The Scientificus is an oblong puppet of indeterminate species, well-known for answering (with aplomb) a wide range of expert-level scientific questions from children of all ages.
Q: [ Mary, Age 23 ] Dear Scientificus, I have a question about heat conductivity. My stove is one of those electric ranges where the whole stovetop is a white surface, with four "burners" marked on it. Each "burner" is just a dotted-line circle, with the heating element underneath. But since the whole stove top is made out of one continuous surface, I don't understand something. How is the surface able to conduct heat from the heating element to the frying pan, without conducting heat across the whole surface of the stovetop? Even when I turn the right front burner on high, the left front area of the stove stays cool enough for me to rest the palm of my hand flat on it.
A: Mary, you are quite right to ask, and thank you for the very nice photos. Arthur C. Clarke was well known for saying that if a technology was sufficiently advanced, it would look like magic. This is a perfect instance of that principle in action. Scientists have for years tried to unlock the secret of how stovetops such as yours are able to regulate - in an almost sentient-seeming manner - the flow of heat. Much progress has been made, but as yet Science has been unable to identify the precise composition of the stovetop material, or the source of its exotic propeties. For a time in the past, it was thought that an as-yet-undiscovered form of radiation was involved, and so such stoves could no longer be sold. Fortunately, radioactivity has long since been ruled out! My advice to you is: rest easy. Science is hard at work on the problem, and we may confidently expect answers within our lifetime. Your stovetop presents no immediate threat, as long as you use it in accordance with the manufacturer's instructions.
Q: [ Jeanna, Age 19 ] Dear Scientificus, life gave me a lemon tree, and so I have been making lemonade! Online recipies vary, and I'm having trouble perfecting the mix. Can you set me straight? What is the right proportion of water to sugar to juice?
A: Congratulations on your lemon tree, Jeanna! I myself have a lemon tree out back. First of all, you'll need to find out whether your tree gives regular lemons or Meyer lemons. Meyer lemons are less acidic and sweeter (which will affect how much sugar you need to use). Mine is a Meyer lemon tree. A lot of people have tried to tell me that my Meyer lemons are not real lemons. They claim that the Meyer lemon is a crossbreed between the true lemon and a mandarin orange. These people are morons. Yes, it's true that the Meyer lemon (Citrus × meyeri) is a hybrid. But so is the regular lemon! Citrus × limon is thought to be a cross between the citron and the mandarin. Almost all of our familiar citrus fruits are hybrids, and not true species - so calling yours true and mine not true seems rather a spurious point to make! It's possible to graft from one tree to another very easily, from a lemon to a lime, a lime to a lemon...frankly, all their purity talk smacks of fruity eugenics to me. My proud Meyers are every bit the lemon those dowdy standard lemons are! In fact, they are hardier, better-tasting, better-smelling, better all around! So the first thing you need to do, Jeanna, is ascertain what type of lemon tree you have. If it's a Meyer lemon - give thanks! If not, if it's just a regular lemon tree...don't settle. Chop it down. The wood should still make a sweet-smelling fire! Plant a Meyer lemon tree in its place. It should be producing fruit in about 4 years.
The Scientificus answers questions on all scientific disciplines except for alethiology. When submitting your question it is considered polite to include photographs of yourself. Not every question can be answered, but every photo will definitely be looked at. The Scientificus thanks you!
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