normal, but you might want to either incest in alazer gauge or stop by a shop so they can take real time temps, lot of time wetter and extra cooling additives only fool the sensor into thinking it's said temp, when in reality the thermal properties are different of what Suzuki intended.. 50/50 coolant has a specific thermal property, meaning it can be a certain temp then transfer a certain temp to the sensor for fan..
lot of additives like water wetter just have slower/faster thermal transferring properties..
take lattes for instance, order a whole milk latte and have the barista pull the milk from the wand exactly when the temp gauge reaches 165.. then order a soy latte and have her do the same..
sit them on the counter and take the temp 2-3 minutes later or leave gauges in and watch what happens, the soy will continue to increase to around 174 or so, while the whole milk maybe 166, thermal properties, soy doesn't tell the mercury it's at its actual temp until a lil' later, a delay if you will, so in the end it's actually hotter than registered whenteh it was pulled form the heat source..
water wetters can do the same, your engine may be hotter/cooler when the fan kicks on or any other events that happen at specific temps... 7 degrees isn't all that much until you run into emissions, then your air temp sensor isn't jiving with your engine temp you can get odd FI mixtures for the actual temp the combustion chamber really is.. keep this in mind and running 50/50 water wetter?
race engines sure, short runs, road racing? meh, depends, old tech sure, new tech with all the sensors, you'll have to account for thermal transfer properties, pure water is different than just water, and distilled is different than say hard water with various minerals so forth, again it's not huge with carb tech, but modern FI with closed loop and all that, advanced mapping, it can mix your fuel wrong the entire distance?
lot of additives like water wetter just have slower/faster thermal transferring properties..
take lattes for instance, order a whole milk latte and have the barista pull the milk from the wand exactly when the temp gauge reaches 165.. then order a soy latte and have her do the same..
sit them on the counter and take the temp 2-3 minutes later or leave gauges in and watch what happens, the soy will continue to increase to around 174 or so, while the whole milk maybe 166, thermal properties, soy doesn't tell the mercury it's at its actual temp until a lil' later, a delay if you will, so in the end it's actually hotter than registered whenteh it was pulled form the heat source..
water wetters can do the same, your engine may be hotter/cooler when the fan kicks on or any other events that happen at specific temps... 7 degrees isn't all that much until you run into emissions, then your air temp sensor isn't jiving with your engine temp you can get odd FI mixtures for the actual temp the combustion chamber really is.. keep this in mind and running 50/50 water wetter?
race engines sure, short runs, road racing? meh, depends, old tech sure, new tech with all the sensors, you'll have to account for thermal transfer properties, pure water is different than just water, and distilled is different than say hard water with various minerals so forth, again it's not huge with carb tech, but modern FI with closed loop and all that, advanced mapping, it can mix your fuel wrong the entire distance?
