I concur with Just Some Guy. Percussion caps didn't exist before the early 19th century so this gun is either not 16th century or not originally percussion. I'm guessing it was originally matchlock or else fired by placing a length of fuse through those nipples and lighting one end.
Yeah this data would be much clearer if she used a stacked bar chart. Her odd pie chart means that the area/radius issues make really understanding the plot very difficult. My management would never let me brief a general with a plot like that.
"The original traditional kilt is much longer than the modern ceremonial kilt. Accidental exposure is, therefore, much less likely when wearing a proper kilt than the silly modern thing."
Nope. Both the modern tailored kilt and the old great kilt fall to the knee plus or minus. Historically it was often more minus than plus. The great kilt is longer, but that's because a large portion is above and about the belt line.
But yeah, wear some boxers or something. Or at least put something heavy in your sporran.
More likely the track was deformed past it's yield point. While the ground rebounded back into some semblance of it's initial position, the track didn't.
"What you want is the opposite: lots of surface area (to cool the drink quickly) and little volume (to avoid diluting the drink)."
Surface area doesn't matter in diluting the drink. It changes the speed at which the drink cools and the ice melts, but the absolute temperature change in the drink created by the ice is largely mass dependent. If you need to cool X amount of drink to a specific temperature, then you need Y amount of ice. Your drink will get just as watery, no matter what shape the ice is in because surface area only changes the rate of heat transfer not the absolute amount of heat transfer needed to cool the drink.
If you use more ice than is required to get it to the equilibrium point, then you'll have some extra ice in the glass that keeps your drink cool longer as the room temperature air warms it up. But that extra ice will water it down more as it keeps it cool. So your drink only gets more watery if you use too much ice and then let it sit on the bar forever before you finish it. Also once the ice is sticking out above the pool of liquid in the glass, your ice is mostly melting to keep itself cool from the air. You're watering the drink down for nothing. Either finish the drink or get a refill so the ice isn't melting in vain.
There are a few ways you can change the amount of ice you'd need and reduce the wateriness of the final drink. Most ice used at bars or restaurants is probably at or near the freezing point. If you cool the ice more before using it, then the ice will have to warm up before it can melt. This makes the drink cool faster by increasing the temperature difference between the ice and the liquid. It also reduces the amount of ice you need to use by increasing the amount of energy the drink has to give up to melt each cube. Or you could just use something like dry ice which is both very cold and also doesn't create water when it melts.
Nope. Both the modern tailored kilt and the old great kilt fall to the knee plus or minus. Historically it was often more minus than plus. The great kilt is longer, but that's because a large portion is above and about the belt line.
But yeah, wear some boxers or something. Or at least put something heavy in your sporran.
Surface area doesn't matter in diluting the drink. It changes the speed at which the drink cools and the ice melts, but the absolute temperature change in the drink created by the ice is largely mass dependent. If you need to cool X amount of drink to a specific temperature, then you need Y amount of ice. Your drink will get just as watery, no matter what shape the ice is in because surface area only changes the rate of heat transfer not the absolute amount of heat transfer needed to cool the drink.
If you use more ice than is required to get it to the equilibrium point, then you'll have some extra ice in the glass that keeps your drink cool longer as the room temperature air warms it up. But that extra ice will water it down more as it keeps it cool. So your drink only gets more watery if you use too much ice and then let it sit on the bar forever before you finish it. Also once the ice is sticking out above the pool of liquid in the glass, your ice is mostly melting to keep itself cool from the air. You're watering the drink down for nothing. Either finish the drink or get a refill so the ice isn't melting in vain.
There are a few ways you can change the amount of ice you'd need and reduce the wateriness of the final drink. Most ice used at bars or restaurants is probably at or near the freezing point. If you cool the ice more before using it, then the ice will have to warm up before it can melt. This makes the drink cool faster by increasing the temperature difference between the ice and the liquid. It also reduces the amount of ice you need to use by increasing the amount of energy the drink has to give up to melt each cube. Or you could just use something like dry ice which is both very cold and also doesn't create water when it melts.