Tillerino
- 3 Followers
- 59 Following
- 70 Posts
@heiseonline Kunden von nicht-teilnehmenden Banken ausgeschlossen. Perfekt. Das wird sicherlich breite Anwendung finden.
Allerdings braucht man von einem Markt, der von der EU zur Innovation gezwungen werden muss (https://www.heise.de/news/EU-Parlament-stimmt-fuer-Sofortueberweisung-in-Euro-9621844.html) nichts anderes erwarten.
Die Kundenmobilität im Finanzsektor ist viel zu gering um einen echten Wettbewerb hervorzurufen. Hier muss ähnlich wie beim Mobilfunk der Wettbewerb gestärkt werden: Kontonummermitnahme und kurze Kündigungsfristen.
@timotimo I managed to make this monstrosity. It weighs 3kg and is an absolute beast. It plain refuses to go above 21-point-something degrees. I've had it out of the fridge for hours.
The material inside the bag is two sheets of kitchen hood filter stuff. Saw that by chance in the store. It's cheaper than a towel, but using a single sheet of material is definitely recommended.
This result is definitely encouraging and I'll make some more stuff soon.
@timotimo I finally got around to cooking a true first batch yesterday. My volume to weight conversion was off (I think because powders are lighter than the solid material). I ended up having to switch pots because I needed so much more water :D
Through the idiot-proofness (just saturate the water), it all ended up somewhat ok, though. But I think I ended up with too little Xanthan.
@timotimo I grabbed 100ml 70% isopropyl alcohol from the pharmacy for 4,50€. No need to order/wait!
So how did it turn out?
@timotimo The Xanthan is the tough part, I think. I got all the stuff now. I might take a stab at it in a minute, but I don't have much time today.
Btw, I put all the numbers in a sheet here: https://docs.google.com/spreadsheets/d/10wo6-S3hEhiJECBhX55gvMOP0oQ2W8LggOjw-1t25n0/edit?usp=sharing
Weight is easier to deal with for me than volume. There's a scaler on top to adjust the batch size. You can just make a copy for yourself, if it's useful.
@timotimo Oh boy, chemistry math is not like regular math and I'm no chemist.
Yeah, but in the Video, he makes it very clear that you would fully saturate the water with sodium sulfate, so I guess it's exactly what you're saying.
💡 Of course: once the water is fully saturated with sodium sulfate, then it is also fully saturated by sodium chloride. So as long as the water is fully saturated and you roughly hit the ratio between sodium sulfate and sodium chloride, you're good!
Truly idiot proof
@timotimo I think the recipe does exactly that: turn the two powders into decahydrates by adding water. The recipe is in volume (cups or ml), so it's not very obvious. Fully saturated salt water is close to the decahydrate. I'm not sure if the same goes for the sodium sulfate, but I'll try to figure it out if I can find my napkin where I did my previous calculations :D
@timotimo I think the alcohol will be well worth it.
I think my bad first attempt didn't stabilize enough due to my Xanthan troubles. I could already feel a much weaker effect on the second cool->warm cycle.
I think getting a lot of ingredients is a good idea. I have no idea what I'm doing and there will probably be a few more learnings of this kind :D
@timotimo Sodium sulfate decahydrate is a well known PCM and this is what all the literature talks about - always _decahydrate_. You can find a ton of results when you search for exactly that term e.g. on google scholar. SSD has a melting point of 32C. Fully saturated salt water has a melting point of -19C. So I guess this is all that we're doing. Mixing those two to adjust the melting point and then stabilizing the mixture.
@timotimo The result? There is definitely something there. I am ordering a larger quantity of sodium sulfate now :)
Something else I wanted to mention: This recipe is two parts sodium sulfate decahydrate and one part sodium chloride decahydrate on a molecular level. I love how works out so well in terms of cups.
Since he said in the video that you want to saturate the water with salt, I am guessing that it's two parts sodium sulfate decahydrate and one part fully saturated salt water.