by James Dinneen from MIT Technology Review on (#70YW4)
The crushed-up soda can disappears in a cloud of steam and-though it's not visible-hydrogen gas. I can just keep this reaction going by adding more water," says Peter Godart, squirting some into the steaming beaker. This is room-temperature water, and it's immediately boiling. Doing this on your stove would be slower than this." Godart is...