Investigation of the Dispersal Rate of Curry and Thyme

Abstract

This is a study of the rate of dispersal of curry and thyme in a medium using the coefficient of diffusion of curry leaves and thyme leaves. The study was carried out by solving the diffusion equation using the method of separation of variables with appropriate boundary conditions and the coefficient of diffusion applied for curry and thyme. The result shows that curry leaves diffuse faster than thyme leaves under the same conditions. The research establishes why nutritionists and cooks would choose curry ahead of thyme when considering appropriate spices for cooking in order to attract attention.