A pre-dive meal at KFC or MickeyD's to reduce risk of DCS?+

[flots am]

Recently, new media has reported a study showing the radiation from cell phones is so full of energy they can be used to cook eggs.
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In the experiment, researchers placed one egg in a porcelain cup (because it is easy to conduct heat), and put one cell phone on one side and another cell phone on the other. The researchers then called from one cell phone to another and kept the cell phones on after connecting.
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During the first 15 minutes, nothing changed. After 25 minutes, however, the egg shell started to become hot and at 40 minutes, the surface of the egg became hard and bristled. Researchers found the protein in the egg had become solid although the egg yolk was still in liquid form. After 65 minutes, the whole egg was well cooked.​

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I really hate to poke holes in your conspiracy, but math and physics says your claim is impossible.

A good sized cell phone battery is 3.7v @ 1400 MaH. This means the total capacity of the battery is 3.7*1.4 = 5.18 Watt/hours, which at 100% conversion efficiency (it's not) would be 5.18 * 3.412 = 17.67 BTUs/hour.

If all 17.67 BTUs were was absorbed 100% by the egg (which it isn't), it would raise the egg temperature by less than 1 degree, which is insufficient to cause a state change in either the yolk or albumin of a room-temperature egg.

In reality, cell phone output is closer to 0.1W, which would run around 0.34 BTUs.

flots.

 

[DocVikingo]

Anyway, getting back to post #1 & the possible implications of a high fat diet on nitrogen off-gassing, it appears that, at least to the extent such diet is related to elevated cholesterol & triglyceride levels, it may not be benign.

“Undersea Hyperb Med. 2013 Nov-Dec;40(6):487-97.

The influence of high-fat diets on the occurrence of decompression stress after air dives.

Kaczerska D1, Siermontowski P2, Olszański R2, Krefft K3, Małgorzewicz S4, Van Damme-Ostapowicz K4.

Author information 1Department of Clinical Nutrition, Medical University of Gdańsk, Poland.2Department Maritime & Hyperbaric Medicine, Military Institute of Medicine, Gdynia, Poland.3Department of Physics and Biophysics, Medical University of Gdańsk, Poland.4Department of Integrated Medical Care, Medical University of Białystok, Poland.

Abstract

INTRODUCTION: In hyperbaric air exposures, the diver's body is subjected to an increased gas pressure, which simulates a real dive performed in water with the presence of hydrostatic pressure. The hyperbaric effect depends on pressure, its dynamics and exposure time. During compression, physical dissolution of inert gas in body fluids and tissues takes place. The decompression process should result in safe physiological disposal of excess gas from the body. However, despite the correct application of decompression tables we observe cases of decompression sickness. The study aim was to find factors affecting the safety of diving, with a particular emphasis on the diet, which thus far has not been taken into account.

METHODS: The study subjects were 56 divers. Before hyperbaric exposure, the following data were collected: age, height and weight; plus each divers filled out a questionnaire about their diet. The data from the questionnaires allowed us to calculate the approximate fat intake with the daily food for each diver. Moreover, blood samples were collected from each diver for analysis of cholesterol and triglycerides. Hyperbaric exposures corresponded to dives conducted to depths of 30 and 60 meters. After exposures each diver was examined via the Doppler method to determine the possible presence of microbubbles in the venous blood.

RESULTS AND DISCUSSION: Decompression stress was observed in 29 subjects. A high-fat diet has a direct impact on increasing levels of cholesterol and triglycerides in the blood serum. A high-fat diet significantly increases the severity of decompression stress in hyperbaric air exposures and creates a threat of pressure disease.”

Cheers.