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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. [13] Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. [14] The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level.
In lower doses, soluble gallium is tolerated well and does not accumulate as a poison, instead being excreted mostly through urine. Excretion of gallium occurs in two phases: the first phase has a biological half-life of 1 hour, while the second has a biological half-life of 25 hours. [95] Inhaled Ga 2 O 3 particles are probably toxic. [112]
A boilery or boiling house is a place of boiling, much as a bakery is a place of baking. Boilery can also mean the process and equipment for boiling. Although they are now generally confined to factories, and usually boil industrial products rather than food, historically they were more common in daily life.
Bubbles are seen in many places in everyday life, for example: As spontaneous nucleation of supersaturated carbon dioxide in soft drinks; As vapor in boiling water; As air mixed into agitated water, such as below a waterfall; As sea foam; As a soap bubble; As given off in chemical reactions, e.g., baking soda + vinegar
For example, fractional distillation is used in oil refineries to separate crude oil into useful substances (or fractions) having different hydrocarbons of different boiling points. The crude oil fractions with higher boiling points: have more carbon atoms; have higher molecular weights; are less branched-chain alkanes; are darker in color; are ...
This is the "fur" that builds up on kettle elements, etc., in hard water areas. With the exception of calcium, boiling does not remove solutes of higher boiling point than water and in fact increases their concentration (due to some water being lost as vapour). Boiling does not leave a residual disinfectant in the water.
This page contains tables of azeotrope data for various binary and ternary mixtures of solvents. The data include the composition of a mixture by weight (in binary azeotropes, when only one fraction is given, it is the fraction of the second component), the boiling point (b.p.) of a component, the boiling point of a mixture, and the specific gravity of the mixture.
In thermodynamics, superheating (sometimes referred to as boiling retardation, or boiling delay) is the phenomenon in which a liquid is heated to a temperature higher than its boiling point, without boiling. This is a so-called metastable state or metastate, where boiling might occur at any time, induced by external or internal effects.