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6 Sep 2024 03:14:24 EDT (-0400)
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From: scott
Subject: Re: Heavy metal
Date: 2 Jun 2009 05:04:29
Message: <4a24eb1d$1@news.povray.org>
> This table is completely baffling to me. As everybody knows, Alunimium is 
> about the most expensive metal you can buy (except for weird stuff like 
> Titanium, or the "precious metals" like Gold or Silver),

Ermm no, a more accurate statement would be that aluminium is about the 
cheapest metal you can buy, except for plain old steel.

Also note that if you need a part of a certain strength, you can usually 
make it using less mass (although more volume) of aluminium compared to 
steel.  That's why aluminium is used in things that need to be light 
(planes, cars), but steel is used in things that need to be very small (eg 
mobile phones, cameras).


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From: Mike Raiford
Subject: Re: Heavy metal
Date: 2 Jun 2009 13:08:39
Message: <4a255c97$1@news.povray.org>
Darren New wrote:

> 
> Aluminum conducts heat almost as well as copper and is less prone to 
> corrosion and is lighter, so it's a good choice for cookware.
> 

Wasn't aluminum cookware linked to Alzheimer's?

-- 
~Mike


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From: Stephen
Subject: Re: Heavy metal
Date: 2 Jun 2009 13:30:00
Message: <web.4a25612cdedb4e855fd99d9e0@news.povray.org>
Invisible <voi### [at] devnull> wrote:

> Alpha claims that the current trading price for gold is approximately


> t. (I had no idea Platinum was so expensive!)
>

Can you guess the cost of saffron per ton?

Stephen


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From: Kevin Wampler
Subject: Re: Heavy metal
Date: 2 Jun 2009 13:48:32
Message: <4a2565f0$1@news.povray.org>
Stephen wrote:
> 
> Can you guess the cost of saffron per ton?
> 

I looked it up and was glad to see that it's still significantly less 
expensive per weight than gold.  Of course you don't often use gold as 
an ingredient in food (not that I ever cook with saffron either come to 
think of it.)


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From: Mike Raiford
Subject: Re: Heavy metal
Date: 2 Jun 2009 14:24:11
Message: <4a256e4b$1@news.povray.org>
Kevin Wampler wrote:

> I looked it up and was glad to see that it's still significantly less 
> expensive per weight than gold.  Of course you don't often use gold as 
> an ingredient in food (not that I ever cook with saffron either come to 
> think of it.)

Goldschlager.

Oh, and I do have saffron in my spice rack. :D

-- 
~Mike


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From: Darren New
Subject: Re: Heavy metal
Date: 2 Jun 2009 15:06:51
Message: <4a25784b@news.povray.org>
Mike Raiford wrote:
> Darren New wrote:
> 
>>
>> Aluminum conducts heat almost as well as copper and is less prone to 
>> corrosion and is lighter, so it's a good choice for cookware.
>>
> 
> Wasn't aluminum cookware linked to Alzheimer's?

Yes, mistakenly. They found aluminum in the brain tissue of alzheimer's 
patients. Then they realized the dyes they used to detect alzheimers had 
aluminum in them.

-- 
   Darren New, San Diego CA, USA (PST)
   There's no CD like OCD, there's no CD I knoooow!


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From: Kevin Wampler
Subject: Re: Heavy metal
Date: 2 Jun 2009 16:16:46
Message: <4a2588ae$1@news.povray.org>
Mike Raiford wrote:
> Kevin Wampler wrote:
> 
>> I looked it up and was glad to see that it's still significantly less 
>> expensive per weight than gold.  Of course you don't often use gold as 
>> an ingredient in food (not that I ever cook with saffron either come 
>> to think of it.)
> 
> Goldschlager.

That exact drink was actually the reason that I put the word "often" in 
there.  I suspect there's probably a few other dishes where it serves as 
essentially a very expensive form of food coloring.


> Oh, and I do have saffron in my spice rack. :D

I've never quite been able to convince myself to buy any.  Someday I'm 
sure I'll spring for it, but given that I mostly live on ramen, 
crackers, and pb&j it just seems like a bit much right now.


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From: John VanSickle
Subject: Re: Heavy metal
Date: 2 Jun 2009 20:30:59
Message: <4a25c443$1@news.povray.org>
Invisible wrote:
> OK, so I've been experimenting with Wolfram's Alpha thingy. Useful if 
> you happen to want to know how long 10^15 seconds is, if you want a 
> graph quickly, or if you want to look up the electrical resistence of 
> silicon. Not much use for anything else.
> 
> I did find some interesting information though...
> 
> Alpha claims that the current trading price for gold is approximately 


> t. (I had no idea Platinum was so expensive!)

A Troy ounce is 480 grains.  There are 7000 grains in a pound.  This 
makes a Troy ounce about 31.1 grams or so.

> I tried to get similar data for other substances, but Wolfram's "data 
> curators" evidently haven't got that far yet. I did find a website 
> though that claims that the London Metal Exchange has the following prices:
> 
>   Sn $14.325 / Kg
>   Ni $13.770 / Kg
>   Cu $ 4.776 / Kg
>   Pd $ 1.530 / Kg
>   Zn $ 1.509 / Kg
>   Al $ 1.384 / Kg

I'm rather surprised to see palladium going for $1.53 for a kilogram, 
rather than $240 or so per ounce like it does on other sites, so I'd 
have to say that Pd is really supposed to be Pb (AKA lead) above.

Regards,
John


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From: Invisible
Subject: Re: Heavy metal
Date: 3 Jun 2009 04:03:28
Message: <4a262e50@news.povray.org>
John VanSickle wrote:

> A Troy ounce is 480 grains.  There are 7000 grains in a pound.  This 
> makes a Troy ounce about 31.1 grams or so.

Right. So 31.1 grams of gold is... a pretty tiny volume, I would think.

>> I tried to get similar data for other substances, but Wolfram's "data 
>> curators" evidently haven't got that far yet. I did find a website 
>> though that claims that the London Metal Exchange has the following 
>> prices:
>>
>>   Sn $14.325 / Kg
>>   Ni $13.770 / Kg
>>   Cu $ 4.776 / Kg
>>   Pd $ 1.530 / Kg
>>   Zn $ 1.509 / Kg
>>   Al $ 1.384 / Kg
> 
> I'm rather surprised to see palladium going for $1.53 for a kilogram, 
> rather than $240 or so per ounce like it does on other sites, so I'd 
> have to say that Pd is really supposed to be Pb (AKA lead) above.

Owned.

Again.


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From: Doctor John
Subject: Re: Heavy metal
Date: 3 Jun 2009 07:36:50
Message: <4a266052$1@news.povray.org>
Fredrik Eriksson wrote:
> 
> I prefer iron; cookware that lets you cook *and* work out at the same time.
> 
> 

For anything that needs high, non-localised heat then nothing beats
high-quality iron cookware (take note of Jim Henderson's notes about
seasoning tho'). I've got a cast-iron skillet for steaks and a cast-iron
omelette pan. Neither has ever been washed, just clean with salt, oil
and kitchen paper; they get better as the years roll on.

John (dreaming of the perfect omelette)
-- 
"Eppur si muove" - Galileo Galilei


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