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Water boiling at 99.3 °C (210.8 °F) at 215 m (705 ft) elevation. The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid [1] [2] and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding environmental pressure.
Boiling-point elevation is the phenomenon whereby the boiling point of a liquid (a solvent) will be higher when another compound is added, meaning that a solution has a higher boiling point than a pure solvent. This happens whenever a non-volatile solute, such as a salt, is added to a pure solvent, such as water.
High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure. The effect starts ...
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
The boiling point of water is the temperature at which the saturated vapor pressure equals the ambient pressure. Water supercooled below its normal freezing point has a higher vapor pressure than that of ice at the same temperature and is, thus, unstable. Calculations of the (saturation) vapor pressure of water are commonly used in meteorology.
The concept of potential temperature applies to any stratified fluid. It is most frequently used in the atmospheric sciences and oceanography. [2] The reason that it is used in both fields is that changes in pressure can result in warmer fluid residing under colder fluid – examples being dropping air temperature with altitude and increasing water temperature with depth in very deep ocean ...
His calculated boiling temperature of water at the top of the mountain was fairly accurate, only off by 0.1 kelvin. [38] Based on his findings, the altimeter could be developed as a specific application of the barometer. In the mid-19th century, this method was used by explorers. [39]
The instrument consists of a cylindrical vessel in which the liquid, usually water, is boiled, surmounted by a jacketed column, in the outer partitions of which the vapour circulates, while in the central one a thermometer is placed. To deduce the height of the station from the observed boiling point, it is necessary to know the relation ...