Making Cones?

The place to discuss all aspects of building models from scratch.

Moderators: Joseph C. Brown, Moderators

Post Reply
User avatar
Dr. Yo
Posts: 15161
Joined: Sun Jan 04, 2004 5:45 pm
Location: Craig York,Austin, Texas, Mars

Making Cones?

Post by Dr. Yo »

I need to know how to figure how to set a compass to scribe the
appropriate arcs to create a cone. Shroud-calc seems to have
disappeared from the Internet, and honestly, I was never too
clear on how to use it. This is kind of important, as I need it for
a project I hope to have finished for Wonderfest.
"Semper fiendish"-Wen Yo
User avatar
Johnnycrash
Posts: 5563
Joined: Fri Jul 12, 2002 12:57 pm
Location: Timmins, Ontario, Canada

Re: Making Cones?

Post by Johnnycrash »

John Fleming
I know that's not what the instructions say, but the kit's wrong anyway.
User avatar
Dr. Yo
Posts: 15161
Joined: Sun Jan 04, 2004 5:45 pm
Location: Craig York,Austin, Texas, Mars

Post by Dr. Yo »

That should do the trick-Thanks, John.
"Semper fiendish"-Wen Yo
User avatar
Kylwell
Moderator
Posts: 29643
Joined: Sun Nov 02, 2003 9:25 pm
Location: Lakewood, CO
Contact:

Post by Kylwell »

How about making scones?
Abolish Alliteration
User avatar
Johnnycrash
Posts: 5563
Joined: Fri Jul 12, 2002 12:57 pm
Location: Timmins, Ontario, Canada

Post by Johnnycrash »

Code: Select all

English Scones Recipe

INGREDIENTS:
# 2 cups sifted all-purpose flour (256gm)
# 1/4 cup (60 gm) white sugar
# 2 ½ tsp (12ml) baking powder
# 1/2 tsp (3ml) baking soda)
# 1/2 tsp salt (3ml)
# 1/4 cup (65 gm) margarine or butter
# 3/4 cup (200 gm) sultana raisins
# 1 cup (250 ml) milk

METHOD:

Preheat oven to 425°F or 220°C.

Grease baking tray with margarine.

Sift the flour, sugar, baking powder, baking soda and salt together.

Cut in the margarine or butter till mixture resembles fine breadcrumbs, then stir in the raisins.

Add the milk and mix to make a smooth dough. (add more milk if necessary to ensure mix is not too dry)

Knead very lightly for ten seconds on a lightly floured surface.

Roll or pat to about 3/4" thick (2 cm) and either cut into individual scones or cut into wedges, leaving intact (pizza style) to make a loaf.

Baking time approximately 12 minutes for individual scones, 15-20 minutes for loaf-style.

Brush tops with melted butter after removing from the oven.

 

Variation:

Cheese Scones: Method as above but omit sugar and add 2/3 cup (70 gm) grated Cheddar cheese, and 1/2 tsp (3ml) dried oregano to the dry mixture before adding the milk.

Top each scone with a little additional cheese before baking.
John Fleming
I know that's not what the instructions say, but the kit's wrong anyway.
en'til Zog
Posts: 2405
Joined: Fri Jul 12, 2002 3:03 pm
Location: The Wilds of Northwoods Wisconsin

Post by en'til Zog »

What's the frustum of a scone?
User avatar
Kylwell
Moderator
Posts: 29643
Joined: Sun Nov 02, 2003 9:25 pm
Location: Lakewood, CO
Contact:

Post by Kylwell »

Half past 2?
Abolish Alliteration
User avatar
Johnnycrash
Posts: 5563
Joined: Fri Jul 12, 2002 12:57 pm
Location: Timmins, Ontario, Canada

Post by Johnnycrash »

en'til Zog wrote:What's the frustum of a scone?
I would need hard data for a specific scone. But, here is a calculator to do the math for any scone you like - http://www.aqua-calc.com/calculate.php? ... cated_cone
John Fleming
I know that's not what the instructions say, but the kit's wrong anyway.
User avatar
rallymodeller
Posts: 3776
Joined: Mon Mar 17, 2003 8:06 pm
Location: Cornering at over 1g

Post by rallymodeller »

I don't like to touch cones. They cost me two seconds each.


Yes, that's me in my old 280ZX.
--Jeremy

"I'm not a geek, I'm a specialist." -- Sgt. Sousuke Sagara, Full Metal Panic
User avatar
Johnnycrash
Posts: 5563
Joined: Fri Jul 12, 2002 12:57 pm
Location: Timmins, Ontario, Canada

Post by Johnnycrash »

rallymodeller wrote:I don't like to touch cones. They cost me two seconds each.
Here, you can GET points for hitting cones instead. :)

Yes, that's me in my old 280ZX.
It's no 280ZX, more like an early 80s Honda Civic Wagon.
John Fleming
I know that's not what the instructions say, but the kit's wrong anyway.
User avatar
Joseph C. Brown
Moderator
Posts: 7301
Joined: Thu Jul 11, 2002 6:13 pm
Location: Oak Ridge, TN, USA

Post by Joseph C. Brown »

en'til Zog wrote:What's the frustum of a scone?
Bilberry.
http://en.wikipedia.org/wiki/Bilberry

Or Gooseberry, if you prefer.
http://en.wikipedia.org/wiki/Gooseberry
________
Joe Brown
User avatar
Dr. Yo
Posts: 15161
Joined: Sun Jan 04, 2004 5:45 pm
Location: Craig York,Austin, Texas, Mars

Post by Dr. Yo »

Sigh. If only my models got this much attention. :)

never tried baking scones ( though I used to make a fair biscotti )
so, double-plus thanks, y'all.
"Semper fiendish"-Wen Yo
User avatar
tetsujin
Posts: 2350
Joined: Mon Feb 28, 2005 6:08 pm
Contact:

Post by tetsujin »

The math, if you're interested:

The base of the conic section has some circumference "a" (diameter times pi) - as does the top of the conic section (let's call it "b")... And there's the distance "l" of the edge of the cone section, measured top to bottom along the edge...

These measurements correspond to measurements on the arc - the outer arc length, the inner arc length, and the width of the strip.

So how do you determine the inner radius of the strip?

The key is that the length of arcs "a" and "b" are proportional to their distance from the center point of the arc. If "x" is the radius of the outer curve "a", and "y" is the radius of the inner curve "b", then x/a = y/b. Then we also know that x = y + l (the edge length of the conic section is equal to the width of the strip used to form it) - so
(y+l)/a = y/b
y/a + l/a = y/b
y/b - y/a = l/a
(ya - yb)/ab = l/a
(ya - yb) = lb
y(a - b) = lb
y = lb / (a - b)

x is then y + l, or (la / (a - b)).

a, b, and l are all known, so there you go.
---GEC (三面図流の初段)
There are no rats.
The skulls eat them.
User avatar
Dr. Yo
Posts: 15161
Joined: Sun Jan 04, 2004 5:45 pm
Location: Craig York,Austin, Texas, Mars

Post by Dr. Yo »

I'm no whiz with math, but I can follow the formula, ( I hope ) and
assistance is always appreciated, Tetsujin. Thanks.
"Semper fiendish"-Wen Yo
ajmadison
Posts: 1230
Joined: Mon Jul 15, 2002 10:53 am
Location: windermere, fl
Contact:

Post by ajmadison »

How about Geometry? I can follow geometry. Picture a cross section through the central axis of the cone. Interestingly enough its an isometric triangle. The base of the triangle is the desired diameter of your cone. Adjust the height of the triangle to correspond to the desired height of your cone. The length of either the side of the isometric triangle is the radius for your part. The only thing missing is how much of an arc you'll need to sweep out for your cone.

You can calculate it easily enough, its 3.1415 (five sig. figs should be plenty) * triangle base dimension (or the cone diameter). But because I'm a trial & fit kind of guy, I usually cut my part out way, way long, then adjust until it matches the intended cylinder perfectly.

Not making a cone, but a rocket adapter shroud, or similar frustrum? A frustrum is just a truncated cone. Draw your two triangles, sharing the same angle & top point. The shorter side dimension is the 'negative' or 'cut-out' section of the frustrum, the longer side dimension is to the long arc of the part. The area between the short leg & long leg is your shroud.
User avatar
Chacal
Posts: 3654
Joined: Fri Jul 12, 2002 3:09 pm
Location: Rio. Always unseasonably warm, even in the Winter, when we'll host the Summer Olympic Games of 2016

Post by Chacal »

The easiest way to make a cone is to take a hypercone and cut a tridimensional slice off of it. Voilá, cone.
Sheer elegance in its simplicity.

Political unrest in dictatorships is rather like a round of rock-paper-scissors: The oposition goes on denouncing the regime on the papers, the regime censors the papers, rock-throwing ensues.
Post Reply