Has anyone else ever dialed 602-1023 and asked for Avoagadro?
why not 10:23 on 6/02?
You just got yourself a free beer the next time we’re hanging out, Maus.
There’s actually a sandwich shop on campus called Avogadro’s Number, and their phone number ends with 6023.
By the way, if you ever ask a theoretical physicist his phone number, he’ll tell you “It’s of order 10[sup]7[/sup]”.
My mistake, but my off the top of my head assumption that a mole of ethanol was greater in volume than forty six grams of water used the correct relationship. So I knew what I was doing in my own head anyway.
Some Bitters, Milds, Wheat beers, and most “Lite” beers have an OG ranging from 1020-1040. The majority of beers fall in the 1040-1050 range including most Lagers, Stout, Porter, Pale Ale, most Bitters, and Wheat beers. From 1050-1060 you’ll find, Oktoberfest, India Pale Ale, ESB (Extra Special Bitter). In the 1060-1075 range will be Bock, strong ales, Belgian doubles. Above 1075 are the really strong beers like Dopplebocks, Barleywines, Imperial Stouts, and Belgian trippels and strong ales.
To be clear, there, “OG” is an abbreviation for specific gravity, and the units are kg/m^3? So pure water would be 1000?
Quoting from the linked article:
Specific gravity is a measure of the density of a liquid. Distilled water has a specific gravity of 1.000 at 60F(15C) and is used as a baseline. The specific gravity of beer measured before fermentation is called its Original Gravity or OG and sometimes its Starting Gravity (SG). This gives an idea of how much sugar is dissolved in the wort (unfermented beer) on which the yeast can work. The range of values goes from approximately 1.020 to 1.160 meaning the wort can be from 1.02 to 1.16 times as dense as water (in British brewing the decimal point is usually omitted). When measured after fermentation it is called the Final Gravity (FG) or Terminal Gravity (TG). The difference between these two values is a good gauge of the amount of alcohol produced during fermentation.
No, that would be Ramanujam’s Number Day, July 29.
Getting back on topic, then, it would appear that a mole of beer (as opposed to a mole of beers) is a Thing That Don’t Exist. Simply because a mole is better suited to measuring the number of molecules in, say, each ingredient, and because the ingredients aren’t mixed in a 1:1 ratio (a 1:1 mix of hops and water just sounds nasty), one mole of one ingredient - water, let’s say - would mean generally less than one mole of things like esters and sugars and whatnot.
Or, I suppose, there would be some way of determining the relative proportions of each ingredient, calculating the molecular weights thereof, and then make a rough guess as to what volume would encompass 6.022 * 10^23 molecules in total, regardless of the number of molecules of each component. (Or what Polycarp said.)
Unit-less. It’s a ratio, obtained dividing the density of something by the density of something else (which must be properly referenced; “water at 4ºC”, “water at 20ºC” and “water at 25ºC” are popular).
Not quite true. At that volume of beer, its own gravity will be more than enough to hold it together. We don’ need no steenkin’ bottles!
And out in space (or in Saskatoon) it’s cold enough that it’ll freeze, so when all’s said & done we’ve got a beer comet bigger than Earth. That’s a kegger to remember … If only we could. Imagine everybody on earth looking like http://www.latenightmistakes.com/