Ask HN: Spoon vs. Fork for mixing sugar in milk/tea/coffee
Generally speaking, between a spoon and a fork, which shape would induce better dissolution and diffusion of sugar into milk/tea/coffee ? I am wondering about this because Forks: Their tines (usually 3-4 tines) should theoretically cause more agitation and enable better dissolution and diffusion of sugar with more "churns" while stirring. Spoons: They act as a shallow bowl and help in serving sugar into the liquid, and can also double up and do the job of mixing it. Strictly for the purpose of mixing the sugar into the liquid, do spoons have any design advantage over forks if we ignore the aspect that they help in transferring the heap of sugar into liquids ? 4 comments on Hacker News.
Generally speaking, between a spoon and a fork, which shape would induce better dissolution and diffusion of sugar into milk/tea/coffee ? I am wondering about this because Forks: Their tines (usually 3-4 tines) should theoretically cause more agitation and enable better dissolution and diffusion of sugar with more "churns" while stirring. Spoons: They act as a shallow bowl and help in serving sugar into the liquid, and can also double up and do the job of mixing it. Strictly for the purpose of mixing the sugar into the liquid, do spoons have any design advantage over forks if we ignore the aspect that they help in transferring the heap of sugar into liquids ?
Generally speaking, between a spoon and a fork, which shape would induce better dissolution and diffusion of sugar into milk/tea/coffee ? I am wondering about this because Forks: Their tines (usually 3-4 tines) should theoretically cause more agitation and enable better dissolution and diffusion of sugar with more "churns" while stirring. Spoons: They act as a shallow bowl and help in serving sugar into the liquid, and can also double up and do the job of mixing it. Strictly for the purpose of mixing the sugar into the liquid, do spoons have any design advantage over forks if we ignore the aspect that they help in transferring the heap of sugar into liquids ? 4 comments on Hacker News.
Generally speaking, between a spoon and a fork, which shape would induce better dissolution and diffusion of sugar into milk/tea/coffee ? I am wondering about this because Forks: Their tines (usually 3-4 tines) should theoretically cause more agitation and enable better dissolution and diffusion of sugar with more "churns" while stirring. Spoons: They act as a shallow bowl and help in serving sugar into the liquid, and can also double up and do the job of mixing it. Strictly for the purpose of mixing the sugar into the liquid, do spoons have any design advantage over forks if we ignore the aspect that they help in transferring the heap of sugar into liquids ?
Hacker News story: Ask HN: Spoon vs. Fork for mixing sugar in milk/tea/coffee
![Hacker News story: Ask HN: Spoon vs. Fork for mixing sugar in milk/tea/coffee]()
Reviewed by Tha Kur
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April 19, 2024
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