LED Sausage

Hmm..... It seems that the LEDs with higher Vf requirements lit first. Any theories on that? I wonder if excessive Vr killed some instantly since they never lit up. I'm guessing 120VAC was used.

On a sunny day (Thu, 19 Jul 2007 10:00:34 -0500) it happened "Anthony Fremont" wrote in :

I'd look at the saussage as a resistor, with taps for the LEDs. Depending on where the LEDs are some parts of that resistor would be

1.5V or more 'zeners' (LED forward).

If 120V was used that is 170V peak, and sousage is 20 cm, you have

170 / 200 = .85V / mm, for 2.54 mm LED wire distance that gives 2.159 V for the LED. But in reality more, because parts of the sausage are zenered. So a LED that needs 3V would likely work too, and have more energy by the same current. The reverse voltage would be about within limits too. As the saussage gets hotter and chemical reaction take place, the resistance likely drops...

On a sunny day (Thu, 19 Jul 2007 16:18:52 GMT) it happened Jan Panteltje wrote in :

likely drops...

The ones that do not light up are perhaps like this:

no go go

----------------------------------------------- : ..

------------------------------------------------

Yeah, I was thinking that was a possibility. Funny how the LEDs that lit dissipated the cooking energy locally so that the as hot-dog swelled, a lit LED made a constricting band in that area. I was also thinking that as the dog cooked, the resistance was going _up_ causing more LEDs to light.

I wonder if unhealthy food conducts more electricity... Ex: Salts such as the nitrates make food more conductive.

I bet cola is more conductive than milk. And....I'll guess a greasy burger patty (McDonalds)conducts more than a T bone steak.

D from BC

Grease is an insulator. Any conduction would be from the remaining water in the meat.

--
Service to my country? Been there, Done that, and I\'ve got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Jan Panteltje a écrit :

But it makes the wurst fuse ever.

--
Thanks,
Fred.

I'd take that bet, but I don't want to waste a burger and a steak. ;-)

I say the steak would be more conductive, because it's got continuous meat, where the burger is interrupted by fat.

Cheers! Rich

Good point about the grease (oils) acting as an insulator.. But McDonalds patties are processed and probably contain ionic compounds like salts for preservation and taste...somewhat like the LED sausage. I'll bring my ohm meter to McDonalds to measure patty resistance :) Call it pohms (patty resistance).. :P D from BC

No, you have to measure them raw, like the weenie was. ;-)

Imagine sticking two forks into a T-bone steak and plugging it in. =:-O

Cheers! Rich

That sounds like a bunch of baloney. ;-)

Cheers! Rich

I don't think I can get a raw McDonalds patty.. I'm not sure but I think McD's receives precooked and frozen patties. It allows stoned min wage teenagers to make burgers with a next to nill E-Coli risk.

I plugged in a hot dog (120VAC) sometime in my teens and tasted it.. I tasted metal. Electrolysis occurs and I think the fork metal gets into the food.

Instead of forks...carbon electrodes into a steak would probably be better.. (Part of the BBQ flavor is incinerated (carbon) meat anyways.)

A T bone doesn't have the ionic additives of a sausage so the voltage might need to be higher...Electrocution style cooking... mmmmmm :)

I probed a package of raw ground regular hamburger meat with a DMM.

3" probe spacing 1" probe depth 10 second settle time 1 test only

Raw burger meat resistance ~ 200kohm D from BC

Naw - they're designing an ESR meter in another newsgroup. Now we know the truth - it's an Effective Sausage Resistance meter. Use that.

Ed

Can explain why they need their automatic ovens, to cook the patties? They are belt driven just like a pizza oven, with controlled speed and temperature. I've seen them loading the thing at the local restaurant.

--
Service to my country? Been there, Done that, and I\'ve got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Maybe it's because frozen precooked patties that are microwaved dethawed and heated don't taste as good. (I don't microwave chicken...)

The belt driven oven could be just a dethaw and reheat machine.

Precooked patties I think would also have the advantage of less cooking time for more burgers per minute.. There's possibly less oven cleaning too if precooked patties are used.

I'm not entirely sure if McD's cooks from frozen raw or reheats from frozen precook. But I suspect frozen precooked patties. D from BC

??? Restaurants collect and sell that grease. The cooking equipment collects the grease into holding tanks so they can sell it. The salvage company that buys it sends someone with a tank truck to pump out the tanks on a set route. The grease is used to make hand soap, and in some other industrial applications.

It would be quicker & cheaper to microwave them if they were pre-cooked and frozen. I don't know about you, but I can taste the difference in a fresh cooked, or a reheated burger.

The patties I saw are pink, and were thawed before they are loaded into the automatic oven.

--
Service to my country? Been there, Done that, and I\'ve got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Pink! That's good.. I'll confirm that on my next trip through the drive thru. The tougher question will be if McDonalds can give me a raw patty :)

...Which could be combined with going through the drive thru naked... (An old $100.00 dare from friends. Maybe I can get $130 for asking for a raw patty with no clothes on.. :P) D from BC

I would think that the health department would have rules against them giving you raw, unpackaged meat. The same goes for the local police. A stunt like that could get you a year in jail, and turn you into a registered sex offender.

--
Service to my country? Been there, Done that, and I've got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

...unless you're in Vermont (no laws against nudity, though there is against undressing/stripping in public).

--
  Keith