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Gosh no... yeap, nothing has changed - those modern digital thermometers that are used nowadays just do so well being calibrated in that same manner.
Oh, btw, speaking of these easily performed calibrations that you are so keen upon, can you please show us silly posters the data/records that depict when and what results all these calibrations were?
One last item - still waiting to hear about how even modern thermometers, you know those fancy digital soooo precise and accurate versions, such as those used in the infamous Tucson measurements can provide incorrect [high] data... and then those values are not adjusted.
Yet,,, interestingly, these "experts" can make assumptions on if the stations are in black or light paved parking lots, gravel of various shades, grassy areas, etc., and make model adjustments there.
For those interested in this kind of discussion, have a gander at the following article that provides a lot of items to seriously ponder and think about - especially when considering what data was used, how it was "adjusted" [if it indeed was], and how widespread this false data could be. And then contemplate this occurred here in the US - what may have happened elsewhere?
After a year of study, the National Weather Service has confirmed what people in Tucson, Ariz., had long suspected: the city's official thermometer runs too hot, by as much as two degrees on some days. ... Complaints about the HO83 came from professors as far away from Tucson as Albany.
How come you can't deal with real data, all you can do is argue words. Why can't you use numbers?
I want to hear from you as to your comments on this data. I don't want a bunch of words, I want to hear a statistical assessment. If you are who you say you are, you will have no difficulty doing this.
rlchurch--all you can do is denigrate people about thermometers? Why can't you deal with real data?
It isn't true. You're just wrong. Ask you elementary school teacher.
You can't admit that you are wrong? You can have water at 220 degrees, and it will usually be boiling. It's simple common sense to understand that you can heat a liquid past its boiling point.
Again, you can have water boiling in a pot higher than 212 degrees. If it's at 220, it will still be boiling water.
So how did you get around that one? How did you arbitrarily decide when it reached "equilibrium"?
Boiling occurs when the water is hot enough to have the same pressure as the surrounding air, so that it can form bubbles. It doesn't have to boil at 212 (100°C), it can boil at 208, or 205, it all depends on altitude
The temperature at which the vapor pressure is equal to the atmospheric pressure is called the boiling point. Water at 10,000 feet boils at ~195.
Water at 220 will be boiling at sea level, but other thermal properties will be different than a 212 boil, such as specific volume, density, specific heat.
I have worked with water that was still liquid at over 600 deg F and know of some cases where water is used at over 1,000 Deg and is denser than it is at Standard Temperature and Pressure. The devices are called boilers or supercritical steam generators. RLChurch knows what I am talking about.
IRRC a saturated mixture of sodium chloride and water liquid and ice is stable at Zero Deg F. and is used to calibrate thermometers. Calibrating the other end of the scale is more difficult because of variants of water cleanliness and atmospheric pressure. As there are temperature charts that correct for variances in pressure and scientists always use “boiling chips” to prevent a superheated situation developing. A beaker of superheated water or a pot on your stove, flashing into a water/steam mixture can be very dangerous because of the spatter and spray.
Calibration of temperature measuring equipment is such a basic laboratory task and technique that it is rarely discussed.
rlchurch--all you can do is denigrate people about thermometers? Why can't you deal with real data?
Real data? The community does deal with real data. Why do you deny what 100,000
members of AAAS can see clearly?
Real data? 50 cubic miles of water is melting from the Greenland Ice Sheet per year. At some point that entire structure becomes unstable and starts sliding into the sea. That's a 23 foot increase in sea level. How's that for real data? Statistically, how many homes and businesses that are now occupied will be inundated Mr. Statistician?
According to NOAA the ten warmest years in recorded history have all occurred in the last dozen years. What's the probability of that occurring by chance Mr. Statistician?
You can't admit that you are wrong? You can have water at 220 degrees, and it will usually be boiling. It's simple common sense to understand that you can heat a liquid past its boiling point.
LOL try it today on your stove. I'll call the Nobel committee.
BTW I think you're the poster child for the thread Do You Value the Opinions of Educated People More Than the Uneducated? There are quite a few on the thread who espouse relying on "common sense".
You and dcashley should hook up. You're a great tag team.
I have worked with water that was still liquid at over 600 deg F and know of some cases where water is used at over 1,000 Deg and is denser than it is at Standard Temperature and Pressure. The devices are called boilers or supercritical steam generators. RLChurch knows what I am talking about.
Absolutely, at 500 psig the boiling point of water is almost 500°F. Many building are cooled using evaporative units which relies on the low temperature at which water boils when in a vacuum.
Quote:
Originally Posted by GregW
IRRC a saturated mixture of sodium chloride and water liquid and ice is stable at Zero Deg F. and is used to calibrate thermometers. Calibrating the other end of the scale is more difficult because of variants of water cleanliness and atmospheric pressure. As there are temperature charts that correct for variances in pressure and scientists always use “boiling chips” to prevent a superheated situation developing. A beaker of superheated water or a pot on your stove, flashing into a water/steam mixture can be very dangerous because of the spatter and spray.
Calibration of temperature measuring equipment is such a basic laboratory task and technique that it is rarely discussed.
A pot on your stove won't superheat. In fact you'll have nucleate boiling at the pot surface well before you hit bulk boiling at 212°.
This little side tour on boiling water has been great. It pretty much proves the point that most climate change deniers haven't the vaguest notion about science.
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