F.Forsythe on wed 15 may 96
Hello.
I don't know if there has been a forum about spout theory lately, but
at the risk of sounding like a novice, could all you spout gurus out
there please share some of your knowledge.
I would like to hear about theories only if they are backdrops for
descriptions. Even crude ascII diagrams with special charactors would
be a Big help.
Thanks
Fraser
ELCAB@delphi.com on wed 15 may 96
pitcher spouts or teapot spouts?
LOWELL BAKER on thu 16 may 96
the thery that I have always followed is that a spout of any kind
should have a continuing narrowing taper. the narrowest part of the
spout should be the part where the liquid breaks the bounds of the
container and flys into the air.
theory: as the space narrows the speed of the fluid increases hence
catapulting the liquid into space. If the spout gets small and then
larger the fluid tends to start to tumble and stick to the sides of
the channel (you get a gurgle instead of a stream).
The spout should be thin where the fluid jumps. If it is thick the
fluid tends to stick to the spout due to surface tension. the
thickness also tends to act as a widening of the spout making that
venturi effect which I THINK you would want to avoid. I ALSO THINK
that spouts in which the end is square to the line of flow work
better. cut spouts free some of the liquid on the top but not on the
botton and cause a sideways pour.
FINALLY, a small drop of oil or butter on the tip of the spout will
help break the surface tension at the point where the liquid escapes
the confines of the container. That is why you can find tea pots
with those little plastic things on the ends of the spouts. or maybe
that's just to prevent chipping. Good spouts tend to be very fragile.
I love a good teapot.
Lowell
jetharrs@pacific.telebyte.net on fri 17 may 96
>>theory: as the space narrows the speed of the fluid increases hence
>>catapulting the liquid into space.
---------------snip, snip, snip---(unfortunately, of Lowell Baker's
well-thought-out analysis of spouts--------------
I have a small coffee pot, commercially made, from Germany that has a small
hole just at the tip end the spout where it turns downward. Even though
the spout is short and stubby, it never drips. The hole is about 1/4 inch
inward on the bottom of the spout. I've often wondered just what this hole
does to the dynamif the liquid coming out. Any theories?
Steven DiPasquale on sat 18 may 96
-----------------------------original post-----------------------------
small coffee pot, commercially made, from Germany that has a small
>hole just at the tip end the spout where it turns downward. ......
> it never drips. The hole is about 1/4 inch
>inward on the bottom of the spout. I've often wondered just what this hole
>does to the dynamif the liquid coming out. Any theories?
--------------------------------reply---------------------------------->
We were taught that the hole catches the drip. Difficult to keep the glaze
from filling the hole in the process.
Also, a groove about 1/2 inch long, made with a fettling knife in the spout
where the tea flows probably works on the same theory.
Carolyn
Don Jones on sat 18 may 96
>----------------------------Original message----------------------------
>>>theory: as the space narrows the speed of the fluid increases hence
>>>catapulting the liquid into space.
>
>---------------snip, snip, snip---(unfortunately, of Lowell Baker's
>well-thought-out analysis of spouts--------------
>
>I have a small coffee pot, commercially made, from Germany that has a small
>hole just at the tip end the spout where it turns downward. Even though
>the spout is short and stubby, it never drips. The hole is about 1/4 inch
>inward on the bottom of the spout. I've often wondered just what this hole
>does to the dynamif the liquid coming out. Any theories?
Those things have been around forever. The hole captures the surface
tension of the last drip coming out of the spout and draws it back into the
pot. Cooooooolllll!
Don Jones
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