Steve Summers wants me !
I fixed a permenant shotline to the Bretagne many years ago.
Chain 10m from the wreck, then thick line and @ 6m(ish) we had an alloy beer barrel... bloody great deco station....
Some people are born weird, some achieve it, others have weirdness thrust upon them....
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www.exeterbsac.org
Tarts "R" Us - Topsham Branch...![]()
Do an advanced nitrox course, possibly with deco procedures. Rack up the 02, use air tables and you should finish your dive with minimal bubbles. So you can have a good few beers and the bubbles in it shouldn't cause you a problem![]()
Im pretty sure the effect of salt and sugar in hot water is nothing to do with pressure, its to do with heat being energy increasing the soluble rate of the sugar, which makes it a faster reaction. Sugar doesn't Bond to the molecules of the water, it just becomes a solution. if anything it would be to do with the surface area of the sugar and the rate of the breakdown into solution.
I dont see how this makes any difference to Alcohol and gas pressure in tissue, I think its the dehydration factor. In my Stupid days, we used to drink silly amounts...tank loads of water and dehydration salts. Go diving hungover but hydrated and no bend. That was Thailand though, where gas law doesnt apply![]()
I can see the bubble generation arguments for not exercising shortly after a dive but I think alcohol is the converse of 'stay hydrated'.
Your body sees alcohol as a poison and pumps it out of your kidneys as fast as possible taking a lot of water out of circulation as it does. Alcohol dehydrates you and (anecdote not data) just about every 'undeserved' bend I've seen correlates to dehydration.
However I'd say it was irrelevant after an hour so glug down the bottled water on the boat ride out and back but don't worry about a beer or N with your dinner.
Boiling produces bubbles (as the water turns to water vapour) but in a microwave it is possible for the liquid to become superheated and get above 100C without boiling. Microwaves work by being at the resonant frequency of water molecules and thus they 'excite' the water molecules making them vibrate more which is what we measure as a tempertaure rise. It happens at a microscopic level and is rapid allowing some regions to exceed 100C ahead of the molecules becoming gaseous and thus making bubbles. There is 'explosive boiling when a nucleation site appears...either grains of something or the knock which creates a pressure wave. (More physics is required to explain why the pressure wave allows bubbles to form but it does!)
Mad cows make the world go round!
With my nose seemingly permanently stuck into books!![]()
''Wow, l actually agree with the bearded blind crippled chicken shagger again'' Diving Dud - 15/2/09
As everyone else is claiming a relationship to him, I hereby admit to being the Dud's younger, slimmer and better looking Northern Brother who was exiled at an early age due to embarrassing handsomeness.
Steve Chesh wants me to want him
DUE member and GUSAC Founder member
i like a cider as soon after a long deco as poss as it makes me feel good
after 6 or 7 pints i feel even better and have been doing it for years!
but i do try and drink 1 to 1.5ltrs of berocca before diving the next day
it works for me
ada![]()