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Sunday
Jan242010

Lux-o-lab doings from Herr Doktor de Wilde

Welcome, all you idle souls who bother to find your way to this section of the galaxy, courtesy our Big Friend Facebook.  The following is Delmarʻs poignant chronicle of his initial experimentation in formulating the quintessential formula for Love Potion #9:

UPDATE INSERT: Sorry, something lux-o-lablike happens to pic #2, nuthin but a blank >:-[   (Maybe the background reveals a certain Lux-O-Lab trade secret -- I wouldnʻt put it past that Delmar.)  Youʻll have to go to the Kit Ebersbach Facebook page Love Potion #9 album to follow along visually.  Personally, Iʻd say that itʻs well worth the effort.  

Kʻden, carry on....

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YO PERRY YO...
From DelMar's Secret LUX-O-LABS: I sent pix last night before leaving on a scheduled drive to the Emerald City. I'll now provide the promised explanatory keys to the pix so you can read along as you gaze dumbstruck at the evidence:

IMAGE #1) Control Subjects: Mini-Igloo cooler Containing frozen CO2 -DRY ICE (About $3 worth, but they didn't charge me. It may have been mein explanation of the experimental purpose of the acquisition that swayed 'em). Referred to as "Cheetos", the individual pieces contain no synthetic cheese-like materials but do resemble their namesakes by virtue of their size and shape, not unlike an albino cat turd; Wine goblets containing (L-R)Tap waterChocolate milk, fruit punch.
IMAGE #2) Individual "Cheeto" looking more like a glycerin suppository. Maybe this is where the phrase "cold shot" originated. DON'T TOUCH! Will cause nasty 2nd degree burns. Salad tongs (pictured), chop sticks, or ice cream scoop would be a required option (not included).
IMAGE #3) TO BIZNIZ: Two "Cheetos" per goblet produced instant bubbling and the release of "LAB FOG" when dropped into both the water and the fruit punch.
IMAGE #4) THE BAD NEWS: As foreseen, the viscosity and surface tension presented by the chocolate milk did not impede the evaporation of the CO2 but DID impede release of the gas from the fluid's lather. Each bubble is a fog blister.

IMAGE #5) NOW ENTERING ADULT FOG: "CHEETOS" in Creme de Menthe (30% alcohol) produced quick evaporation and release. This despite the slightly heavier viscosity of the liquor. This could indicate that the alcohol may aid the solid-to-gas conversion. Hmmmm, pretty...

IMAGE #6) COMBO CAPER: Dropping two "Cheetos" into a goblet of beer resulted in the accelerated release of CO2 gas from the beer and the "Cheetos". I'm guessing the 6% alcohol of the beer sped the process along as well. The beer's surface tension was sufficient to initially retain all of the accelerated gas production, thus no initial fog, just froth.

IMAGE #7) MORE FUN: Fruit punch with approximately one shot of 80 PROOF Tequila. Slightly more fog generated with the addition of the Tequila than without. Again, the alcohol seems to accelerate the evaporative process. Alcohol, which evaporates faster than water, does seem to draw greater amounts of CO2 gas from the DRY ICE more rapidly, resulting in a nice crop of "LAB FOG". SUCCESS with a bonus: The resulting beverage exhibits a pleasant carbonated buzz...
IMAGE #8) WHAT IF... This is a goblet of tap water. The CO2 is accelerated mightily because it's HOT tap water. The heat differential between the DRY ICE and the [fluid of choice] is proven to be significant in forcing the solid/gas conversion.
IMAGE #9) THE ODD COUPLE: So... If "HOT" produces more fog more quickly, how about a really hot liquid -like coffee? An unexpected amount of surface tension produced the brisk production of a torrent of gaseous off-white tumors that would hang on long enough to generate a frothy back-up before releasing their foggy cargo. Beautifully useless...
IMAGE #10) A MATTER OF SCALE: So, what about mass servings for the hospitality industry and institutions that are so inclined? This punchbowl illustrates the results of a hearty handful (Just an expression. DON'T TOUCH!) of DRY ICE dropped into cool water. Sedate swamp terrine...

IMAGE #11) AND FINALLY: Another handful (HEY!) of the DRY ICE "Cheetos" and the addition of a gallon of HOT tap water. Hmmm... Delicious! NOW you have a suitable Mad Lab punchbowl!

OBSERVATIONS: If the objective is to generate a visible and manageable fog, a fluid with low surface tension is essential to facilitate release of the CO2 gas. Both heat and alcohol serve to accelerate the evaporative process of DRY ICE to LAB FOG. The desired effect will last until the DRY ICE dissipates, cocoons itself by freezing the immediate surrounding liquid, or the surrounding fluid's temperature drops to the point where the differential no longer promotes the rapid conversion of solid to gas.

CONCLUSION: A fruit drink (recommend "room temperature" and no ice) with a shot or two of booze (vodka, rum, tequila) will produce the desired visual effect, be delicious, and be relatively safe to drink -as long as no one ingests the "Cheetos"... Luckily, DRY ICE is heavier than water and will stay at the bottom of the glass, typically freezing itself in place.

HEY! Do they award Nobel Prizes for DRY ICE research?

-EL DEL LABORATORIES, INC. LUX-O-LABS DIVISION 
"BETTER LIVING THROUGH ABSURDITY" 

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A few parting thoughts: primarily, it might seem that Dr. Del inadvertantly inhaled a bit too much of the atomized Creme de Menthe toward the end of his session -- suspect choice of punchbowl, among other, more arcane clues, would point to this.  Hah! I say.  Au contraire! I say. In actuality it merely indicates that the good Herr Dr is zeroing in on his slippery quest -- the Perfect Love Potion #9.  A few more variables, Dok, and weʻll be there, well in time for the Valentineʻs Show Specktickle.

Perry 

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