The eleventh most deadly enemy is the false marketing packaged with scientific principles.

Challenger openthepot

SMEkejigushi_qiehao· 2019-11-10 23:02:12

They play with almost impeccable science tricks, making people willing to be deceived, and even if they find that they are cheated, they can’t say why. This kind of scientific scam is the most deadly, and it makes people angry and helpless at any time.

The Double Eleven Shopping Festival has arrived, and almost everyone in the country is surrounded by a strong desire to shop. Each shopping platform creates a mad shopping atmosphere, and offers rare incentives to give people the illusion of "buy is to earn". In addition, a lot of net red has been broadcast live, which temptation to resist?

But consumers are gradually being overwhelmed by sensible emotions, which is just a good time for unscrupulous businesses to take the opportunity to sell fake goods.

At this time, the scientific holes that are easy to see in the weekdays are placed in the shopping scene where dopamine is fully released, and it will only make people pay for the underground. Moreover, many new types of fake marketing are now packaged with real scientific principles.

They play with almost impeccable science tricks, making people willing to be deceived, and even if they find out they are cheated, they can’t say why. This kind of scientific scam is the most deadly, and it makes people angry and helpless at any time.

The iron pan that does not drain the oil, the fried eggs will not paste?

Last year, with the third season of CCTV's "China on the Tip of the Tongue", a bit of a hot iron pot appeared in the show. Many merchants have taken advantage of the opportunity to promote a certain iron pot, and how well the iron pots that have been tempered by the millennium have been neglected.

The most amazing thing in the business is a show of scrambled eggs in clear water. It is said that only water can be put in, and without a drop of oil, it can be done without sticking. The iron pot makes special effects of non-stick pan, is it so amazing? First of all, let's first recall a few examples of incredible things in life.

Remember the last few years of the world Ice bucket challenge? In order to let the gradual freezing of people be understood by more people, some celebrity stars launched the challenge at that time, splashing the whole bucket of ice water directly from the head, which brought entertainment and communication effects, and had a real sense of care.

Afterwards, more people played more exciting new patterns, replacing the ice water with liquid nitrogen at temperatures as low as -193 °C, and the ice bucket challenge escalated into a liquid nitrogen challenge.

Be aware that the human body temperature limit currently recorded is 13.7 °C. When the body is immersed in water at 0 °C, untrained people will immediately lose consciousness, and within a few minutes they will end their lives due to massive necrosis of cells and tissues in the body.

But obviously, when the challenger in front of the camera received the splash of liquid nitrogen, the unexpected cold swept the whole body, and they did not encounter any accidents. These warriors are just cold and straight, and then talk and laugh in front of the camera as they are unharmed.

Some people are challenging the limits of the cold, and others are accepting dangerous demonstrations of high temperatures. We often see such performances: the challenger inserts 700 °C high-temperature lead water by hand.

In the slow motion lens, the “water splash” that splatters out of the liquid surface is a smooth hand – the challenger has not suffered any damage. Before this dangerous challenge, the challenger did not do any preparatory work other than washing his hands.

The dangerous challenge has attracted people’s attention. This kind of small acrobatics does not have any technical content, but it can only be achieved by packaging with scientific tricks.

Wok Pan "Incarnation" Non-stick pan, liquid nitrogen challenge, lead water challenge, these examples seem to have no connection, in fact, the same set of physical principles are used behind. Only some people use it to get people’s attention, but some people use it to commit fraud.

In 1756, a scientist named Leighton Frost discovered a strange phenomenon during cooking.

According to "Common Sense", after a few drops of water drops on the iron spoon with high temperature redness, the water drops should evaporate quickly. However, the water drops on the iron spoon did not disappear immediately, but instead they were completely in contact with the iron spoon, but were "suspended". After about 30 seconds, the water drops will collapse and evaporate.

This peculiar liquid character caused his intense enthusiasm for inquiry, and he immediately published an article about his findings. He believes that when exposed to the hot iron spoon, the contact surface at the bottom of the water droplets will immediately evaporate, but the evaporation inside the liquid is slightly delayed. Taking advantage of this short time difference, a layer of 0.1 to 0.2 mm of steam will form on the bottom surface of the liquid, enveloping the liquid that has not yet reached the evaporation.

This layer of steam prevents the liquid water from further contacting the iron spoon, and the thermal conductivity of the steam is worse than that of the metal, so the evaporation rate of the droplets is significantly slowed down. But this happens only when the temperature is above 193 °C. This critical temperature is called the Leiden Froth feature.

The water droplets of the Leiden Frost effect are occurring.

As a result, the previously ridiculous examples can be scientifically explained. In the lead water challenge, seemingly redundant hand washing steps are actually vital life-saving cheats.

Washing your hands is to let your hands get water at room temperature, so when you reach into the lead water at 700 °C, the original liquid in your hand will immediately have Leiden Frost effect. Should, a protective film composed of liquid is formed briefly, so the challenger's hand succeeded in avoiding high temperature burns.

The liquid nitrogen challenge is clearly met with low temperatures, which works? In fact, conversely, the low temperature liquid nitrogen is in contact with human skin. Isn't it equivalent to the normal temperature water coming into contact with the high temperature boiler?

The liquid nitrogen that pours on the person at this time is equivalent to the water poured into the hot pot. The human body acts as a small stove for "cooking" liquid nitrogen. The vapor layer formed on the surface of liquid nitrogen isolates the cold from the human senses.

Utilizing the Leiden Frost effect The iron pan avatar non-stick pan is also achievable. First burn the wok to a temperature above 193 °C, then sprinkle the dish with plenty of liquid into the pot. The "suspended" water drops naturally separate the dish from the pot, so it won't stick to the pot or paste. The pot is gone.

This phenomenon theoretically allows any iron pan to be non-sticky. But because heat transfer is basically isolated, it can't be used for real cooking.

In our traditional cooking, there is a kind of "hot pot cold oil" full of wisdom. First, put the pot on the fire and heat it. After heating to a certain level, pour a small amount of cold oil, then shake the iron pan to ensure that the oil rolls over the inner surface of the pan and finally pour the oil out. At this time, the cold oil forms an oil layer in the hot pot, and the ordinary iron pan becomes a non-stick pan.

The formation of harsh physical effects is rare in life, and although the performance is good, it is not convenient to use, and humans will satisfy this? What humans want is a real non-stick pan that can be easily used in the kitchen white! So, a non-stick coating material, Teflon was born.

A closer look, the surface of the iron pan is smooth, clean and shiny, and looks just like a non-stick pan. But if you enlarge the ordinary pan into a close-up picture, you can see that the surface is actually very rough and has many grooves. These grooves are the source of the stick.

The rough pan surface makes it easier for proteins, sugars, etc. to stick in the grooves, so that it needs to be violently removed with a brush when cleaning. The scratches on the pan result in a rougher surface and a more susceptible sticking of the pan, creating a terrible vicious circle between the pan and the pan.

Rough is a hard stick to the stick

The reason why the non-stick pan does not stick the food to the pan is because the non-stick surface has almost no friction when it comes into contact with any object. The non-stick pan has such a peculiar performance, mainly due to the layer of Teflon material on its surface.

Teflon's scientific name is polytetrafluoroethylene, which is a polymer plastic polymer. They consist of a long chain of atoms that are regularly connected. Although the structure is complex, the entire polymer contains only carbon and fluorine atoms.

A main chain in which carbon atoms are bonded to form a center, and a fluorine atom is bonded to a carbon atom through a chemical bond, thereby forming a tight chain structure. This structure gives Teflon a strong cohesive force, so strong that it hardly binds to other molecules.

black is carbon, green The result is a fluorine atom

The result is that the friction between the other materials and the Teflon coating is extremely small, so it is not easy to be stuck in the pot by food. bottom.

In addition to low friction, Teflon is also chemically inert, insulating and heat resistant, which is an advantage that other coatings cannot compete with. Using Teflon on a non-stick pan is a great way to save the pan.

Teflon is a superior non-stick coating material, but it was not originally made for non-stick pans.

In 1938, in the DuPont laboratory, chemist Roy Planck was trying to develop a new refrigerant. During the experiment, he unexpectedly discovered that after applying a high pressure to the tetrafluoroethylene gas, the gas reacted to form a white solid.

This accidentally produced substance has strong acid and alkali resistance, and even if it is as strong as "corrosive acid", it cannot be corroded. This material is Teflon, which is the Teflon that has swept the world. It is also known as the "King of Plastics" because of its superior performance.

But what can a plastic king who is so good can do? At that time, people took this powerful weapon, but they did not use it.

Until 16 years later, another chance, Teflon was related to the frying pan in the kitchen.

A fishing engineer, Marc Grigual, applied Teflon to the line and used its low friction to prevent the fishing line from knotting. Once, he applied Teflon to his frying pan at the suggestion of his wife.

Unexpectedly, this time, I was very surprised by the attempt. The Teflon frying pan was surprisingly easy to use, and the wife would never cook it again. This is the first non-stick pan in the world in 1954.

DuPont, which owns the Teflon patent, saw huge business opportunities and began mass production of non-stick pans. This has become the core product of DuPont for more than half a century. Until more than 60 years later, the superior characteristics of Teflon still make it irreplaceable.

But at the end of last month, Just as the Double Eleven Shopping Festival was hot and warmed up, a "dumping" incident occurred when a net red live broadcasted a non-stick pan.

The assistant puts the egg into the non-stick pan. As the temperature rises, you can see the delicious omelet immediately. But at this time, the eggs on the non-stick pan are sticking.

Although he tried to shovel the eggs while repeatedly stressing that the eggs would not stick to the pan, the eggs in the video were not as he wished, but were firmly stuck to the bottom of the pan.

Until a few days ago, the parties explained the reason for the egg stick. He claimed that it was caused by the use of a new non-stick pan. The method of opening the pot is to put about 70% water in the pot, boil it completely, and pour it after cooking for 5-6 minutes.

Usually the new iron pot needs to be opened, this is To clean the rust and impurities for cleaning purposes. Some people even put a layer of lard on the iron pot to prevent rust in a short time.

However, the Teflon coating that the non-stick pan originally had, why must it be used after such a pot? This is not explained in the study. Of course, the quality problem of the non-stick pan has to be answered by a special quality supervision department.

And this turmoil has also added a hint of vigilance to people in the hot shopping spree, allowing people to maintain a certain degree of rational treatment of net red goods and false marketing products.

Applying simple physical principles to kitchen utensils has become a means of false marketing, except that after sighing that there is no cultural loss, it should be in impulse consumption. Just beware of it in a moment.

郭肖. "Lipstick one brother" Li Jiaqi responded to the non-stick pan live rollover: did not follow the instructions, welcome to supervise. Observer Network, 2019.11.04.

ChrisWoodford. How does A Teflon non-stick pan work? Explain that Stuff, 2018.10.21.

Ashish. WhatMakes Teflon Cookware Non-Stick? Science ABC, 2017.01.15.

Bruce, Jeanne Lubin My Non-Stick Pan is Sticking! How to Get the Non-Stick Back.Quick and Dirty Tips, 2016.11.04.

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