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Joined 3 years ago
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Cake day: June 12th, 2023

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  • If you fully submerge an object, you displace its VOLUME of water. It will always be the same amount (imagine a bowling ball and a soccer ball). You might need to push it.

    When you relate that to its weight, you get the density.

    Imagine you have two 1kg lumps of steel. Out of one you make a bowl with thin walls the out of the other a metal ball. Afterwards they still have (about) the same weight, volume and density - as it’s still steel.

    But put the bowl onto the basin and with a little luck it will float like a boat *, put in the steel ball it will sink.

    But when you put in the bowl sideways without splashing it will displace about the same amount of water than the ball. And it will still weigh 1kg.

    *= The thing with floating people remember from school: The floating bowl will displace as much water as it weighs - that’s the thing Archimedes found out. So our 1kg bowl will displace 1kg of water - which is incidentally about 1 liter, because the density of water is about 1kg/l (it was intentionally defined that way, some guys in the French revolution used water to define mass by volume)




  • Oh it seems I can’t add a photo in a comment.

    Wanted to share one of the olive oil I have here:

    Durchschnitt /100ml:

    Energie 3389 kJ/824 kcal Fett 91,6g davon gesättigte Fettsäuren 14,2g Kohlehydrate 0g davon Zucker 0g Eiweiß 0g Salz 0g

    (Energy, fat, saturated fats, carbohydrates, sugar, salt)

    I now can easily compare different Oils with each other and also have some compassion how much energy per volume the oil has. If I need the exact values for my “serving”, I can easily and correctly calculate them.

    Oh and liquids are specified in amount person 100ml, not per amount in 100g.

    This is useful info. And of course when I use OIL I know what I do, the differences aren’t too large between oils, energy-wise. For snacks I do glance at that info, however.

    (Oh and the label info made me less afraid of using oils - I use quite a lot of olive oil, even more than sunflower oil for cooking. I can use A LOOOT of oil in my cooking , if I just leave out that snickers bar later in the day)

    Update: Btw my sunflower oil declares a serving to be 10ml, while still listing the 100ml values.






  • I have never seen or heard anything about that. Over here 95% of the crappers are wall mount with a hidden - whatever Spülkasten is called in English. The water reservoir with all the mechanics inside. What does frequently happen: If you got freshwater with a lot of minerals the flush mechanism can get stuck after 5 years or so. Therefore I open up mine once a year or so (no tools needed) and add some acid to decalcify stuff.

    They got common in the late 80s / early 90s, before a very weird kind of crappers were common here which I can just call poop inspection crappers. Poop landed on a kind of “dry plate” and flushing would flush it off. You needed to brush more with a toilet brush, the advantage was no splashback. Those typically were floor. mount.