PSI Vol.4, No 1 September 1979 Research news flash1. pp.23-24.
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各種のピラミッドに於ける水分の蒸発速度測定報告
戸田忠良
Rate of Evaporation of Water and Milk in Pyramid
Tadayoshi Toda
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Synopsis
(1) The measurements of evaporation rate of water and milk(60g per one cup) were carried out in three kinds of Pyramid (A-Paper Pyramid, B-Plastic Pyramid, C-Pyramid made of Brass tube, and D was set as a contrast outside of Pyramid). (Fig.1 and Fig.2)
(2) Fig.2 shows that rate of evaporation of milk AM and BM are the same as of AWand BW, and CM and BM are similer to CW and DW.
(3) Yogurtization of milk.
Yogurtization phenomenon was observed in four cups at 27-36 hours after the beginning.Surface water vanished after l72-180 hours in CM and DM, but fairly large quantities of water remained in AM and BM. Yellow mold appeared on the surface CMand DM (after 109 hours on on DM and 118 hours on CM), but not on AM and BM. They smell slightly like cheese until the final point, without any bad odour.