As Cyclone Nivar bears down towards the TN coast, we were treated to some spectacular rolling thunder overnight. The kind that starts off as a low rumble and builds up like a dubstep drop into a ear-shattering final crack.
And since it woke all of us up, it was an opportunity to do an #ELI5 on thunder with the son. But to explain thunder, one has to understand lightning, because a thunder is essentially the sonic boom that accompanies lightning
Lightning happens when a massive difference in electrical charge happens between clouds or between cloud and ground. When this difference in voltage becomes too high, things are settled by electrons moving en masse from one point to another to equalise the situation.
And when that happens, the air around the lightning flash heats up to 30,000 Celsius, which causes the air to expand rapidly. And this expansion is faster than the speed of sound
Which then causes sound waves to bunch together and when the hit the ground, we hear a boom, which is thunder. This is quite similar to what happens when the supersonic aircraft travel over land. They generate a similar boom as they compress air in front faster than sound.
This is why the Concorde could only fly from London/Paris to NYC but not to LA/Chicago or anywhere in Asia. Supersonic flights over land will cause sonic booms that are quite disruptive to daily life.
This video from several decades ago is one of the clearest and simplest explanations of sonic booms I've ever seen
Back to thunder, the scale of cumulonimbus clouds that produce thunderstorms is often underappreciated. The base of the cloud could be a kilometre above you but the top of the cloud could be 15-20km high!

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More from @krishashok

4 Oct
What connects ancient Mesopotamia, Rosetta Stone, your liver, mayonnaise, the last letter of the Greek alphabet, dark chocolate, fake meat and heart disease? The answer is sesame. A thread
Rather than randomly connect multiple facts, this thread will attempt to use why and how questions to rabbit-hole from one fact to another. And try and keep the science at an #ELI5 level.
It turns out that we know that the ancient Akkadian word for sesame was "Ellu", and the Sumerian word for it was “Illu”, both of which are rather surprising because the Tamil word for it is…"Ellu"
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29 Sep
I've been thinking about the relationship between truth and relevance, and while it's reasonably obvious that what is relevant is more often than not truthful, what is true is not always relevant.
A common recent critique of a lot of mainstream journalism is its perceived failure in presenting the objective truth, thus the "fake news" label. But I think it's the failure of relevance that is a far bigger problem
Tech has looked at an editor's job over the last decade and challenged it with - "Why does he get to decide what is true?. But we need to look at tech and ask - "Why does an algorithm get to decide what is relevant?"
Read 8 tweets
24 Sep
Technically speaking, only a perfect vacuum is "chemical-free", but brands would like to convince you that there is a shared understanding of what "natural" and "chemical-free" means, but there isn't. Caveat emptor.
More specifically, when the packaging says "preservative-free", it just means that it is one of
1. Too sweet (microbes don't like concentrated sugary environments
2. Has very little moisture (life needs water)
3. Is too salty (microbes hate salt)
No packaged food is "preservative-free" out of the goodness of heart. It's preservative-free because it doesn't need any additional preservatives. If companies sold you stuff that went bad quickly, most of us won't go "Oh wow, it was really preservative-free, I love it"
Read 5 tweets
20 Sep
I'm watching @KitchenChemProf talk about food chemistry on @hasgeek's YouTube channel here -
Totally trying out the 10 min Microwave mousse sometime later
The point about Cocoa butter melting at around body temperature (37C) reminds of this useful tip. If you don't like dark/bitter chocolate, just let it sit in your mouth for a few minutes. The cocoa butter will eventually melt and at that point, you will experience a flavourgasm
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13 Sep
Cucumbers 🥒 need only 48 hours to lactoferment into perfect pickles. Use slightly more salt because molds seem to love cucumber. Image
400 ml water, 20g sugar and 20g chopped ginger (with the peel). Feed sugar and ginger every 24 hours for about a week to get a Gingerbug, that is the ginger equivalent of a Sourdough starter. You can then use it to make any mildly alcoholic, carbonated beverage Image
Boil orange, sweet lime and lime peels, crushed coriander, cinnamon, brown sugar, chopped ginger in water, bring to room temp, add nutmeg, citrus juices and gingerbug. Bottle & let ferment for 2-3 days to get...homemade cola Image
Read 10 tweets
10 Sep
What connects beer, reptiles basking in the sun, a dangerous yeast infection, 98.4 Fahrenheit, an asteroid collision and finally, coconut toddy? A thread.
It begins with the beer - what single invention made the industrial production of beer possible? Of course, mankind has been brewing beer for millennia, and even now, some of the finest beer is made in monasteries using methods that have not changed for a thousand years.
The answer is the thermometer. You see, it’s one thing to make small batches of beer in a monastery but a wholly different enterprise to brew hundreds of millions of bottles of beer that taste exactly same
Read 32 tweets

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