COLUMBIA Totaly = CERAMICS ... sUpplier of your ceramic and pottery needs. Announcing Georgies new Cone 6 crackle glazes: GLW48 Cicada GLW49 Peking Blue GLW50 Dragon Scale GLW51 Wu Blue GLW52 Dynasty Grey GLW53 Yangtze Amber In store now, The Steve Tool, the ultimate texturing tool! Hours: Drop by and check . us out: TUTE ee le) #109 - 18525 - 53 Ave. 9:30 a.m. to 5 p.m. Surrey, B.C. Saturday Or give us a call at: 9:30 a.m. to 1:30 p.m. 604.574.0454 JUDY WEEDEN POTTERY WORKSHOP On SALTSPRING ISLAND July 19-31, 2010 This course is designed to be a time for the total immersion in the creative process for students seriously committed to working with clay. It is a process-oriented workshop. Students at any level of previous experience will find invaluable stimulation and new skills. LOCATION Country studio of Judy Weeden 125 Primrose Ln, Saltspring Island Tuition $600 Cdn, Space limited to 8 students Further information and application www.judyweeden.com or write Judy Weeden 125 Primrose Ln Saltspring Island, BC, V8K 1C1 Thurs., Oct. 22, 2009—reprinted from a blog on Technology Review, published by the Massachusetts Institute of Technology (it's comforting to know that tomorrow's Nobel Laureate scientists are on our side, hard at work resolving our pottery issues—Ed,): Death of the Teapot Effect Fluid dynamicists have (a) (a’) worked out how to stop teapots from dribbling, once and for all. Teapot technology is largely ignored by main- (b) ib’) stream media (some say unfairly.) But today, scientists in France unveil a technique that should breathe hi- tech life into a new generation of be-spouted objects. The problem with teapots is their annoying habit of dribbling, particularly at low rates of flow. The phenomenon has achieved such notoriety that it has been imaginatively dubbed the "teapot effect.” Previous studies have shown that dribbling is the result of flow separation where the layer of fluid closest to the boundary becomes detached from it. When that happens, the fluid fows smoothly over the lip. But as the flow rate decreases, the boundary layer re-attaches to the surface causing dribbling. Previous studies have shown that a number of factors effect this process such as the radius of curvature of the teapot lip, the speed of the flow and the “wettability” of the teapot material. But a full understanding of what's going on has so far eluded scientists. Now Cyril Duez at the University of Lyon in France and a few amis, have identified the single factor at the heart of the problem and shown how to tackle it. They say that the culprit is a "hydro-capillary” effect that keeps the liquid in contact with the material as it leaves the lip. ‘The previously identified factors all determine the strength of this hydro-capillary effect. So how to overcome it? There are two ways say Duez and co. The first is to make the lip as thin as possible. That's why teapots with spouts made from thin metal are less likely to dribble. ‘The second is to coat the lip with the latest generation of super hydrophobic materials which strongly repel water. Duez and co show how this stops dribbling at a stroke. "Super hydrophobic surfaces fully avoid dripping, and thus beat the "teapot effect",” they say. (Of course, there are one or two other potential applications in shaping the fluid fow in microfluidic machines but these pale into insignificance compared with the teapot revolution in hand.) ‘The really exciting news, however, is that in certain materials the hydro-capillary effect can be controlled electronically. That raises the possibility of a teapot design in which dribbling can be turned on and off with the flick of a switch--an object of desire on a par with the iPhone, USB catapults and personal hovercrafts. (The iPot, perhaps?) If this doesn't win these guys an IgNobel, I don't know what will. The following is a response posted by bart889 on Oct. 28/09: In my family, we solved this problem by applying a high-tech ultra hydrophobic coating to the teapot spout. The coating substance is commonly referred to as "butter". Potters Guild of BC Newsletter - February 2010 12