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To: Alomex who wrote (18671)	9/29/1998 7:11:00 PM
From: BillHoo	Read Replies (1) \| Respond to of 213182

<<According to your reasoning, more area dissipates heat only when fashioned like a griddle but not when extended flat like a casing.>> I have to agree with Ian on that one. A 2 x 2 foot griddled surface has more surface area and heat dissapating ability that a 2 x 2 foot flat surface. The flat surface will always be 4 square feet of surface area. The griddled surface (depending on how deep the waffling) can have much more actual surface area to dissapate heat energy. That's why heat sinks have fins instead of being a solid block of metal. Can we talk about the stock now instead waffling. I'm getting hungry and I still haven't quite gotten the pastrami out of my mind. -Bill_H

To: Alomex who wrote (18671)	9/30/1998 2:13:00 AM
From: IanBruce	Respond to of 213182

According to your reasoning, more area dissipates heat only when fashioned like a griddle but not when extended flat like a casing. Yes -- as any ninth-grader could tell you, that's it exactly. Nobody makes flat heat sinks for a simple reason -- it's nearly useless. The more surface area you can pack at the point of transfer, the better. In any case you're missing the point again. Pay attention this time. Remember I said that car engines don't have enough surface are to dissipatate heat the way air-cooled engines do. Air-cooled engines have large heat sinks around the cylinder heads. The air blows across the heat sinks -- the air is heated -- energy is transferred to air (a poor but sufficient conductor) -- engine's temperature stays within tolerable specs. Now, water is a great heat conductor. Ever seen a red-hot horseshoe immersed halfway in water. The energy transfer is dramatic -- lots of steam and stuff. You think the water is gonna wait for the air to transfer the heat from the upper half of the horseshoe? I don't think so! Since the water is a better conductor, the vast majority of the horseshoe's heat is drawn out through the portion immersed only in the water. Remember the second law of thermodynamics? "Heat, on its own accord, flows from regions of high temperatures to regions of lower temperature yadda-yadda" -- remembering that "heat" is an energy transfer which takes place when two regions of different temperatures are connected by a thermal conductor? With me so far? Now, since metal is such a great conductor, and the unforced air around the metal casing of the Portege is not, very little heat would be transferred away from the device. But bring a better conductor of heat into contact with any substantial portion of the metal -- your hand for instance -- and it will draw the heat away from the device a lot faster than stagnant air ever could. Not just the portion in contact with the hand -- but from the entire metal casing of the device. Now stop wasting my time. Try again. Sure. This should be about your speed... "This portage is TOO HOT!" -- Papa Bear Ian Bruce New York, NY