Jorg, Thanks for the the additional details. You addressed all of my concerns. I wish the original article had these details. Unfortunately, I think the original article simplified things a bit to much, and was a bit optimistic about running one of these in a dessert.
Oh come on. We've had some ridiculous suggestions on here of using whisky, gin and hydrogen for cooling. But liquid cream cooling - that's just milking it. The contents of this email are confidential and for the exclusive use of the intended recipient. If you receive this email in error you should not copy it, retransmit it, use it or disclose its contents but should return it to the sender immediately and delete your copy. _______________________________________________ Beowulf mailing list, Beowulf@beowulf.org sponsored by Penguin Computing To change your subscription (digest mode or unsubscribe) visit http://www.beowulf.org/mailman/listinfo/beowulf
