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Pas bête, Enermax asked a santa claus

 
La Fortron Green Power 400W a aussi un excellent rapport qualité/prix

 
La Zubrowka gèle pas chez moi

 
 
Oui

Clair, ça gèle pas la zubrowska, de toute façon c'est au sortir du congélateur que ça se boit, c'est marqué sur la bouteille.

 
Autre question existentielle :
Pourquoi beaucoup de gens disent Zubrowska et pas Zubrowka ?

 
 
Il était à - combien le congel   ?

ouais enfin la ce sont les temperatures en concentrations pures, quand tu as des mélanges tu dois prendre en compte les autres constituants. Si par exemple tu as 40 % d'alcool et 60 %  d'eaux, je suis pas sur que ca reste liquide a -18 ° c...

 
 
Ben la vodka c'est 40% d'alcool, et ça ne gèle pas à -18°C (enfin, normalement   )

source .? , enfin pour la vodka et tout les trucs a 40° et plus c'est clair que la temperature devrait etre plus basse pour geler, mais les alcools a 20 ° , je crois que ca reste plausible que ca gele a - 20°C

D'ailleurs pas plus tard que tout a l'heure j'ai retrouver une biere a 9 ° congelée dans mon frigo ...

 
Source ? Ben moi par exemple Et puis c'est écrit sur les étiquettes que ça se conserve au congélateur ...
 
 
Sinon, la manzana (~15-20%) par exemple, ça gèle

Comment l'Académie Francaise choisit les mots qu'elle accepte d'intégrer a la langue francaise ou pas ? Usage courant, ...
 
Je sais pas si c'est qu'elle fait exactement, m'enfin vous m'avez compris

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Bin si ca gèle mais faut juste que ce soit assez froid Dans les congélos classiques à -18° ca gèle pas    
 
Mais genre si il est mal réglé et qu'il est à -25°, y a des chances que ca gèle
 
 
Edit: J'ai comme l'impression de sentir le roussi

là

merci klemton, j'avais la flemme de repondre ...

Oui mais il doit y avoir des conditions pour que certains mot soit considérés, non ?

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c'est pas forcément vrai, pour tout les désignations ayant rapport au net et à l'info, ils se sont joyeusement amusés à franciser des expressions anglo-saxonnes "pour préserver la lanque francaise", donc ça donne de grosses daubes orthographique que personne n'utilise, sauf quelques journalistes et politiques (mèl, cédérom et autres joyeusetées encore pires).
il y en a même qui ne veulent rien dire, genre l'ASFI (accès sans fil à l'internet) qui remplace le Wi-Fi (wireless fidelity), alors que par définition le wi-fi n'est pas forcément connecté à Internet...  
 
Bref les croutons de l'académie francaise au bûcher.

 
sinon la seule personne que j'ai vue utiliser le mot "mèl", c'est mon prof d'histoire  

 
 
Ah ben forcément, si le congel' est en position "congélation" ...
 
 
edit : congélation, pas surgélation ...

Pourquoi naturellement les filles sont plus souples que les garçons ?

Je subodore un rapport avec la musculature, mais lequel...

 
http://www.academie-francaise.fr/langue/index.html
 

 
Pour "cédérom" en revanche, c'est vrai. La justification c'est que le sigle "CD-ROM" est, je cite, "transcrit d'une façon qui heurte notre graphie" (contrairement à, par exemple, "radar" ou "laser" ).
Ceci dit, je trouve ça idiot aussi, surtout que l'on emploie bien plus "CD" que "CD-ROM".
 

 
Je n'ai aucune mention à l'ASFI dans le dictionnaire de l'Académie, dans l'ATILF, ou sur leur site.
Et pour cause, ce n'est pas l'Académie qui est à l'origine de cet acronyme idiot, mais la commission générale de terminologie ( lien : http://www.culture.gouv.fr/culture [...] rmino.html )
Par contre, comme précisé dans l'article ci-dessus, "la loi dispose que les avis de la Commission générale de terminologie et de néologie ne peuvent être publiés au Journal officiel qu’avec l’aval ou le consentement de l’Académie française".  
Zarb'

Question : pourquoi les tour de contrôle (des aéroports notamment) ont des carreaux inclinés vers l'extérieur?

(bon j'sait pas si c'est dans un airport, mais c'est ça l'idée)
C'est pour éviter la pluie, les reflets et ce genre de choses ou y'a d'autres raisons?

Si la tour est en hauteur, c'est pour regarder les mouvements des avions en bas sur la piste.
Et pour regarder de haut en bas, c'est la disposition la plus efficace.

Bin un congèl, ca congelle....    
 
Donc comme je dis, en temps normal ils sont réglé à -18°, c'est la température standard... Mais si ils sont mal réglé, bin ca congelle meme de la zub  

 
 
Non, un congèl' ça conserve les aliments déjà congelés (ou surgelés, je sais plus ).
 
La fonction congélation du congèl' abaisse la température vers -25°C (un truc du style)
 
Et -18°C c'est standard juste parce que ça fait 0°F ...

 
 
 
Et si tu mets un rosbiff à -18 il va pas se congeler ?    
 
 
Rien à foutre de la fonction congélation, je disais -25 juste comme ca pour l'exemple J'aurai pu dire -40 ca revenait au meme A une certaine température la vodka gèle.
 
 
Et -18 c'est la température idéale pour une conservation de longue durée sans utiliser trop d'énegie Ca sert à rien de dépenser des watts pour baisser la température à -50 si ca apporte pas une conservation vraiment beaucoup plus longue

 
http://www.cepr.tm.fr/fr/risqalim/ [...] rgeles.htm
 
Jme doute bien que la vodka va geler à un certain moment !

quelle est la difference entre un canard ?

trop de truc à lire, trop dur pour moi
 
 
Et pis je m'en fou en fait  

 
 
!

Apres une rapide recherche sur google :
 
"Geler l'alcool nécessite une température en dessous du zéro : les forces attractives intermoléculaires ne sont pas aussi fortes que celles régnant dans l'eau. Résultat : les deux premiers alcools les plus simples, le méthanol (constituant des antigels, justement) gèle à partir de -97,7°C et l'éthanol (constituant des boissons alcoolisées) à -114,4°C. On est loin des -18°C de votre congélateur."
 
La vodka gèle à -115°c  

Il faut lire avant de dire des conneries
 
La réponse à cela a déjà été donnée, et la vodka n'est pas de l'alcool pur, elle gèle donc largement avant -115°

Toutes mes confuses    
La vodka gèle à combien alors ? Je vois pas la réponse  

Elle gèle à une température inférieure à -18°C
(et encore, les vodkas ne sont pas toutes à 40% ...)

voila

http://www.abc.net.au/science/k2/s [...] 1027-1.htm
 
-> Vodka which is 40% ethanol and 60% water will freeze at about -29 C. As a normal kitchen freezer is about -18 C, it won't freeze in one of them.
 
-> At long last folks, here it is, the final answer to freezing vodka. AHCA report finished (I'll post links to it later when it is officially posted on the web as public record), IRB forms submitted and my research for Professor Froomkin chugging along nicely, I was presented with some free time today at the hospital. So, as I had promised before I will finally post the answer to the Vodka Freezing Question.
Of course everything freezes when it reaches absolute zero or 0K/-273C/-459F. But before I go into the long answer, I will post the very simple answer here. 80 proof vodka will freeze at approximately -26.95C or -16.51F. 100 proof vodka will freeze at approximately -40.43C or -40.78F (for why these numbers are approximate read the full post). For Alvin, who posted a comment to the second post on vodka freezing, the temp at which 70 proof vodka freezes is approximately -21.77C or -7.19F. For why all this works, read the extend post.
But be warned, there's lots of chemistry in there (even though I try hard to cover up as much of it as possible). You have been warned. To understand what's going on here we need to define what it means to 'freeze' something. In technical terms the freezing point of a compound is "the temperature at which the vapor pressure of the liquid equals the vapor pressure of the corresponding solid form." But what exactly does this mean? What is a solid and what is a liquid? What is solid and what is liquid can be generally classified by the amount of disorder there is within a sample of the compound. The amount of disorder in a sample of a compound is a function of the amount of energy the molecules of the sample of the coumpound you are studying have.
This energy can be manifested as heat, or, in the case of the amount of order in a system, the amount of movement -- which is just a form of work (there are three types of movements in chemicals: translational, rotational and vibrational). (Note that all I am doing here is a simple hack job on the laws of Thermodynamics, go here for a simple definition of thermodynamics, or go here for the more complex version.) Thus, a general way of determining if something is a solid or liquid is to look at the amount of order in a sample of the molecule at a given temperature and pressure (note that I'm going to ignore temperature and pressure for the rest of this post and just assume standard normal conditions). Thus a solid has a higher level of internal order than a liquid, a liquid more than a gas, and a gas more than a plasma.
This is also the reason that glass (SiO2) is considered to be a liquid and not a solid (if you go and look through the original windows of an old building you will notice that the image you see through the window is warped because there are now waves in the glass as the liquid has run down due to gravity). Why does vodka freeze at a different temperature than water? Vodka is a simple mixture of Ethanol (Ethyl Alcohol/Alcohol/EtOH). EtOH has a chemical formula of CH3CH2OH a boiling point of 78.3C and a freezing point of -117.3C. As a side note, EtOH has the following warning under it's entry in "The Condensed Chemical Dictionary", 9th ed. 1977: "Ehtyl Alcohol is classified as a depressant drug. Though it is rapidly oxidized in the body [by alcohol dehydrogenase I or II in the liver] and is therefore noncumulative, ingestion of even moderate amounts causes lowering of inhibitions, often succeeded by dizziness, headache, or nausea. Larger intake causes loss of motor nerve control, shallow respiration, and in extreme cases unconsciousness and even death. Degree of intoxication is determined by concentration of alcohol in the brain.
Of primary importance is the fact that intake of even moderate amonuts together with barbituates or similar drugs [a class of sleeping drugs, barbituates are generally dangers and have been supplanted by other drugs for many applications] is extremely dangerous, and may even be fatal." Under uses the term "beverages" is listed. Back to the real deal here. So why does Vodka have a lower freezing point than plain water? This has to do with the highly unique properties of water which cause it to be the only chemical we know of that acutally becomes less dense as it freezes and thus not kill life on this planet as we know it (imagine what would happen if ice sunk, it would kill everything under it as it sank to the bottom). Water, of course, contains Oxygen.
Oxygen is a very strong electron withdrawing element (this is why free radicals are so dangerous -- not to be confused with free base of course which is an actual term in organic chemistry). As such, an sp hybridized oxygen atom, while having a full valence shell, will not actually be a neutral atom, it will have a slightly negative dipole charge when bound to an element that is a weaker electron withdrawer (such as Carbon or Hydrogen). Thus a water molecule is not actually neutral, rather it has localized areas of charge. This means that water is capable of hydrogen bonding. Click here for more information on the structure of water. Anyway, to make a long story short, water, when it gets to 4 degrees C, begins to expand, not condense (as most molecular substances do when they cool) and forms a hexagonal lattice work crystal (which is why snowflakes have six points). Click here to see the crystal structure of ice.
NOTE THAT FOR THE REST OF THIS POST WHAT I WRITE ONLY APPLIES TO NON-ELECTROLYTE SOLVENTS! Different rules apply for salts (such as NaCl) dissolved in water. What happens when you put EtOH in water (like, say, when you have Vodka which is simply a solution of EtOH dissolved in the solvent Water) is that you get a condition called 'freezing point depression'. The relative strenght of the H-bonds formed in pure water is very high compared to other molecules. This means that you do not have to cool water very much to reach a point where the H-bond strengths exceed the translational, rotational, and vibrational energies of the water molecules, and thus the water molecules are effectively bound together (note that this does not mean that there is no motion in water molecules in ice, it just means that there is not enough to break the H-bonds). Because of quantum physical and thermodynamic reasons that I will not go into here, the lowest energy form of these H-bond interactinos happens to be in a hexagon. The introduction of other molecules, however, disrupts the H-bonding of water. Lower H-bonding frequencies means that you have to cool the solution much more in order to get the molecules in the solution to 'lock into place' and form a solid state. This is known as the freezing point depression. Fortunately, there is a constant rate at which this happens, called the freezing point depression constant and it is -1.86C per mole solute per kg solvent. Multiply this number by the solution's molality and you get the freezing point of the solution. So, here are the calculations for Vodka (you can also see these calculations for isopropyl alcohol (which is not the kind we drink, it is technically propanol which has a carbon chain that is one C longer than EtOH). 80 Proof: 40% alcohol thus 40% EtOH and 60% H20. Assume we are going to make 1kg which is ~1L of vodka. EtOH has a molecular weight of ~46g/mol. 400g/46gmol^-1 = 8.696 mol EtOH 600g H20 = 0.6 kg H20 8.696/0.6 = 14.49 * -1.86 = -26.59C * 1.8 + 32 = -16.51F 100 Proof 50% water 50% EtOH 500g EtOH/46gmol^-1 = 10.87mol EtOH/0.5kg H20 = 21.74 * -1.86 = -40.43C * 1.8 + 32 = 40.78 And there you have it. YOu can do the same thing for any other proof you want, but for 70 proof (35% EtOH, 65% H20) you get -21.77C or -7.19F. The reason this is only approximate is that I (1) round off and (2) this is only theoretical. Depending on how you freeze the solution you may get ice crystals forming before you freeze in the vodka (thus the water comes out of solution to some extent). (This is the difference between regular and premium ice cream, the premium has more fat which makes it harder for the water to freeze out before the rest of the ice cream freezes). So you could start to get vodka freezing at some point higher than the values I've listed. Also, it could be lower. And in theory you could freeze the vodka in a way that would result in the water coming completly out of the solution (or, to be technically correct, the EtOH would come out of the solution as it is dissolved in the water -- technically vodka can be classified as aquious Ethanol) thus leaving you with pure alcohol and pure water. But there is the brief and non-technical story. If you made it this far, I'm impressed. BOOYA!!! All that money paid for a decent edumacation appears to have paid off somewhat...I can caluclate the freezing point of vodka!!!
 
 
 
 
 
 
Non, je traduis pas

et l'interet de footre tout le reste du dico STP ?