h a l f b a k e r yPoint of hors d'oevre
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Alti-Bar
Colder drinks... Through low atmospheric pressure! | |
Everyone knows that the higher your altitude (and thus the lower your pressure), the boiling point of water drops (Which is why you can't get a decent cup of tea on an airplane, but I digress).
Anyway, the idea is that you build a bar with an airtight seal around the building, so you can use a giant
vacuum pump to reduce the air pressure inside, thus reducing the freezing temperature of water, and allowing drinks at -10°C!
[link]
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Due to freezing point depression alcoholic solutions can already be cooled well below 0C. Even so I must ask why this is a good idea: After you got over the vestibular issues and nausea you are not likely to want an alcoholic drink cold or otherwise. Airplane cabins are pressurized. |
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//thus reducing the freezing temperature of water, and allowing drinks at -10°C//
The freezer where I keep my vodka goes down to -18°C - why would I want to go somewhere else to drink warm vodka? |
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Per Wikipedia "Unlike the boiling point, the melting point is relatively insensitive to pressure because the solid/liquid transition represents only a small change in volume", so how low would the pressure have to be and could human's survive in your bar? Would I get the bends when I walked in?
For these reasons, I'm going to have to bone. (-) When I need a beer, I don't want to wait. |
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It is time for you to go over your PT graphs. And don't sell any fizzy drinks... |
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>reduce the air pressure inside |
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That would be the bar-ometric pressure, surely? |
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