temporarily offline for a while.
Maybe later this week or so, I'll try and open up the phone and see the internals.
- wong chee tat :)
Bras Basah flat sets HDB price record
Bras Basah flat sets HDB price record
Jessica Cheam Fri, Mar 26, 2010
The Straits Times
A TAIWANESE couple have paid $650,000 for a four-room flat in Bain Street - smashing Housing Board (HDB) records and reflecting the strength in the red-hot resale market.
The sale price works out to be $736 per sq ft (psf) for the 30-year-old flat on the 25th floor of a block at Bras Basah.
That is the highest psf price paid for an HDB property and is on a par with prices of private homes in suburban areas.
- wong chee tat :)
Jessica Cheam Fri, Mar 26, 2010
The Straits Times
A TAIWANESE couple have paid $650,000 for a four-room flat in Bain Street - smashing Housing Board (HDB) records and reflecting the strength in the red-hot resale market.
The sale price works out to be $736 per sq ft (psf) for the 30-year-old flat on the 25th floor of a block at Bras Basah.
That is the highest psf price paid for an HDB property and is on a par with prices of private homes in suburban areas.
- wong chee tat :)
Mpemba effect: Why hot water can freeze faster than cold
Mpemba effect: Why hot water can freeze faster than cold
March 26, 2010 by Lin Edwards Mpemba Effect
(PhysOrg.com) -- Scientists have known for generations that hot water can sometimes freeze faster than cold, an effect known as the Mpemba effect, but until now have not understood why. Several theories have been proposed, but one scientist believes he has the answer.
Theories for the Mpemba effect have included:
* faster evaporation of hot water, which reduces the volume left to freeze
* formation of a frost layer on cold water, insulating it
* different concentrations of solutes such as carbon dioxide, which is driven off when the water is heated
The problem is that the effect does not always appear, and cold water often freezes faster than hot water.
Radiation safety officer with the State University of New York, James Brownridge, has been studying the effect in his spare time for the last decade, carrying out hundreds of experiments, and now says he has evidence that supercooling is involved. Brownridge said he found water usually supercools at 0°C and only begins freezing below this temperature. The freezing point is governed by impurities in the water that seed ice crystal formation. Impurities such as dust, bacteria, and dissolved salts all have a characteristic nucleation temperature, and when several are present the freezing point is determined by the one with the highest nucleation temperature.
In his experiments, Brownridge took two water samples at the same temperature and placed them in a freezer. He found that one would usually freeze before the other, presumably because of a slightly different mix of impurities. He then removed the samples from the freezer, warmed one to room temperature and the other to 80°C and then froze them again. The results were that if the difference in freezing point was at least 5°C, the one with the highest freezing point always froze before the other if it was heated to 80°C and then re-frozen.
Brownridge said the hot water cools faster because of the bigger difference in temperature between the water and the freezer, and this helps it reach its freezing point before the cold water reaches its natural freezing point, which is at least 5°C lower. He also said all the conditions must be controlled, such as the location of the samples in the freezer, and the type of container, which he said other researchers had not done.
The effect now known as the Mpemba effect was first noted in the 4th century BC by Aristotle, and many scientists have noted the same phenomenon in the centuries since Aristotle’s time. It was dubbed the Mpemba effect in the 1960s when schoolboy Erasto Mpemba from Tanzania claimed in his science class that ice cream would freeze faster if it was heated first before being put in the freezer. The laughter ended only when a school inspector tried the experiment himself and vindicated him.
- wong chee tat :)
March 26, 2010 by Lin Edwards Mpemba Effect
(PhysOrg.com) -- Scientists have known for generations that hot water can sometimes freeze faster than cold, an effect known as the Mpemba effect, but until now have not understood why. Several theories have been proposed, but one scientist believes he has the answer.
Theories for the Mpemba effect have included:
* faster evaporation of hot water, which reduces the volume left to freeze
* formation of a frost layer on cold water, insulating it
* different concentrations of solutes such as carbon dioxide, which is driven off when the water is heated
The problem is that the effect does not always appear, and cold water often freezes faster than hot water.
Radiation safety officer with the State University of New York, James Brownridge, has been studying the effect in his spare time for the last decade, carrying out hundreds of experiments, and now says he has evidence that supercooling is involved. Brownridge said he found water usually supercools at 0°C and only begins freezing below this temperature. The freezing point is governed by impurities in the water that seed ice crystal formation. Impurities such as dust, bacteria, and dissolved salts all have a characteristic nucleation temperature, and when several are present the freezing point is determined by the one with the highest nucleation temperature.
In his experiments, Brownridge took two water samples at the same temperature and placed them in a freezer. He found that one would usually freeze before the other, presumably because of a slightly different mix of impurities. He then removed the samples from the freezer, warmed one to room temperature and the other to 80°C and then froze them again. The results were that if the difference in freezing point was at least 5°C, the one with the highest freezing point always froze before the other if it was heated to 80°C and then re-frozen.
Brownridge said the hot water cools faster because of the bigger difference in temperature between the water and the freezer, and this helps it reach its freezing point before the cold water reaches its natural freezing point, which is at least 5°C lower. He also said all the conditions must be controlled, such as the location of the samples in the freezer, and the type of container, which he said other researchers had not done.
The effect now known as the Mpemba effect was first noted in the 4th century BC by Aristotle, and many scientists have noted the same phenomenon in the centuries since Aristotle’s time. It was dubbed the Mpemba effect in the 1960s when schoolboy Erasto Mpemba from Tanzania claimed in his science class that ice cream would freeze faster if it was heated first before being put in the freezer. The laughter ended only when a school inspector tried the experiment himself and vindicated him.
- wong chee tat :)
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