Re: The Doucet Effect
Hi Mike,
I agree with you that the Doucet Effect does not apply
to small pumpkins. I wouldn't even try to apply it to
AG's when they are smaller than about 200 pounds. In
smaller pumpkins, the cavity size is too small in
relation to the shell wall thickness for the effect to
be significant.
It is in larger pumpkin where the cavity size is large
in relation to the shell wall and the shell wall
itself is already stressed severely by the weight of
the pumpkin that this effect becomes significant.
In large pumpkins with a large internal cavity filled
with gas, it is a whole different story. Then any
stresses added by expansion and contraction of the gas
pocket become significant to the total structural load
on the shell.
The only way to prove my theory will be to get a
differential pressure gauge into a pumpkin somehow and
get some empirical evidence. It looks like I'm really
gonna have to do this if I want my name in the pumpkin
history books.
Thanks for all your constructive comments on my
theory.
diana
--- Vickie Brock <brocfarm@pacific.net> wrote:
> Its true the expanding and contraction of the water
> molecules could weaken
> the walls. But I believe that its a genetic
> predisposition of wall
> strength and shape. The hot air theory doesn't cut
> it. Heres why out in
> the field I have all kinds of hollow fruits , field
> pumpkins,accorn
> squashetc.......these fruit have less insulation and
> less mass and heat up
> more readily and rapidly yet no sag rings why .
>
> Shape of the pumpkin and wall thickness and strength
> are the controling
> factors. Thick short wheel shape pumpkins don't
> develope sag rings. Long
> pumpkin do . So if a pumpkin has a
> shape(genetics) that structurally is
> conducive to sag rings probably will get them even
> if the tempeture is
> kept constant......BDB
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