Chuck, As a SCUBA instructor, one of my early concerns has been how methane, when introduced into a neoprene environment, affects bouyancy. Given the amount of methane produced from 1(ea) Big Mamma Murphy Beef Burrito, with green chilli and onions, how much more lead would be needed to help a diver maintain neutral bouyancy during a safety stop at say, 1.5 atmospheres in both fresh and salt water? Of course there are other important questions that need answering such as "how long would it take for a cloud of methane to reach the upper layers of the atmosphere when the neck seal of a methane contaminated trilaminate dry suit is cracked upon surfacing"??? Forget the ozone hole people, we've got some pretty serious methane issues happening right here! ;) Quoting Chuck Hards <chuckhards@yahoo.com>:
A largely forgotten contributor to greenhouse emissions is in fact Mexican cuisine if personal experience is to be believed. Huge area for research.
What's the atomic weight of chile verde? Frijoles? Roast pork?
--- diveboss@xmission.com wrote:
I believe my first wife is somewhat responsible for a lot of the ozone problems, if, we are to believe such a problem exists. She was a methane machine. Since the divorce she has become, in Astronomical terms, a gas giant! ;)
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