On boiling an egg

R. A. Dwek; G. Navon

doi:10.1038/240491a0

On boiling an egg

R. A. Dwek, G. Navon

School of Chemistry

Research output: Contribution to journal › Article › peer-review

Abstract

IT has long been accepted that on top of Pike's Peak, where water boils at 91°C, it takes 12 h to hard boil an egg. We have conducted experiments in the Biochemistry Department, Oxford University, in which we have hard boiled eggs successfully at 91°C in 10 min. There would thus appear to be a large error between the predicted and the experimental times.

Original language	English
Pages (from-to)	491
Number of pages	1
Journal	Nature
Volume	240
Issue number	5382
DOIs	https://doi.org/10.1038/240491a0
State	Published - 1972

Access to Document

10.1038/240491a0

Cite this

@article{5e0239e8a6e1479e86e3816edefbefeb,

title = "On boiling an egg",

abstract = "IT has long been accepted that on top of Pike's Peak, where water boils at 91°C, it takes 12 h to hard boil an egg. We have conducted experiments in the Biochemistry Department, Oxford University, in which we have hard boiled eggs successfully at 91°C in 10 min. There would thus appear to be a large error between the predicted and the experimental times.",

author = "Dwek, {R. A.} and G. Navon",

year = "1972",

doi = "10.1038/240491a0",

language = "אנגלית",

volume = "240",

pages = "491",

journal = "Nature",

issn = "0028-0836",

publisher = "Nature Research",

number = "5382",

}

TY - JOUR

T1 - On boiling an egg

AU - Dwek, R. A.

AU - Navon, G.

PY - 1972

Y1 - 1972

N2 - IT has long been accepted that on top of Pike's Peak, where water boils at 91°C, it takes 12 h to hard boil an egg. We have conducted experiments in the Biochemistry Department, Oxford University, in which we have hard boiled eggs successfully at 91°C in 10 min. There would thus appear to be a large error between the predicted and the experimental times.

AB - IT has long been accepted that on top of Pike's Peak, where water boils at 91°C, it takes 12 h to hard boil an egg. We have conducted experiments in the Biochemistry Department, Oxford University, in which we have hard boiled eggs successfully at 91°C in 10 min. There would thus appear to be a large error between the predicted and the experimental times.

UR - http://www.scopus.com/inward/record.url?scp=36949058752&partnerID=8YFLogxK

U2 - 10.1038/240491a0

DO - 10.1038/240491a0

M3 - ???researchoutput.researchoutputtypes.contributiontojournal.article???

AN - SCOPUS:36949058752

VL - 240

SP - 491

JO - Nature

JF - Nature

SN - 0028-0836

IS - 5382

ER -

On boiling an egg

Abstract

Access to Document

Other files and links

Fingerprint

Cite this