very sensitive scale problem--wine alcohol loss experiment
 

i am trying to see how much weight is lost in 3 hours from a glass of
wine and do not have access to a scale sensitive enough

something like 0.001 milligram would be ideal


balance at 0 hours and weigh after say 3 hours---

nice to do it in a room with stable temperature

ideally a rtelative humidity measuremet would be really helpful

i will pay for the wine ( i like carlo rossi paisano)

tia
peter

> ilaboo plener writes:
>
>i am trying to see how much weight is lost in 3 hours from a glass of
>wine

Why?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> ilaboo plener writes:
>
>i am trying to see how much weight is lost in 3 hours from a glass of
>wine

Why?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

ilaboo wrote:
> i am trying to see how much weight is lost in 3 hours from a glass of

> wine and do not have access to a scale sensitive enough
>
> something like 0.001 milligram would be ideal
>
>
> balance at 0 hours and weigh after say 3 hours---
>
> nice to do it in a room with stable temperature
>
> ideally a rtelative humidity measuremet would be really helpful
>
> i will pay for the wine ( i like carlo rossi paisano)
>
> tia
> peter

Shawn Carlson, "Homemade Microgram Electrobalance". Scientific
American, June 1996. Do it yourself and learn something.

Or enroll in a community college chemistry class that has a lab with
such balances. They are not cheap, and nobody who owns one is going to
let just anybody use theirs.

--
Chris Green

ilaboo wrote:
> i am trying to see how much weight is lost in 3 hours from a glass of

> wine and do not have access to a scale sensitive enough
>
> something like 0.001 milligram would be ideal
>
>
> balance at 0 hours and weigh after say 3 hours---
>
> nice to do it in a room with stable temperature
>
> ideally a rtelative humidity measuremet would be really helpful
>
> i will pay for the wine ( i like carlo rossi paisano)
>
> tia
> peter

Shawn Carlson, "Homemade Microgram Electrobalance". Scientific
American, June 1996. Do it yourself and learn something.

Or enroll in a community college chemistry class that has a lab with
such balances. They are not cheap, and nobody who owns one is going to
let just anybody use theirs.

--
Chris Green

ilaboo wrote:
> i am trying to see how much weight is lost in 3 hours from a glass of

> wine and do not have access to a scale sensitive enough
>
> something like 0.001 milligram would be ideal
>
>
> balance at 0 hours and weigh after say 3 hours---
>
> nice to do it in a room with stable temperature
>
> ideally a rtelative humidity measuremet would be really helpful
>
> i will pay for the wine ( i like carlo rossi paisano)
>
> tia
> peter

Shawn Carlson, "Homemade Microgram Electrobalance". Scientific
American, June 1996. Do it yourself and learn something.

Or enroll in a community college chemistry class that has a lab with
such balances. They are not cheap, and nobody who owns one is going to
let just anybody use theirs.

--
Chris Green

i came up with a very simple way to create a very sensitive scale

use a piece of glass fiber

mount it on a straw ( perpendicular to the ground)

place the stray in a hole
put a piece of paper in such a position that the drop of the fiber cam
be marked off
place in draft free place


now for the test

glue a small amount of cotton on the tip of the fiber

let the glue dry and the fiber level off


make the position on the paper


put as best you can one drop of distilled water on the cotton

measure where the fiber droops to

and time how long the fiber takes to come back to it's resting place


then do the same with a drop of wine


this should give us some idea how fast a drop of wine evaporates

we can then use this information to ask the question what happens when
you open a bottle of wine


we know that some weight will be lost from the wine and some idea how
fast it does it

yes i know anyone could blow the particulars of the conclusions away
but the reality is that cthuling etc on the web gives no answer as to
the weight loss of wine when a bottle is opened or a glass of wine is
left to stand

i think we who love to cook need this information

stay tuned

In article t>, ilaboo
> wrote:

> i am trying to see how much weight is lost in 3 hours from a glass of
> wine and do not have access to a scale sensitive enough


There is a little bit of information in the FAQ:

http://vsack.bei.t-online.de/rfc_faq0.html#4.7

--
Dan Abel
Sonoma State University
AIS

In article t>, ilaboo
> wrote:

> i am trying to see how much weight is lost in 3 hours from a glass of
> wine and do not have access to a scale sensitive enough


There is a little bit of information in the FAQ:

http://vsack.bei.t-online.de/rfc_faq0.html#4.7

--
Dan Abel
Sonoma State University
AIS

Dan Abel wrote:
> In article t>, ilaboo
> > wrote:
>
>
>>i am trying to see how much weight is lost in 3 hours from a glass of
>>wine and do not have access to a scale sensitive enough
>
>
>
> There is a little bit of information in the FAQ:
>
> http://vsack.bei.t-online.de/rfc_faq0.html#4.7
>
thanks for the tip

i find it incredible that a study showed that it is possible for 85% of
teh alsohol froma beverage could still be contained after
cooking!!--would like to have more specific info

take care
and thanks again
peter

ilaboo wrote:

> Dan Abel wrote:
>
>> In article t>, ilaboo
>> > wrote:
>>
>>> i am trying to see how much weight is lost in 3 hours from a glass of
>>> wine and do not have access to a scale sensitive enough
>>
>> There is a little bit of information in the FAQ:
>>
>> http://vsack.bei.t-online.de/rfc_faq0.html#4.7
>>
> thanks for the tip

<LOL> That's the same chart I posted a few days ago. Along with
several more bits of information. How quickly they forget...

<http://tinyurl.com/3rayl>

Could it be that I'm in his killfile for pointing out his silly
guesswork? Me? Serenity personified? <LOL>

> i find it incredible that a study showed that it is possible for 85% of
> teh alsohol froma beverage could still be contained after
> cooking!!--would like to have more specific info

Well, you can just sit there and wait for it to come to you, as you
seem to enjoy doing, or you could go looking for it. Given your recent
history with such things, I thought it would be good to just drop some
in here. Confident in the suspicion that it won't matter a whit to
your most wonderful speculations from a posture of utterly unspoiled
ignorance, herewith some sources.

Start by looking for a phase diagram for the alcohol-water system.
Then see what's he

<http://tinyurl.com/52q4p>
<http://tinyurl.com/5xvvr>
<http://tinyurl.com/4zufr>

A paper to look at:
Alcohol Retention in Food Preparation,
Augustin, Jorg and Augustin, Evelyn,
J. American Dietetic Association,
Vol. 92 #4 (April 1992), p 486 - 488.

> take care
> and thanks again

Hey. No sweat...

Pastorio

bob

thanks for the info
looked it all up
still could not find anything specific about evaporation ( actually
weight loss from a open bottle of wine --say at room temperature--over time.

any suggestions how to do this in a simple kitchen would be appreciated.--

cthugling not helpful

tia
peter

bob

thanks for the info
looked it all up
still could not find anything specific about evaporation ( actually
weight loss from a open bottle of wine --say at room temperature--over time.

any suggestions how to do this in a simple kitchen would be appreciated.--

cthugling not helpful

tia
peter

ilaboo wrote:

> bob
>
> thanks for the info
> looked it all up
> still could not find anything specific about evaporation ( actually
> weight loss from a open bottle of wine --say at room temperature--over
> time.

And you're not going to find anything authoritative that can be used
to extrapolate from. Too many variables. No practical application.

Pastorio

> any suggestions how to do this in a simple kitchen would be appreciated.--
>
> cthugling not helpful
>
> tia
> peter

ilaboo wrote:

> bob
>
> thanks for the info
> looked it all up
> still could not find anything specific about evaporation ( actually
> weight loss from a open bottle of wine --say at room temperature--over
> time.

And you're not going to find anything authoritative that can be used
to extrapolate from. Too many variables. No practical application.

Pastorio

> any suggestions how to do this in a simple kitchen would be appreciated.--
>
> cthugling not helpful
>
> tia
> peter