Why do synthetics exist?
8 years ago
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- 8 years agolast modified: 8 years ago
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Synthetic blends - % synthetic?
Comments (15)hercules, I see a problem with your question. As I understand oils, None of the latest oils are natural. They could all be considered synthetic. They are all cracked (modified) after being pumped out of the ground. 50 (100?) years ago oil was pumped out of the ground and then distilled by its boiling point. Thicker oils boil at higher temperatures. I have read that Amsoil and Mobil 1 oil is a PAO (type 4). Castrol (and most other synthetics) are type 3 hydrocracked. I think esters are type 5, but I don't know where they are used. So most blends would seem to be a mix of cracked and hydrocracked. Mobil 1 should be a mix of cracked and PAO's. So I would think the question should be what type of oil AND what percentage. I am not sure that it even matters which base is used. Perhaps we should look at the approvals on the back label. While the SL (and SM) oils have better testing and improved refineing to meet the testing, I have read that euopean standards are even tougher. BTW.. I saw the evidence that mobil 1 was way better than valvaline 25 years ago. But then in 1990, mobil had a new formulation. then they came out with a new version in the late 90's. And now they are on their 2nd or 3rd version of supersynth. Other (conventional) oils have changed just as much, or maybe more. Oh, As to mobil 1 pouring easier than valvoline, we had a winter in 1983 (dec) that had many mornings below -30. I took jars of 5w-30 outside and tipped them over several mornings. Both 5w-30 oils (valvoline and mobil 1) poured about the same. But of course they do, that what the 5w-xx means! The mobil 1 looked like a smooth honey. The valvoline looked awful, that would be cloudy and even chunky. I also had a 10-30, but it set up and wouldn't pour at all when turned over, hence its thicker rateing. Further, In the car the valvoline broke down under pressure to be thinner much faster and let the oil pressure go down much faster than mobil 1. So mobil 1 gave higher oil pressure for longer. The valvoline reminded me of jello, poor flow, but little resistance to pressure. JerryO...See MoreWater lily Dahlias: short varieties existing? And why no seeds av
Comments (4)Thanks a lot for your advice, Ted, thanks for the information and recommendation. I read your post about seeds, well, didn`t know, that you can expect only so little good results. I thougt it could be fun to do some experimental raising, like with a litter of barn cats. But then I don`t really have the space for so many surplus plants. And Carolyn, I looked those short ones up. I think they are gorgeous but not showy enough for my neighbor. But I browsed some Dahlia grower websites and found some showy short ones like the Gallery series. Thanks a lot, bye, Lin...See Morewhy do I like this chair and why is it so $$$$$
Comments (34)Crack me up! I like the rug chair too :-) and I like their clothes. I guess what I like about anthropologie chairs is that they have the traditional style that I love but just "funked up" a bit. But I just couldn't spend $5k on a chair. If you had lots of free time and found a great bones chair you could try to recreate the look for less. Or pay more and get an upholstery shop to do it. I have seen the house of the guys that own Anthropologie in design mags and it is soooo gorgeous. I used the Magnaverde method to paint chairs before and they turned out scratchy. The problem was that I got tub chairs from goodwill that had very stiff synthetic mohair upholstery fabric. When done there were spots left like sandpaper. I do think the method would work very well on a smoother fabric and I think you could recreate that chair on your own. The added bonus would be that most people would never have seen the anthro one and think you were really cool and artsy :-)...See MoreWhy do trough sinks exist?
Comments (18)Did I hear my name? (Thanks for the kind words!) I never understood the ice in the trough sink thing either, or the one far back from the counter. One assumes that the latter is for pushing all the mess into, assuming there's a disposer, but reaching over to use the water and to clean it would be a drag. Mine is on the edge of my island, and I got it mostly because my island is small and I love big sinks. There is a 16" bowl at the far end, which is a good workstation if one is standing on that short end of the island. From the middle of the long side, the main prep area, there's the end of the trough. I keep my colander in the bowl, standing on a grate. I lift it to the front to use in main prep, and it straddles the trough. The trough itself is great for cleaning veg because it's quite shallow, so there's no reach down backache. Having the long trough is great for when I want to dump the flour from my baking board or pastry sheet, or to dump the carving board, or whatever. If the clean-up sink is clear, it's easy enough to turn and take the two steps, but when does that happen when you're baking or serving? So the long trough gives me the illusion of a big sink, while remaining compact, and the deep bowl is great for soaking sand out of cress, etc. The only issue I've had is that I got a Karbon faucet for its versatility in angle and direction, given the dual nature of my particular sink. It works great for that, but isn't a prep sink sized faucet and has rather too strong a flow. I can adjust it just right, but then people move the handle. So there's more overspray than I'd really like. I suppose I could ask the plumber for a limiter, but it's not *that* bad. I just have to mind what I'm doing. That's why *I* have a trough sink. Because I can have a sink suited to bigger tasks than the weensy sink that would other wise fit. Why they exist in existential terms, I couldn't hazard a guess. Or...maybe the rest of them are for people who don't cook and only use their prep sinks as ice buckets anyway? To look cooler while they're cooling?...See MoreRelated Professionals
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