Hand Warmers and Cooling packs

-
Although instant hand warmers are a everyday part of many skiers and winter activity ethustits, they are often overlooked or taken for granted. The first concept of the first hand warmers, was created by Jonathan Ellis, a scientist from 1891. However the first commercially used versions were made by Japanese inventor Miichi Motoba in 1923. Compared to the first models modern packs have vastly improved. Michi's parks were able to sustain heat for around 30 minutes, while nowadays heat packs are pushing 8 hours.

It is no secret that hand warmers make use of chemical reactions to produce the heat they give of, but how they do it is a bit more interesting. The reaction is caused by the same annoying orange thing you find on chairs left out in the rain, rust. Hand warmers use a variety of different chemicals to generate a speed up process of oxidizing iron. Just like when the carbon in trees burn, or oxidize, they give of heat and iron does the same. The warmers are designed with a small pocket of iron crystals which is surrounded by a layer of salt which speeds up the reaction. As well as salt and iron, carbon is added to help dissubse the heat around the warmer. Along with vermiculite which regulates how fast the heat is released. Eventual the iron will become oxidized to it max and the reaction will end.

As well as hand warmers there are also instant cold packs, which also use a chemical reaction except for a different result. Instant ice packs are mostly found in athletic facilities were having actual ice on demand for injuries wouldn’t not practical. Instant cold packs use plastic bag filled with water and refrigerant gel. When the bag is shaken gel reacts to lower the bags temperature to below freezing. Refrigerant gel works by absorbing high capacities of heat away from areas to create a cooling effect.

Even though warming and cooling packs are fairly old the possibility of new uses is far from out of the picture. Many new uses and products could start to emerge from survival and camping brands. In california there is always concern of pontanial wildfire hazards when camping at all. So if campers could revert to using chemical heating bags to cook their food, wildfire risks could go down. Heating pads could also be useful for winter hikers lost in the snow. If a hiker gets stranded and is exposed to the possibility of hypothermia they could pull out a strong heating pack to save them. Hikers south of the equator are also at risk of injury but by sunburn, and having a cooling source could prevent it.


https://en.wikipedia.org/wiki/Ice_pack
https://io9.gizmodo.com/how-do-chemical-handwarmers-work-1670218718

Comments

Post a Comment

Popular posts from this blog

Chemically termolecular reactions: The fourth class of chemical reactions

-
Image
Chemically termolecular reactions: The fourth class of chemical reactions Maisy Chase Up until now only three classes of chemical reactions were known. Unimolecular reactions occur when one reactant undergoes bond breaking or forming to create different products. Bimolecular reactions are where two reactants collide and then undergo bond breaking or forming. Termolecular association reactions, where two reactants collide to form a whole with a new chemical bond between the two reactants. A third molecule, known as the bath gas, then removes some of the internal kinetic energy of that molecule to stabilize it. Researchers from Columbia University , led by Assistant Professor of Mechanical Engineering Michael P. Burke, have discovered a fourth class of chemical reaction known as “chemically termolecular reactions.” This involves the breaking and bonding of three molecules. The team showed that these chemically termolecular reactions not only are major chemical pathways but also ...
Read more

Mahar-ullah Shahminah- Molecular Gastronomy

-
Image
Molecular Gastronomy   By: Shahminah Mahar-ullah Date:3/22/19 Molecular Gastronomy is both a fusion of science and cooking. The scientific discipline gives the chef complete control of what the texture, taste, and physical appearance of the dish. Molecular Gastronomy is a modern unique style of cooking that some would say it could be considered art. There are three aspects of Molecular Gastronomy, as i said before it is texture,taste,and physical appearance. Molecular Gastronomy can have a very simple and familiar taste or a new and unique taste. Taste is often a aspect that is forgotten about in Molecular Gastronomy. Mostly because people who don't know much about the style of cooking kinda forget that its actually cooking ,not just some form a science. Taste is the main focus with cooking in general and with molecular cooking taste can be brought to a whole new level since you have complete control over each part of the dish. Same goes for physical appearance and ...
Read more

Force and Motion

-
Image
Zach Fluck Science blog Force and Motion Blog Sir Isaac Newton was an English astronomer, physicist, and mathematician, born on December 25, 1642. He died on March 20, 1727, most likely from mercury poisoning or old age. However, during his life, he made several contributions to modern science and advanced our understanding of physics tremendously. Arguably his most famous discovery was gravity. However, he had to use his 3 laws of motion to make this accomplishment. Newton understood that an object at rest will stay at rest, unless acted on by unbalanced forces. Therefore, if an object such as an apple is in a resting position there must be a force to make the apple fall to the ground. He discovered this invisible force to be gravity. At a young age Newton was removed from school to be a farmhand. Despite returning to school the turning point in his live was he left his hometown to attend Cambridge University. After attending Cambridge he returned to his hometown where his observat...
Read more