In my Chemistry book (Prentice Hall, Chemistry: The Study of Matter, if anyone cares), there is a small article on Applications of the stuff in the book. It goes into much detail about a pop can with a metal cone inside it and a capsule with liquid CO2 (under high pressure). When you popped the top, the CO2 rushed into the cone, changed to a gas, and absorbed a whole bunch of energy (the book says that the beverage was cooled to 0.6 C to 1.7 C). However it also says that the cone takes up 2 oz. of the 12 oz. can and adds 5 to 10 cents to the cost. My question: Why didn’t this thing take off? Because people didn’t want to pay for the convenience? Because the company with the patents went belly-up before it took off? Did it ever actually hit store shelves? I have found links about a “Chill-Can”, but it apparently uses some gas that’s 140 times worse for the environment than CO2. So, what happened to the original?
Well, either you’re closing your eyes to a situation you do not wish to acknowledge or you are not aware of the power of the presence of a pool table in your community. Ya’ got trouble my friends! -
Prof. Harold Hill
Gary Conservatory
Gold Medal Class
'05
“The Joseph Company will abandon the use of HFC 134a, worldwide, in favor of the new C02 process.
The carbon dioxide based cooling patented by BOC will not increase global warming as the carbon dioxide is obtained by recycling from industrial processes.”
I visited the Chill Can website and it looks like it might be coming soon, but that is all it says so don’t get your hopes up. It might just be too expensive a proposition for a cold beverage.
The idea is neat and all, but how much of a difference is 1.7 degrees going to make. That would be going from room temperature to still room temperature.
No, Adam, it cools DOWN to that range of temps. It doesn’t cool FROM one TO the other.
Well, either you’re closing your eyes to a situation you do not wish to acknowledge or you are not aware of the power of the presence of a pool table in your community. Ya’ got trouble my friends! -
Prof. Harold Hill
Gary Conservatory
Gold Medal Class
'05
SingleDad, you know that, and I know that, but when you’re talking marketing, it’s all about perception. A tangentially related situation is going on in L.A. right now: L.A. ‘Toilet-To-Tap’ Plan Hits Clog in Pipeline. Even after water is purified to safe drinking levels, then filtered through the ground for five years, critics are still calling it “toilet water.” :rolleyes:
OK, Adam, my fault, I reread your quote of me and sort of confused myself. OK. . . it cools FROM room temperature (I’d assume, actually the book didn’t give a starting temp.) TO somewhere BETWEEN 0.6 and 1.7 degrees celsius/centigrade.
Also, The Urge IMmed me about the post and brought up some interesting questions, the main one being saftey.
Keep the comments coming.
Warning: This is my first UBB-containing post. If it’s messed up, please be merciful. Thank you in advance.
Well, either you’re closing your eyes to a situation you do not wish to acknowledge or you are not aware of the power of the presence of a pool table in your community. Ya’ got trouble my friends! -
Prof. Harold Hill
Gary Conservatory
Gold Medal Class
'05
Well, the OP is using Celsius and I assume you’re using Farenheit (unless you store your soft drinks in a much warmer location than I do) but I think what they are saying is that it will cool your Mello Yellow from 70F to about 33F. Not bad…
The problem I see with the whole idea is having something inside the can. I’m unclear on how this would work; is the gizmo attached to the can or is it just floating around in there. If attached, how likely is it to become detached? And how likely is it that a detached one somehow finds its way into someone’s glass (or mouth)?
“Sometimes I think the web is just a big plot to keep people like me away from normal society.” — Dilbert
OK, now that I’m a bit more comfortable with the UBB:
From my book. Don’t know if it helps much, but it seems to be attached and too big to come out. I have a cutaway view of it, but it’s sort of confusing.
Well, either you’re closing your eyes to a situation you do not wish to acknowledge or you are not aware of the power of the presence of a pool table in your community. Ya’ got trouble my friends! -
Prof. Harold Hill
Gary Conservatory
Gold Medal Class
'05
Only slightly off topic, the folks at Guinness have developed a nitrogen and CO2 injection system to produce the sensation of draught beer in their canned product. It’s described on their site.
Can’t say I’ve tried it, but friends who have say it works quite well. I don’t know how much (if any) pressure is involved.
Well, either you’re closing your eyes to a situation you do not wish to acknowledge or you are not aware of the power of the presence of a pool table in your community. Ya’ got trouble my friends! -
Prof. Harold Hill
Gary Conservatory
Gold Medal Class
'05
Re: the Guinness draft in a can. It works quite well; it is the only canned brew I actually prefer over both the borrled version and bona fide draught Guinness. Other afficiandos report the same.
As to the OP, a WAG on market penetration - if the canning method adds to the cost and reduces the volume, it’s facing a stiff barrier. The product would likely have some convenience value for those who might consume a beverage after a bit (hikers, etc.), but it may well be that enough of the competing beverages are either consumed upon purchase, while still cool from the store’s cooler, or are bought to be consumed later by folks who already have a 'fridge at home anyway and won’t want to pay more for the beverage to have it in a high-tech can.
A last thought is that it may be that the only way this technology might establish a foothold would be with its adoption by one of the market heavies (Coke, Pepsi, Budweiser, etc.).
Actually, I could see one of the big manufacturers marketing it as a line extension. They wouldn’t replace their regular cans with it, but if they produced an “On The Go™” line of cans specifically aimed at the outdoor crowd or marketed as being good for lunchboxes or something I’m sure they would sell, even if they were more expensive than the regular kind.
Heck, I know I’d buy a few for my backpack when I’m hiking.
Never overlook a marketing niche.
“Sometimes I think the web is just a big plot to keep people like me away from normal society.” — Dilbert
I can confirm what Beatle reported: Guinness in the can makes a head like you’d get from the tap in a bar. At my house, opening a can is a family event. Gather the kids around to watch the cascade after I pour it.
Also, with Guinness in the can, you can make a proper Black & Tan, with the Guinness floating on top of the Bass. I hear that isn’t possible with Guinness from the bottle, although I’ve neer tried it myself.
