The Spangler Effect - Ultimate Can Crusher Season 01 Episode 05

Uploaded by TheSpanglerEffect on 29.02.2012

I have this propensity to want to crush things.
So I want to show you what this demonstration looks like.
Let's do the same thing that we just did, but this time the
can is a little bit bigger.
So I bet you think this is the part of the show where I'm
going to say, don't try these experiments at home.
And you're right.
Except there is one experiment we want you to try.
Just look for the graphic that's right here
that says, Try It.
That's your signal that you can try that
experiment at home.
Everything else, off limits.
Look, I've already given you homework, and the show hasn't
even started.

Well, this is the answer to the age-old question, what do
you do to crush that can?
Because of course, you don't want to just
sit here and do this.
Expends so much energy.
Why wouldn't you want to have this entire set up here just
to accomplish the same thing.
But there's nothing really cool about that.
All right, so let's see if we can do it a different way.
So here's what we have, is we have three cans here.
In each of the cans, I have a small amount of water.
Now, you could do this on a burner if you wanted to.
In this particular case, because we're portable, we
have this little camping stove thing.
And so now, let's turn this on.

So the object here is this, is we want to boil that water.
So when you boil the water in the can, water when it boils,
goes from a liquid into a gas.
And when it does that, those little water molecules move
about 1,700 times farther away from each other
than they were before.
In essence, we're turning it into water vapor.
And you can see a little of the water vapor
starting out here.
What we're really trying to do is to push the
air out of the can.
This is a demonstration in air pressure.
There's air pushing all around the can.
If we're at sea level, it's 14.7 pounds per square inch.
It's pushing all over the can.
What we want, is we want to evacuate the can from the air,
just leaving the water vapor.
This is hot now, it's a gas.
If we could cool it down very quickly by turning it upside
down and putting it into water there, we might be able to
allow the air pressure to crush the can.
So, here's what happens.
I'm going to grab my gloves so I can just kind of pick it up
and hold onto it.
You want a really, really good burn on these, so we really
want to see a lot of the water vapor coming out so we get a
good crush.
All right.
This is looking like it's got a pretty good burn on it.
We've got water vapor coming out.
Let's try this first one right here.
So hold onto the can.
Upside down.
It's just the pressure of the air on the outside pushing
against the can.
Watch this one.
Ready, watch.
Finally, the last one here.
Here's our tea.
Look at this.
Now when it happens, watch when we pick it up here.
Look at how much water got pulled up inside of the can.
No really, I should say how much water was pushed from the
atmosphere down, and up inside the can.
See, it's a much better way to crush a can.
And it's so much easier, don't you think?
I'm an idiot.
I remember doing this years ago in a chemistry class.
They had ditto fluid.
So this was a metal can.
So I've kept some of those cans over the years, it's just
a matter of finding an empty can.
The trick is not to use a can that had solvent in it because
you don't want to cook the solvent.
That could be a whole different experiment.

I'm not a hoarder.
Look, I just happen to have this from 20 years ago.
This is perfect.
It's exactly the can that we're looking for.
So, we'll do the same thing.
We'll put the water inside, then we'll cap the whole thing
off and see if we can crush this can using that same kind
of science style.

See the boil that we have here.
That's we want.
We're pushing all of that air out, filling the space with
water vapor.
And we should just--
it should be perfect.
I think we're good.
Let's turn it off.
Cap this off like this.
Set it here.
And now watch.

You can hear it actually talking to you.
So unlike the soda can, it takes a little bit longer.

Imagine all of that air and that surface area that's there
with that air pressure pushing on the can.
Let's see what happens if we cool it down just
a little bit more.

This is good, but it's not the impact that I'm looking for.
And now that we know how to crush it,
let's just go bigger.

I'm supposed to do TV this afternoon, so I have a regular
nine news spot this afternoon, and instead of going down and
doing an experiment, I convinced my producer to send
a live truck to us.
Since we're practicing it anyway, I think this looks
totally cool and kind of a behind-the-scenes of getting
ready to go do the Ellen show.
So it just puts a little bit more pressure on making sure
this dumb thing works.
And I've got two hours to make this happen.
With live TV, I mean, there's no editing.
So I've got to have it crush in under 60 seconds because
there's just not too much that I can do to sit there and talk
it through.
So, cross your fingers.
This will be much better.
It's a 55 gallon drum.
We got six of them just to practice with today because we
just got to make sure that we've got the timing down.
Take a look at the construction of the drum, this
is really important.
Notice it's sealed all the way around, so it's not one that
has a clamp down.
And there's two little places that could open up.
This one here is going to remain closed.
We put the water in this one.
So from practice, we know about 4 liters--
close to a gallon of water--
will go in.
That's going to go up on a great big, huge turkey--
I don't know, a turkey oven, you know what I'm talking
about, that you boil the oil for a turkey at Thanksgiving.
So that's going to boil this pretty fast.
So we've got a propane tank off to the side.
Once we have that boiling, that should be pretty good.
And we can do that kind of ahead of time and then kind of
wheel that out when we have to on stage.
The real problem is, I know this is going to work--
I mean look at this, it's going to crush--
but I need to do this.
I need to have maximum implosion, and also I have to
do it within a certain period of time because they can't
wait like for four or five minutes.
So that's where these kind of come in.
I think what we'll do is we'll take ice water and fill the
four buckets with ice water.
So slowly, we can kind of pour those over them like this.
Hopefully we can cool it faster.
We've got to catch everything, so follow me over here.
A handy dandy kids swimming pool should be perfect.
So the set up will look something like this.
We'll throw the swimming pool here.
Got it.
We'll fill that with three, four inches of water.
We'll put ice in there so it's nice and cold.
Then we'll heat this up, boil it away, we'll find a couple
rods here like this.
Jeff and I will grab it on either end, we'll pick this
up, set it in there, and then the stopwatch starts.
I need a crush within 60 seconds.
We really just can't edit around 60 seconds.
So if I can do it within 60 seconds, it'll be perfect.
We'll see if it happens.

This will give us more than enough to boil away, and
again, the entire trick here is to be able to get it to
boil, and to get all that water vapor kind of coming
out, push all the air out.
We've got to get a really good, rapid boil on it.
We can do all that backstage or kind of behind the scenes,
so I'm not worried about that.
It's from the moment that we cap off the lid and go, that's
when the clock starts ticking.
See, and the situation is this.
If you need some water, why wouldn't you just go and get a
forklift first.
So if you want to try this at home, get a
forklift, number one.
Number two, get a great big huge pool like this.
Don't use this empty one that's here and just like a
hose that you could put into it.
Move it in with a forklift.

And then, hire a union guy like this to go ahead and just
kind of put it in place.
This is perfect.
Why couldn't you recreate this at home.
And I would expect that you would be doing that.

All right, see the water vapor coming up here.
You know, the steam.
You can't be fooled by that small amount that's coming up.
We need, for this 55 gallon drum, a great rumble inside.
So we need a lot coming out.
So, we'll see this increase.
Again, it's pushing all the air out, and it'll be perfect
when we cap it off.
We got to get it burning more.

See the rumble that we have here?
That's kind of the volume that we're looking for,
consistently coming out.
I think we're right there.
So we're going to turn the burner off, then we're going
to put the cap on, and get it over onto the side.
He's got the tight cap because we don't want any of that air
coming back in again.
Just going to grab the edges here, we're going to pick it
up, ready, put it in.
Now it's starting to cool down.
Somebody needs to start the timer.

Let's tip it over.

See, this should do it with no problem at all.

I think we try another drum.
We'll pull this out, we'll try another drum.

I don't know.

That was awesome.
All right.
Well, that worked.
It just took a little baseball bat hit, we crushed the can.
Unfortunately, we can't do that.
That's not the whole idea here, but maybe it's just--
oh my gosh, look at this.
God, that's amazing, look at that.

Now it's my job to start the 55 gallon drum graveyard.
One down, six to go.

All right, so here's where we are now.
We're at 200 degrees with this thermometer, that's just
surface temperature.
We started with two gallons of water, we're getting a really
good roll here.
Let's use this as a benchmark and see if it works.
Start the clock.

Yes, let's do it.
OK, so the trick here is to cool it down
as much as we can.
Hear it talking?

That's not the implosion that I wanted, so it's a happy
So it's either we cooled it too fast.
And we want that implosion.
So the next one I think we do, is pour a little bit of water
on it, but just let it sit and see what
happens with the implosion.
Put it in.
Start the clock.

40 seconds.
Even when you were that close, it was OK.
All right, we're going for maximum implosion this time,
and so we've cooked this off.
It's sitting here at about the 10 minute mark
where we were before.
Same amount of water.
This time we're going to put it in the ice bath, we're not
going to pour anything on top of it and see if it will crush
within the first 60 seconds.
If not, then we're going to pour slightly and see--
right now, I know that it will crush, I just want a good
implosion to scare the audience.
I mean to get them excited about the whole process.
Who am I kidding, I want to scare the crap out of them.

Getting closer, and closer, and closer.
And you can hear the can starting to crinkle just a
little bit.
It's crinkling.
It's even talking to you.
The hard part is--
the hard part is you have no idea when--
That was a good one!
All right.
Isn't that awesome!


That's how to crush a can.
All right, so with this particular can, here's what we
could have figured out.
We had too much water to start with.
We weren't getting the boil that we really needed, so
fixed that problem.
No problem with capping it off, that wasn't a problem.
We thought maybe we had to have the water colder, that
wasn't a problem.
We just have to trust that it's going to happen.
So, pouring just a little bit of water on the top starts
that whole process of cooling.
Those molecules are 1,700 times further away from each
other than they were before.
And funny that outside pressure
wins as the can collapses.
Looks pretty good.

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