Rick Eversole wrote:
>
> Alright, an acquaintence at work asked if I had heard of deep
> fat frying a twinkie. (I had not, but remember seeing a site
> years ago on the physical properties of a twinkie...)
>
> That prompted me to ponder just what is the ISP of a twinkie ?
>
> All you propellant experts out there, have a field day!!
I'd approximate it, at least for a first cut, as 60% sucrose, 10% milk
fat, and 40% starch by mass. Add the appropriate oxidizer (with
ignition, please; a Twinkie in LOX would be just as detonable as a
charcoal briquette in LOX) and plug the numbers into PROPEP.
--
Love wealth above life itself, and starve in splendor.
-- Elvish proverb
Donald Qualls, aka The Silent Observer NAR # 70141-SR Insured
Rocket Pages http://silent1.home.netcom.com/launches.htm
Telescope Pages http://silent1.home.netcom.com/astronomy.htm
Lathe Pages http://silent1.home.netcom.com/HomebuiltLathe.htm
Opinions expressed are my own -- take them for what they're worth
and don't expect them to be perfect.
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