b'Engineer Innovation | Geek Hubas it cools. Do the same to an egg andthe white; thermal conductivities of not all of the energy will be transferred0.550-0.558 W/(m K) for the yolk and to the ambient; cooking an egg is an0.389-0.407 W/(m K) for the white endothermic process and a proportion(decreasing with temperature). The of the energy will be converted to theactual values used in the model were change in chemical enthalpy of the eggbased on a moving average of reported as it cooks.[2] experimental data.[5].So the question is: how significant isAnother factor not considered in the this lost cooking energy to our model?model is water in the egg heating up to Well, after some research andsteam which rises, carrying away heat, calculations, not very. The specificthough this is in small enough enthalpy to denature the egg proteinsquantities compared to the flow of during cooking is around 2.7 J/g for eggsurrounding air that it can be ignored white and around 1.0 J/g egg yolk,[3,4]for now.so for an average 50 g egg, the total energy required is only around 80J.These two modeling limitations mean This energy would contribute to a totalthat the results are likely to be a slight drop in CPU temperature ofoverestimation of the temperatures approximately 6C, but this removal ofwhile the egg is still cooking, giving a heat can only happen once per egg.worst-case scenario. This can often be Compare this to the 54 W TDP[1] of thebeneficial; if the worst-case scenario is CPU under heavy load; after a fewwithin thermal design constraints, the minutes of egg cooking, the heatactual performance should be superior.dissipated is of the order of 10 kJ and the protein denaturation can onlyAbove 65C, the white begins to mitigate a negligible fraction of this. coagulate and above 70C the yolk solidifies. Once solid and cooked, the The majority of the heat supplied endsegg is a much poorer heatsink; it is less up, well, heating the egg. The eggsthermally conductive and convection high water content gives it physicalwithin the egg no longer occurs, it is properties similar to waterslightlyless dense due to water loss, and air/higher densities of 1130 kg/m3 for thesteam gaps are formed underneath the yolk and 1133 kg/m3 for the white;egg, insulating the CPU causing more specific heat capacities of 3.55-3.60 J/ heat to accumulate. Modeling the egg (kg K) for the yolk (increasing withas always liquid gives a best-case temperature) and 2.55-2.75 J/(kg K) forscenario above 70C.ResultsUnfortunately, the CPU junction temperature exceeds 90C within six seconds, at which point the CPU clock T=300.00s would throttle down to reduce the thermal power and prevent damage to the systemless than ideal for a cooling solution. The egg would also burn and catch fire.The central location of the CPU on the board and the large obstacles to air flow in the neighboring memory DIMMS and I/O ports mean limited cold air can passively flow over the hot egg by natural convection. Even adjusting the results for the modeling limitations described earlier, there is simply insufficient cooling.For comparison, a new project configuration was created with the egg Figure 4: Particle plot, showing air flow around egg and CPU substituted for a standard Intel stock 64'