Download Pickle Plasma - Instructables

Pickle Plasma
By, Drew Toma
ALL info by Paul Thomas (one of my
new idols right next to Nikola Tesla)
First Step Of Plazmazation
When you "plug in" the pickle to 120VAC (line
voltage), electric current flows. Now I havn't
actually measured the current flowing, (not
following good scientific methods!!) but I estimate
the current to be several amperes. It doesn't blow
a 5 ampere fuse however. So, let's say 4 amperes
and that would develop 400 to 500 watts. That
power heats the pickle juice. Remember, the
pickle juice is salty water (sodium Chloride, NaCl)
mostly and is electrically very conductive.
Second Step Of Plazmazation
OK, now the pickle is getting hot. If allowed to
progress, the pickle juice turns to steam.
Now, instead of simply conducting through
a liquid, the electricity begins to spark
between the tines of the fork. Gas at
atmospheric pressure conducts by
sparking, like lightning does.
Third Step Of Plazmazation
The temperature (kinetic energy of the hot
electrons in the arc channel) of the
electrons in an arc discharge is typically
very high. Electric arcs are used to melt
and join metals (welding).
Fourth Step Of Plazmazation
The high kinetic energy electrons collide with
sodium chloride and causes the molecule
to break apart. This is called
"decomposition". Now you have free atoms
of Sodium (Na) and chlorine (Cl).
Fifth Step Of Plazmazation
The free sodium atoms are also involved with
colliding hot electrons and receive sufficient
energy to cause one or more of the sodium's
outer electrons to get bumped up to a higher orbit.
Very quickly after this happens the bumped up
electron returns to it's original orbit. In doing this
the electron releases a photon of energy(a pulse
of light). In scientific terms the sodium's electrons
are excited (bumped up) and relaxed (bumpe
down). And the process is called eletronic
transition because the electron transitions from
one orbit to another.
Sixth Step Of Plazmazation
The photon energy (light) that is emitted is
yellow and is characteristic of sodium.
The End
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For more information go to
www.drewtoma.info
Paul Thomas wrote all of it I just added
Plazmazation to all the slides I make the
power point for educational purpose.