Capactive Touch Sensing 1
My last project brought up the subject of capacitive touch sensing. You may not have realized this, but capacitive touch sensing is currently on the forefront of electronics. Mechanical touch sensors are known to wear and ‘push-less’ sensors are just cooler. In case you did not know, the scroll wheel on an Ipod uses an array of capacitive sensors along with the infamous touch lamp.
For the engineer in you, Planet Analog has a lengthy overview. Basically, you design a circuit that is highly dependent on the value of a small capacitor. The capacitance in a finger then causes a significant and detectable change in the circuits output.
The doorknob touch alarm functions in just this manner. It does its job, but is not as precise as more complex circuits. For more schematics, check out Discover Circuits. A recent article on DesignLine proposed that this interface be adapted to mobile phone keypads.
Measuring the speed of light with Chocolate Chips 21
Over the past week, I’ve been really busy with exams and projects. Trying to save time by finding the speed of light on Google, I stumbled upon an extremely interesting article on measuring the speed of light with a microwave. As any decent cook knows, microwaves do not heat evenly. In fact, this article explains their heating patterns are relative to the speed of light!
Understanding how a microwave heats
As we all know, microwaves heat using electromagnetic waves. These waves are at a frequency perfect for rotating water molecules (f = 2.5 GHz). The rotating water molecules create friction and thereby heat.
Two types of electromagnetic waves
Although there are two types of electromagnetic waves, we typically only consider traveling waves. The amplitude of the wave travels forward in position over times. The following animation demonstrates the amplitude of a wave over space and time.
The waves in a microwave are not traveling. If they were, it would be nearly impossible to distinguish any uneven heating patterns!
Standing waves in a microwave
The waves in a microwave oven are standing waves. These waves are stationary in space with an amplitude changing over time.
With this demonstration, it is obvious that particular sections of the chips are heated more than others. In fact, these locations are located half of the wave’s length apart.
The physics of waves
We now know the frequency of the microwave and can presumably measure the length of the wave, but how are they related to the speed of light? Simple. Electromagnetic waves propagate through free space (like that in a microwave) at the speed of light. Therefore, their length is related directly to the speed of light by λ = c / f where λ is the wavelength, c is the speed of light, and f is the frequency of the microwave. Solving for the speed of light, c = λ * f.
Where do the chocolate chips come in?
Chocolate chips are perfect for measuring the distance between melted spots. The heat does not spread as quickly through them because they are not uniform. This means the melted spots will be smaller and you will have more time to measure before they all start to melt.
It is hard to tell from the photos, but there were distinct melting spots almost exactly 6cm apart. Remember, this is only half of the wavelength, so λ = 12cm. Plugging all the known variables into our equation, we get c = 12x10-2 * 2.5x109 = 3x108. Not bad! The true speed of light is 2.9987x108.
Notes if you replicate this experiment
- The chocolate chips only take 20-30 seconds to melt. The longer you have them in, the bigger the melted spots will be and the less time you will have to measure.
- This will not work in a microwave with a spinning carousel. In fact, the microwave spins to counteract these effects. Usually, you can just flip the carousel upside down to stop it from spinning. (Thanks Ryan)
- If you plan on putting the chips back in the bag, simply refrigerate them. Freezing causes them to stick to the plate.
- You can microwave anything that melts. (Cheese or a chocolate bar) However, chips work particularly well.
Photo gallery
