Bowling Ball Sanding help about energy involved with impact craters.?
im doing a case study about impact craters. I did an experiment involving dropping a ball bearing in a bowl of sand and now I have to write about the energy that helped create the crater, please explain in as much detail as possible. Thanks. xo
Holding the ball up it has Potential energy (PE), when you drop it it becomes Kinetic energy (KE) which is 1/2 mass * velocity squared.
When the mass hits the sand the sand must absorb the energy of the moving ball. The sand is rather fluid and almost like a hydraulic oil. The ball pushes down on the sand and the sand finds it easier to spread outward away from the ball than it does going downward deeper into the sand. The energy of the falling ball is transformed into several types of heat and energy. First, the ball pushes the sand out of its way because of it's kinetic energy and monentum. Pushing the dry sand across each other creates friction which slightly warms up the sand. So energy is lost there. Also energy is converted by the round shape of the ball hitting the sand pushes the sand to the side as it burrows down, the sand slides off the face of the ball and is ejected into neighboring sand which causes that sand to jump up in the air in an opposite and equal reaction type scenario. So lifting that sand and pushing it out of the whole by the wedging impact takes kinetic energy from the ball to move that sand out.
Just remember all things take the path of least resistance. So when that ball hits the sand, the sand below it compresses a lot so that is a hard way to give away energy, but the sand right next to the ball isn't compressed by the ball so the round ball face pushes the sand to the side easier than pushing it down. And when that sand pushes the other sand in front of it out of the way, that is where you get the familar sloping crater shape. The sand actually can flow back out of the hole easier to dissipate the ball's energy than it can by compressing the sand. The compressed sand just turns into thermal energy and really doesn't give off much reactionary KE
When it comes to the Holidays, I always look forward to baking some cookies for my family. I tend to go overboard with baking cookies. I usually bake 12-14 different varieties.
I would like to share a few cookie making tips with you today.
1. Unbaked dough can be covered and refrigerated for up to 24 hours. Dough can also be frozen for up to 9 months.
2. Dip cookie cutters in flour or confectioner's sugar, shake off excess before cutting out cookies.
3. Line your baking sheets with Parchment Paper or a Silicone Baking Mat to make clean up easier.
4. Spray your spoon with non-stick cooking spray. This will help the dough to slide off easier.
5. Spray your beater blades with non-stick cooking spray to help prevent dough from sticking on them.
6. Remove your cookies from the oven 1-2 minutes before the recommended baking time. They will finish baking on the baking sheet.
Sugar Cookies
5 c. flour 2 tsp. vanilla 1 tsp. baking powder 2 c. sugar 3/4 tsp. baking soda 2 eggs 1 1/2 c. milk 1 c. butter
Cream sugar and butter together. Add vanilla and eggs, beat until well blended. Stir in milk, baking soda and baking powder. Slowly mix in flour. Drop by tablespoonful onto greased cookie sheet. Sprinkle on any desired toppings. Bake for 350 degrees for 12 minutes.
Chewy Chocolate Chip Cookies
1 c. shortening 1 c. butter 2 c. brown sugar 1 tsp. vanilla 4 c. flour 2 tsp. baking soda 1 tsp. salt 1 c. sour cream or buttermilk 1 lg. package of chocolate chips
Mix all ingredients together. Drop by the teaspoonful onto a baking sheet. Bake at 350 degrees for 10-12 minutes.
Peanut Butter Cookies
3/4 c. creamy peanut butter 1/2 c. shortening 1 1/4 c. light brown sugar 3 tbsp. milk 1 tbsp. vanilla 1 egg 1 3/4 c. flour 3/4 tsp. salt 3/4 tsp. baking soda
Combine peanut butter, shortening, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed until blended. Add egg. Beat again. Combine flour, salt, and baking soda at low speed until blended. Drop by teaspoonful onto baking sheet. Flatten slightly in crisscross pattern with tines of a fork. Bake at 350 degrees for 8 minutes.
Pecan Sandies
1 c. butter or margarine 1/4 c. granulated sugar 2 tsp. vanilla 2 c. all-purpose flour 1 c. chopped pecans 1/4 c. confectioner's sugar
Beat butter for 30 seconds; add granulated sugar and beat till fluffy. Add vanilla and 2 tsp. water; beat well. Stir in flour and pecans. Shape into 1" balls. Place on a ungreased cookie sheet. Bake in a 325 degree oven for about 20 minutes. Cool completely. Sprinkle cooled cookies with a light coating of confectioner's sugar.
Sand Tarts
1 c. butter 1 1/2 c. sugar 2 eggs 1 tsp. vanilla 1/2 tsp. salt 1 tbsp. milk 3 c. flour 1 tsp. baking powder egg white
In one bowl, combine flour, baking powder and salt. In second bowl, cream butter and sugar, then add eggs, vanilla, salt and milk. Mix together. Now add flour mixture. Chill overnight. Roll thin and cut with cookie cutters. Before baking, have egg white in dish. Use pastry brush and lightly brush over cookies. Then sprinkle with desired colored sugars. Bake at 350 degrees for 5-8 minutes.
