Originally Posted by 10gallonplanted
The semi was going 100 mph and he survived, he sure is one lucky man. What did he say when you told him about keeping shrimp?
This is probably not true, the forces would have been fatal. Probably, the officer added the relative speeds of the two vehicles to get this number. Two vehicles each traveling at 50 mph hitting head on does not equal a 100 mph collision. Here's a link
But he did whip out his blackberry and show me pictures of his van - The force somehow blew off the driver's side door and sheared off the steering wheel - he said the air bag exploded BEHIND the car, down the road (I can't figure that one out...).
The front crumple zone was FLAT to about 6 inches but the passenger safety cage was pretty darned intact. Studies show that vans are one of the best vehicles for preserving the driver because the driver sits high, above the crumple zone for the most part.
We got busy talking about rigging sumps and overflows and refugiums, using barrels, custom LED arrays and spectra for coral, emergency backup systems... never really got around to talking livestock much.
This is a fun thread to follow DK.
Interesting systems you are developing and building. Looks a little like a dialysis system for water column control! Anyway, nothing like some mad science and creativity applied to your passion.
It's actually a rig for two different jobs; the wild card in the design is the pump - will it work how I envision, and how strong will it turn out to be? I hedged my bets and bought a ball valve so I can control it, because I think the pump will have more than enough power to run the circuit, perhaps way too much power!
The Sous-vide project has just taken me into the cyber-worlds of home brewing and bio-diesel. In the end, brewers won; I chose their brewing funnel over the hot oil biodiesel funnel - just ordered an 8 inch nylon funnel
that I'm going to rig rather like a percolator in my fry daddy, to ensure convection so the water bath is even top to bottom. The fry daddy is doing a great job of holding temps, so I can go with that, I've already learned. Can't wait to try it on some beef, especially normally bad cuts such as round. Wish me luck...