[HBF] O2 diffusion

[Gregor Zellmann]

klasse Reini!

Gruß

Gregor
  ----- Original Message ----- 
  From: Reinhold Barta 
  To: hbf at lists.k-town.de 
  Sent: Tuesday, February 26, 2002 2:26 PM
  Subject: [HBF] O2 diffusion


  Here is the possible answer to your question.

  Good luck for the evaluation,,,

  reini

   

  -----Ursprüngliche Nachricht-----
  Von: hbf-admin at lists.k-town.de [mailto:hbf-admin at lists.k-town.de]Im
  Auftrag von Flannery, Phil
  Gesendet: Montag, 25. Februar 2002 10:05
  An: 'hbf at lists.k-town.de'
  Betreff: AW: [HBF] Fwd: O2 diffusion


  Ich habe festgestellt dass ich kein Deutsch und kein Englisch verstehen
  kann.

  I only have one thing to say.......

  HOME BREW NAKED!!!!!!!!!!!

  Phillip Flannery


  Corp. Sec. Techn. Supp.
  Tel. 06142/80/2178
  Fax 06142/802974
  Email: phil.flannery at eds.com

  Es geht um die
  Diffusionsgeschwindigkeit von Luftsauerstoff in unbelüftete Bierwürze:


  What is the rate of O2
  absorption thru natural exchange. Now lets generalise and put a
  lot of varables to bed. (yes I know it depends on surface area,
  currents in the wort and all that stuff). And I know also that most
  absorption will occur at the beginning and it slows as it gets
  closer to equilibrium.
  /
  So lets say, ON AVERAGE, For a wort with no O2, at a
  temperature of 10C, how long would it take to get to
  80% equilibrium with the air O2, and also 100%.
  /
  Why do I ask. Well I wonder on two accounts. The first is if
  one open ferments, and a person does not airate the wort
  straight away, I wonder how long they should wait til they can pitch
  the yeast. The second reason is I wonder what rate of CO2 evolution
  has to occur to override the O2 absorption gradient.
  /
  __________________________________
  /
  As I said, there are a lot of generalisations with the statement, but I want
   an "on average value". If no-one knows the answer, I'll take the formulas
   you need to work it out. /
  Thanks mate
  /
  Shout
  Graham Sanders

  -------------------------------------------------------






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