I'm getting fed up mixing.

[tony68]

but they are using a vibro pad .. and he does say 4 runs ? the quantity hes mixing would not need a vat ..

Matter is made up of atoms and molecules (groupings of atoms) and energy causes the atoms and molecules to always be in motion - either bumping into each other or vibrating back and forth. The motion of atoms and molecules creates a form of energy called heat or thermal energy which is present in all matter

Molecules are undergoing elastic collisions. For any given substance, the faster its molecules are colliding, the hotter it is. When an object slides along another object, the total kinetic energy plus gravitational potential of its molecules plus gravitational potential energy must be conserved. It can be proven that in Newtonian physics, for any system whose momentum doesn't change, its kinetic energy increases by the same amount in all frames of reference though not necessarily the kinetic energy of each individual object in the system. That means the total kinetic energy of each sliding object can be espressed as the sum of its kinetic energy of movement and the kinetic energy of its molecules. When they slide across each other, kinetic energy of movement is converted to kinetic energy of molecules. Since an object requires such a high speed of molecules like 300 m/s to have room temperature, not very much heat gets created for the amount of kinetic energy lost to friction. That's why it's easy to not notice that friction can produce any heat

This has been copied and pasted from
https://physics.stackexchange.com/questions/200430/why-does-friction-produce-heat

 

[zouzounaki]

This has been copied and pasted from
https://physics.stackexchange.com/questions/200430/why-does-friction-produce-heat

Ha ha classic!

 

[Mr Ripple]

Just for the record ive borrowed the below from somewhere on the net and will paste it back when ive finished with it.

The important bit is that VG technically "sets" at just below 17.8 degrees celcius and "melts" just above 17.8 degrees celcius.
To put it simply it will mix and blend more freely if its temprature is above 17.8 degrees.


Vegetable Glycerin (VG) Explained
Glycerin,also known as glycerol, is an organic compound of carbon, hydrogen and oxygenwith the chemical formula C3H8O3.
It is produced industrially, usually as a by-product of soap manufacture, from oils and fats.
It can be made from animal fat or, in the case of vegetable glycerin, vegetable oil.
The source of the raw material does not affect the chemistry of the final product,but, since glycerin is widely used in foods and medications, this distinctionis important for vegetarians.
It is also used as a sweetener and as aningredient in a number of cosmetic products.

Structure and Properties
The compound consists of a chain of three carbon atoms, to which are attachedhydrogen atoms on one side and hydroxyl (OH) groups on the other.
The three OH groups form hydrogen bonds between molecules, giving the compound a syrup-like viscosity and allowing it to dissolve easily in water.
Chemically speaking, glycerin is an alcohol, but for food purposes, it is classed as acarbohydrate because it provides calories and is not a fat or a protein.
Pure glycerol does not crystallize easily, but it can be chilled to form a solidthat melts at about 18°C.
It lowers the freezing point of water, however, by anamount that depends on the concentration.
For example, a 66.7% solution freezes at -46.1°C.
For this reason, it can be used as non-toxic anti freeze and for storing sensitive liquids, such as enzymes, in laboratory freezers.

Manufacture
Glycerol forms the “backbone” of many lipids, or oils and fats, and there arevarious processes that can be used to extract it from these substances.
Most glycerin is made as a by-product of the manufacture of soap.
In this process, either animal fat or vegetable oil can be used.
It is heated with a strong alkali, usually caustic soda (sodium hydroxide), which produces soap and a solution of glycerin in water.
This solution is then purified by distillation.
Vegetable glycerin can also be made directly from vegetable oil, often coconut or palm oil, by heating it to a high temperature under pressure with water.
The glycerin backbone splits off from the fatty acids, and is absorbed by the water, from which it is then isolated and distilled to obtain the pure product.Food-grade vegetable glycerin is 99.7% pure, with the remaining 0.3% being water. The interest in biodiesel fuel has resulted in the production of large amounts of low quality, non-food grade vegetable glycerin as a by-product.
Purifying the liquid is not considered economically viable and it cannot be casuallydisposed of as it contains toxic methanol, which is used in the manufacturing process.
As of 2013, there is much research into finding a use for this substance, something that does not require high purity glycerin.
One promising possibility is to use it as a precursor in the production of some useful plastics.

Main Uses
Glycerinis widely used in the food industry for two main reasons: it has a sweet taste, but has fewer calories than sugar; and it is hygroscopic, that is, it absorbs moisture from the air.
It is therefore used both to sweeten foods and to keep them moist.
The compound is metabolized more slowly than sucrose, the type of sugar mostcommonly found in candy and in processed foods, and therefore does not have such a dramatic effect on blood sugar levels.
It also does not contribute to bacterial tooth decay.
Foods marketed as being low in carbohydrates are often sweetened with glycerin.

 

[zouzounaki]

Just for the record ive borrowed the below from somewhere on the net and will paste it back when ive finished with it.

The important bit is that VG technically "sets" at just below 17.8 degrees celcius and "melts" just above 17.8 degrees celcius.
To put it simply it will mix and blend more freely if its temprature is above 17.8 degrees.


Vegetable Glycerin (VG) Explained
Glycerin,also known as glycerol, is an organic compound of carbon, hydrogen and oxygenwith the chemical formula C3H8O3.
It is produced industrially, usually as a by-product of soap manufacture, from oils and fats.
It can be made from animal fat or, in the case of vegetable glycerin, vegetable oil.
The source of the raw material does not affect the chemistry of the final product,but, since glycerin is widely used in foods and medications, this distinctionis important for vegetarians.
It is also used as a sweetener and as aningredient in a number of cosmetic products.

Structure and Properties
The compound consists of a chain of three carbon atoms, to which are attachedhydrogen atoms on one side and hydroxyl (OH) groups on the other.
The three OH groups form hydrogen bonds between molecules, giving the compound a syrup-like viscosity and allowing it to dissolve easily in water.
Chemically speaking, glycerin is an alcohol, but for food purposes, it is classed as acarbohydrate because it provides calories and is not a fat or a protein.
Pure glycerol does not crystallize easily, but it can be chilled to form a solidthat melts at about 18°C.
It lowers the freezing point of water, however, by anamount that depends on the concentration.
For example, a 66.7% solution freezes at -46.1°C.
For this reason, it can be used as non-toxic anti freeze and for storing sensitive liquids, such as enzymes, in laboratory freezers.

Manufacture
Glycerol forms the “backbone” of many lipids, or oils and fats, and there arevarious processes that can be used to extract it from these substances.
Most glycerin is made as a by-product of the manufacture of soap.
In this process, either animal fat or vegetable oil can be used.
It is heated with a strong alkali, usually caustic soda (sodium hydroxide), which produces soap and a solution of glycerin in water.
This solution is then purified by distillation.
Vegetable glycerin can also be made directly from vegetable oil, often coconut or palm oil, by heating it to a high temperature under pressure with water.
The glycerin backbone splits off from the fatty acids, and is absorbed by the water, from which it is then isolated and distilled to obtain the pure product.Food-grade vegetable glycerin is 99.7% pure, with the remaining 0.3% being water. The interest in biodiesel fuel has resulted in the production of large amounts of low quality, non-food grade vegetable glycerin as a by-product.
Purifying the liquid is not considered economically viable and it cannot be casuallydisposed of as it contains toxic methanol, which is used in the manufacturing process.
As of 2013, there is much research into finding a use for this substance, something that does not require high purity glycerin.
One promising possibility is to use it as a precursor in the production of some useful plastics.

Main Uses
Glycerinis widely used in the food industry for two main reasons: it has a sweet taste, but has fewer calories than sugar; and it is hygroscopic, that is, it absorbs moisture from the air.
It is therefore used both to sweeten foods and to keep them moist.
The compound is metabolized more slowly than sucrose, the type of sugar mostcommonly found in candy and in processed foods, and therefore does not have such a dramatic effect on blood sugar levels.
It also does not contribute to bacterial tooth decay.
Foods marketed as being low in carbohydrates are often sweetened with glycerin.

I don’t see that this would support the idea of putting eliquid in a microwave, cooling it and then adding nic.

 

[Mr Ripple]

I don’t see that this would support the idea of putting eliquid in a microwave, cooling it and then adding nic.

Sorry i did not see the microwave post.
Where was that?

 

[zouzounaki]

Sorry i did not see the microwave post.
Where was that?

Well let’s put aside the microwave theory and think about heating the liquid ingredients and then cooling them before adding the nic. This was advice given to the OP who has told us his liquid tastes rank and probably concluded that he was making bad recipes. The daft argument here has spiralled out of that backdrop.

 

[Mr Ripple]

Well let’s put aside the microwave theory and think about heating the liquid ingredients and then cooling them before adding the nic. This was advice given to the OP who has told us his liquid tastes rank and probably concluded that he was making bad recipes. The daft argument here has spiralled out of that backdrop.

Ah with you now.
Ive left juice in a hot car in summer and thought my mixes were going down hill till i realised. Meh!
Over heating is not good.
Warming to help the liquids blend together yes.

 

[zouzounaki]

Aye I don’t think anyone was saying warning it doesn’t help. I sometimes stick a few newly mixed bottles in a bowl of hot tap water. To be honest I’ve not noticed it making a difference though. Maybe my house is usually above 17.8 degrees.

 

[Mr Ripple]

There was a time my heating would stay off in winter unless the bog started freezing and im not joking.
I store my stuff in the garage so its aways cool in there.

 

[Ettrick]

Anyway. Where was I? (scratches head, tries to remember)