Compression of fruit at depth

[knotical]

PS egg on PADI Deep speciality is an awesome trick.

Take it down to 30m (careful entry), crack it and peel off the shell, the yolk and white will stay together as a small ball , then push it away and watch it be devoured by the fish!

Why deep specialty? Wouldn't it do the same at shallow depths?

 

[Ed Palma]

PS egg on PADI Deep speciality is an awesome trick.

Take it down to 30m (careful entry), crack it and peel off the shell, the yolk and white will stay together as a small ball , then push it away and watch it be devoured by the fish!

Also, would it make a difference if it was salt or fresh water?

 

[Zeke XA3]

Deep speciality because i don't know of any shallow water dives that are meant to show you the effects of pressure on an object underwater.

Yes of course you could do it on a shallow dive but the deeper you are the easier it is,and usually such tricks are for demonstration of a point on a course. Generally this is easier deeper than 25m.

Im sure doing this in fresh would have a slight difference but having only done this in salt water i could not say, however from a purely pressure side, you may need a few more metes depth to get the same result but i doubt the fact it is salt or fresh will effect hat is actually happening.

All this shows is that since the pressure is exerted from all directions equally it wlil be forced to stay in a round shape , different to how it acts on land which is to just make a mess everywhere as atmospheric pressure is not enough to keep it in shape outside the shell.

 

[Ed Palma]

Okay, I'm revisiting this thread because I received an email from my LDS advertising chamber rides for experience, as well as some of the cool things you could bring inside to see what pressure would do to them. One of the items listed was a tennis ball. Now, since I was unable to join that chamber ride, I decided to see just what exactly would happen to a tennis ball when brought down to around 45m equivalent:

[video=youtube;rlgKJNTAn4I]http://www.youtube.com/watch?v=rlgKJNTAn4I[/video]

To be honest, I was sort of expecting it to get symmetrically smaller, but in hindsight, that doesn't make quite much sense. I tried increasing the depth to the point where the ball would lose its buoyancy, but I guess that pressure is still a long ways beyond the capability of my current pressure pot.

 

[lowviz]

Eggplant! I support continued research in this important field!

 

[Ed Palma]

Okiedokie. Eggplant and a styrofoam cup... Need to procure those items first though. Though I've got a feeling it'll end up just like the tomato.

On a different note, one thing I've found when pressure testing my SPGs , after leaving them submerged at depth (45m) for 30 minutes, when I release the pressure, bubbles start forming on the surface of the hose as it off-gasses.

 

[xyrandomyx]

Okiedokie. Eggplant and a styrofoam cup... Need to procure those items first though. Though I've got a feeling it'll end up just like the tomato.

On a different note, one thing I've found when pressure testing my SPGs , after leaving them submerged at depth (45m) for 30 minutes, when I release the pressure, bubbles start forming on the surface of the hose as it off-gasses.

I was told by someone who used to work on a diamond mining ship that it's possible to create a miniature styrofoam cup with some patience (and enough cups to throw away). I presume he had far too much free time on his hands while at sea.

 

[Bob DBF]

Cool!

If you are playing try a styrofoam cup.

Yeah, and tie a string from one side to the other.



Bob
-------------------------------------
Submarines once

 

[Bopper]

Though I've got a feeling it'll end up just like the tomato.

Really? I'm thinking the eggplant is going to compress much more than the tomato. Eggplants seem to be more "airy" and less "watery".

Nice lesson in buoyancy here. Newer divers take note!

 

[dmoore19]

I think somebody should try brussels sprouts, you can have mine.

A bell pepper doesn't look too good after taking it to 100'