Leyden Jars and Batteries According to Benjamin Franklin
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Discovery of Radio Waves 1887 Static Electricity
Heinrich Hertz (1857 - 1894) Discovery of Radio Waves 1887 Static Electricity • Thales of Miletus (624 – 526 BC) – Two pieces of amber rubbed with wool or two pieces of glass rubbed with silk would repel each other. • We now know that the amber removes electrons from the wool and becomes negatively charged. • Similarly, the glass becomes positively charged, having given up electrons to the silk. – Also, the amber would be attracted to the glass and the wool to the silk. Static Electricity Magnetism • Thales of Miletus (624-526 BCE) • Described the lodestone • China in 100 BCE used the magnetic compass. • By convention, the direction of a magnetic field (S -> N) is indicated by a compass needle. Galileo Galilei (1564 – 1642) • One of the earliest “scientists”, dared to “tinker with nature”, rather than merely observing it. • Observed moons of Jupiter, and supported the Copernican hypothesis. Isaac Newton (1642 – 1727) • Invented calculus to describe gravitation. • Demonstrated that white light is a mixture of colours. • Postulated that light is a stream of corpuscles. • Invented the Newtonian telescope. Static Electricity • 1663 – The earliest friction machines rubbed a glass sphere against wool. • 1733 – Charles Francois du Fay (1698 – 1739) postulated that there were two kinds of electrical fluid – vitreous and resinous Static Electricity • 1733 – The Leyden jar invented in Holland could store charges from generators. • Spurred much research into static electricity. Static Electricity • Benjamin Franklin (1705 - 1790) • 1751 - Lightning was static electricity • Arbitrarily defined Vitreous as “positive” • Resinous, “negative” • Theory of charge conservation Static Electricity • Luigi Galvani (1737–1798) • 1770 - Discovered that static electricity from a Leyden jar could make frog’s legs twitch. -
How to Make a Smell Training Kit July 3 2019
Some frequently asked questions Q. How much oil do I need in the jar? A. You only need enough to saturate the paper disc. Any more than that is just a waste of the oil. Q. I can’t smell anything! Have I done it wrong? A. Probably not. If you’ve followed the directions, your jars should be plenty “smelly”. The saturated disc, kept in the closed space with the cap on the jar, creates a really strong smell. If you are not smelling it now, give it time. Q. Can I put my nose all the way into the jar? A. That is not recommended. Keep the tip of your nose out of the jar. Q. What if I want to reuse the jar, but with different oils? A. You can do this, but you need to give the jars a really Smell Training Kits good clean with hot water and soap. Let them dry thoroughly. The lid will smell like the previous oil (not great, but you could improvise and remove the inside of the cap, which is made of white, plastic coated paper). Then cut yourself some new watercolour paper discs and make up the new jars. How to make your own Q. Can I use cotton pads inside the jars? A. Cotton pads are not recommended. They make a great place for bacteria to collect. Watercolour paper is absorbent, but does not harbour bacteria. Contact details E: [email protected] • W: abscent.org © AbScent is a charity registered in England and Wales No. 1183468• • Registered Office: 14 London Street, Andover, Hampshire SP10 2PA © AbScent 2019 Making your own kit is easy Just follow these simple steps. -
The Stage Is Set
The Stage Is Set: Developments before 1900 Leading to Practical Wireless Communication Darrel T. Emerson National Radio Astronomy Observatory1, 949 N. Cherry Avenue, Tucson, AZ 85721 In 1909, Guglielmo Marconi and Carl Ferdinand Braun were awarded the Nobel Prize in Physics "in recognition of their contributions to the development of wireless telegraphy." In the Nobel Prize Presentation Speech by the President of the Royal Swedish Academy of Sciences [1], tribute was first paid to the earlier theorists and experimentalists. “It was Faraday with his unique penetrating power of mind, who first suspected a close connection between the phenomena of light and electricity, and it was Maxwell who transformed his bold concepts and thoughts into mathematical language, and finally, it was Hertz who through his classical experiments showed that the new ideas as to the nature of electricity and light had a real basis in fact.” These and many other scientists set the stage for the rapid development of wireless communication starting in the last decade of the 19th century. I. INTRODUCTION A key factor in the development of wireless communication, as opposed to pure research into the science of electromagnetic waves and phenomena, was simply the motivation to make it work. More than anyone else, Marconi was to provide that. However, for the possibility of wireless communication to be treated as a serious possibility in the first place and for it to be able to develop, there had to be an adequate theoretical and technological background. Electromagnetic theory, itself based on earlier experiment and theory, had to be sufficiently developed that 1. -
Guide for Labeling Consumer Package by Weight, Volume, Count, Or Measure (Length, Area Or Thickness)
NIST Special Publication 1020 Guide for Labeling Consumer Package by Weight, Volume, Count, or Measure (length, area or thickness) Editors: David Sefcik Lisa Warfield This publication is available free of charge from: https://doi.org/10.6028/NIST.SP.1020 NIST Special Publication 1020 Guide for Labeling Consumer Package by Weight, Volume, Count, or Measure (length, area or thickness) Editors: David Sefcik Lisa Warfield Dr. Douglas Olson, Chief Office of Weights and Measures Physical Measurement Laboratory This publication is available free of charge from: https://doi.org/10.6028/NIST.SP.1020 June 2020 NIST SP 1020 supersedes all previous editions U.S. Department of Commerce Wilbur L. Ross, Jr., Secretary National Institute of Standards and Technology Walter Copan, NIST Director and Undersecretary of Commerce for Standards and Technology Certain commercial entities, equipment, or materials may be identified in this document in order to describe an experimental procedure or concept adequately. Such identification is not intended to imply recommendation or endorsement by the National Institute of Standards and Technology, nor is it intended to imply that the entities, materials, or equipment are necessarily the best available for the purpose. National Institute of Standards and Technology Special Publication 1020 Natl. Inst. Stand. Technol. Spec. Publ. 1020, 40 pages (June 2020) This publication is available free of charge from: https://doi.org/10.6028/NIST.SP.1020 Foreword This document, “Guide for Labeling Consumer Packages by Weight, Volume, Count, or Measure (length, area, or thickness),” is based on the Uniform Packaging and Labeling Regulation (UPLR) in National Institute of Standards and Technology Handbook 130, “Uniform Laws and Regulation in the Areas of Legal Metrology and Fuel Quality.” It provides a summary of labeling requirements for consumer products and commodities sold by weight, volume, count, or measure. -
Lesson 04 Capacitors Inductors Antennas
Sierra College CIE-01 Jim Weir 530.272.2203 Lesson 04 [email protected] www.rstengineering.com/sierra Capacitors Inductors Antennas Capacitors A capacitor is two conductors separated by an insulator. That's pretty generic, isn't it? For example, you are a salt water sack (conductor) separated from your lab partner by an insulator (air). Does that make you two a capacitor? You bet. How about your automobile (steel) separated from the earth (conductor) by rubber tires? Yup (anybody old enough to remember "grounding straps"?). How about the earth and the moon separated by space? You bet. Going to the other extreme, how about two copper atoms separated by the "nothingness" of a billionth of an inch inside the copper molecule? You got it. One of the first capacitors was the Leyden jar, so named because it was invented by Pieter van Musschenbroek of the University of Leyden, Netherlands in 1745. It consisted of an outer metal shell, a glass jar, and an inner metal plate. Two brass conductors separated by a glass insulator. Because at the time it was thought to "condense" the "vapors of electricity" into a jar, it was originally called a "condenser", a name that was used for this electrical device up until the 1950s when the modern word capacitor became the preferred nomenclature. Page 1 of 16 Benjamin Franklin (late, of Philadelphia) did some experimentation with atmospheric static electricity. Franklin used the static electricity to first attract the small pith ball to the Leyden jar's "bell", and then after it was charged, it was repelled to the "grounding" bell, then reattracted to the jar bell, and so on until the static charge was dissipated. -
How to Can Food: the Basics
Extension HYG-5338-02 FHuman Nutrition,actSheet 1787 Neil Avenue, Columbus, OH 43210 Canning Basics ethods for canning foods at home have changed greatly should be processed in a boiling water canner or pressure canner. M since the procedure was first introduced almost two cen- The lower the pH, the more acidic the food. turies ago. Since then, research has enabled home canners to Acidic foods have pH values below 4.6. These foods include simplify and safely preserve higher quality foods. Knowing why pickles, most fruits, and jams and jellies made from fruit. (In canning works and what causes food to spoil underscores the pickling, the acid level is increased by adding lemon juice, citric importance of following directions carefully. acid, or vinegar.) Acidic foods contain enough acidity either to stop the growth of botulinum bacteria or destroy the bacteria How Canning Preserves Foods more rapidly when heated. Acidic foods may be safely canned in Invisible microorganisms are all around us. Many are ben- a boiling water canner. eficial; others are harmful. All foods contain microorganisms, Low-acid foods have pH values higher than 4.6. They do not the major cause of food spoilage. Using heat to destroy microor- contain enough acid to prevent the growth of botulinum bacteria. ganisms, proper canning techniques stop this spoilage. During These foods are processed at temperatures of 240 degrees F to the canning process, air is driven from the jar and a vacuum is 250 degrees F, attainable with pressure canners operated at 10 to formed as the jar cools and seals, preventing microorganisms 15 pounds per square inch (psi) of pressure. -
Bee Prepared by Making Meals in a Jar for Your Food Storage
Bee Prepared by making Meals in a Jar for your food storage Copyright: Please do not reproduce this lesson and give it to other people. Direct them to www.homemakingdivas.com to purchase their copy or you can contact Stacy [email protected] ©www.homemakingdivas.com Meals in a jar are easy to cook. The ingredients are already cut up and measured so when you get ready to make the meal you only have a few steps to prepare the meal. Most recipes just need water added at cooking time. The size of the jar is versatile and can be made for the number of servings in your household. The quart size meals in a jar makes a meal for a family of 5-6 and averages about 9 cups of prepared food. The meals can be made in Mylar bags, but canning jars are preferable because the jar is reusable. When canning jars in a hot water bath you need to buy a new lid every time you bottle food but making a meal in a jar is different. You need a new lid the first time you make a meal but that lid can be reused later. Mylar bags are good to send with college students or friends that will throw away the jar. The pint sized meals in a jar are perfect for a single person or a couple. The hardest part about cooking after your family leaves home is all the leftover food. The pint size meal makes 2-3 servings so you won’t get tired of the food. -
Recommended Containers, Preservation, Storage, & Holding
Recommended Containers, Preservation, Storage & Holding Times Revised July 29, 2016 Page 1 of 8 Recommended Containers, Preservation, Storage, & Holding Times Sample Integrity Eurofins Spectrum Analytical, Inc. is committed to maintaining the integrity of all samples submitted for laboratory analyses. Spectrum has a set criterion that all samples must pass in order to be considered to be of satisfactory condition. The Sample Department will notify the client of any samples that may be considered to be of unsatisfactory condition. Analysis of unsatisfactory samples will be conducted only with the written authorization from the client. Collection of Samples in Duplicate The collection of a sample in duplicate is requested when submitting a series of five or more samples per Chain of Custody. Collecting double the volume of a sample will enable us to perform additional quality control procedures in the laboratory. This practice may also be utilized when submitting samples for a project requiring additional quality control information. Cooling of Samples Samples must be chilled to <6oC immediately following collection and packed with a sufficient amount of ice to maintain that temperature until receipt at laboratory facility. EPA protocols do not allow the use of icepacks or ice substitutes (blue ice) because they are unable to maintain a cold enough temperature. Where “Cool ≤60 C” is stated, samples are not to be frozen. Drinking water samples must also include a temperature blank in the cooler. Laboratories are required to maintain a record of sample temperature as received. Spectrum utilizes infrared temperature recorder to monitor temperature, with the exception of temperature blanks which are measured by immersion thermometer. -
Steps in Processing Jams and Jellies
Steps in Processing Jams and Jellies Follow These Steps in Making Jam or Jelly at Home (for recipes suitable for boiling water canning): 1. Wash Mason-type canning jars (half-pint or pint size) in hot water with detergent and rinse well by hand, or wash in a dishwasher. If your recipe calls for pre-sterilized jars, sterilize the clean jars by submerging them 10 minutes in boiling water. The easiest way is to stand the empty jars upright on a rack in a boiling water canner filled with clean water. There should be enough water to fill the jars and still come to a level 1 to 2 inches above the tops of the jars. Bring the water to a boil and boil for 10 minutes. (If you are at an altitude of 1000 feet or more, add 1 minute of sterilizing time for each 1000 feet of altitude.) Jars can remain in the hot water until they are ready to be filled. If you are not pre-sterilizing jars, keep the clean (washed and rinsed) jars hot until time to fill them. 2. Prepare the canning jar lids according to the manufacturer's recommendations. 3. Prepare the jam or jelly according to recipe directions. Boil for the recommended time in the recipe and then quickly skim off foam (if needed or desired). 4. Remove presterilized jars from the hot water one at a time, carefully tilting them to quickly empty the water from them into the canner. Be careful not to burn yourself. To make sure they are completely drained, the jars may be turned upside down on a clean towel on the countertop. -
Glass Packaging Why “Pipeline” Packaging
Glass Packaging Why “Pipeline” Packaging A “pipeline” is a channel that moves resources and information from impractical locations to places where they can readily be used. Through services, products, expert advisory and innovation, Pipeline Packaging will be that channel towards your company’s success. SERVING THE U.S. SINCE 1988 Atlanta, GA Des Moines, IA MI Detroit, MI Baton Rouge, LA Detroit Houston, TX IA Cleveland OH Charlotte, NC Des Moines Oyster Creek, TX Cincinnati Cincinnati, OH Nashville, TN NC Cleveland, OH Charlotte Public warehouses TN throughout the Nashville Dallas, TX United States Atlanta GA Dallas LA TX Houston Baton Rouge Oyster Creek 2 Products We have access to thousands of products to meet your safety, brand and budgetary needs. Steel, plastic, glass, fiber, tinplate and aluminum are only the first of many options. Sizes, shapes and colors can easily be accommodated. Let Pipeline’s specialists help you find the right packaging for your product. Bottles, Cubitainers and Jars Closing Tools Available in a variety of plastics, glass and colors. Sizes range 8-1/2", 11-1/4" and 14" closing from 1-ounce to 5-gallon bottles and jars. Custom packaging tools are available in manual molds can easily be accommodated with minimum orders. and air operated styles. Closing tool repair and loan services are also offered by Pipeline Packaging. Closures Closures, pumps and sprayers for all containers are available in a vast assortment of sizes and styles. Choose from metal or plastic screw caps, child- resistant, sealed-for-your- Cans protection and interior tamper proof seals. Tinplate, steel and aluminum cans are available in round, paint-style, f-style, monotop/utility and aerosol. -
Canning & Cottage Foods Approved Methods of Canning NON
Canning & Cottage Foods Approved Methods of Canning ●Water bath (BWB, WB) 212 degrees –Jams, jellies, pickles and/or high acid produce ●Pressure Canning (PC) 220-250 degrees –Meat, beans, root vegetables, –“Meals in Jars”, acidified tomatoes ●Steam Canning 212 degrees (<45 minutes processing time) THESE PROCESSES ARE NOT INTERCHANGABLE! NON-Approved Methods of Canning ●“Open Kettle” –Fill jars, wrap in towels (No WB process) –Inverting (No WB process) –Baking (breads, etc.) in canning jars –Oven canning ●Electric pressure canners (“InstaPots) –Not USDA approved and no current tests to document appropriate time/temps ●Paraffin seals (Jams & jellies) Canning = Science + Art ● Tested recipes MUST be used for resale ● Minimal variations allowed ● No “guessing” at processing times ● No “guessing” at pH levels ● No adding thickening agents unless tested ● Many of “Grandma's Recipes” are not safe ● for personal use or resale ● Low-sugar/no-sugar recipes are available ● Understand what is for flavor, what is for safety 1 Water Bath Canning Basics Water Bath Canning Basics ● Tall stock pot with tight-fitting lid and rack ● Timer (4” over jars) ● Draft-free resting place (12-24 hours) ● Jar grabber ● Approved recipe & PREMEASURED ● Approved canning jars (may be reused) ingredients ● New lids (do not reuse!) ● Pectin ● Rings (may be reused) ● Vinegar – 5% Acidity ● Hot pads ● Paper Towels ● Ladle & funnel ● Plastic “debubbler” Types of Pectin Quality Control? ●Liquid ●Powder – Standard or low-sugar ●Natural –Some fruits have high levels of naturally- occurring pectin and do not require more ●Each pectin uses different methods; carefully read instructions before beginning Tips & Tricks Water Bath Canning Process ●Add 2-3 TBSP of 5% vinegar to water bath to ● Prepare jars by washing, checking rims for prevent scaling (residue) on jars cracks or imperfections. -
01. Franklin Intro 9/04
Franklin and Electrostatics- Ben Franklin as my Lab Partner A Workshop on Franklin’s Experiments in Electrostatics Developed at the Wright Center for Innovative Science Teaching Tufts University Medford MA 02155 by Robert A. Morse, Ph.D. ©2004 Sept 2004 Benjamin Franklin observing his lightning alarm. Described in Section VII. Engraving after the painting by Mason Chamberlin, R. A. Reproduced from Bigelow, 1904 Vol. VII Franklin and Electrostatics version 1.3 ©2004 Robert A. Morse Wright Center for Science Teaching, Tufts University Section I- page 1 Copyright and reproduction Copyright 2004 by Robert A. Morse, Wright Center for Science Education, Tufts University, Medford, MA. Quotes from Franklin and others are in the public domain, as are images labeled public domain. These materials may be reproduced freely for educational and individual use and extracts may be used with acknowledgement and a copy of this notice.These materials may not be reproduced for commercial use or otherwise sold without permission from the copyright holder. The materials are available on the Wright Center website at www.tufts.edu/as/wright_center/ Acknowledgements Rodney LaBrecque, then at Milton Academy, wrote a set of laboratory activities on Benjamin Franklin’s experiments, which was published as an appendix to my 1992 book, Teaching about Electrostatics, and I thank him for directing my attention to Franklin’s writing and the possibility of using his experiments in teaching. I would like to thank the Fondation H. Dudley Wright and the Wright Center for Innovative Science Teaching at Tufts University for the fellowship support and facilities that made this work possible.