Monday, May 7, 2012

Whipped chocolate made with high pressure nitrous oxide

I made some whipped chocolate by melting standard semi-sweet morsels, and applying nitrous oxide at 250 psi. I then dispensed the melted, gassified chocolate into a chilled vacuum chamber, then applied a vacuum to create large bubbles within the chocolate. I maintained the vacuum level while the chocolate solidified with the bubbles still intact. This process yields a dessert that is very low-density, and has a very pleasant airy texture.

Simple cloud chamber

A cloud chamber shows alpha particles being emitted from americium sources. The chamber works by creating a layer of supersaturated alcohol vapor which visualize the radation. The alpha particles trigger condensation in trails through the vapor cloud and show up as tiny droplet tracks. In this chamber, I have two alcohol-soaked pads above an aluminum plate that is cooled by dry ice. The pads emit alcohol vapor, which is cooled by the air above the aluminum plate to the point where it is colder than would normally by necessary to condense. The tiny radioactive particle pushes it over the edge to cause condensation, which is visible droplets.