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The Leidenfrost effect is a physical phenomenon in which a liquid, close to a solid surface of another body that is significantly hotter than the liquid's boiling point, produces an insulating vapor layer that keeps the liquid from boiling rapidly. Because of this repulsive force, a droplet hovers over the surface, rather than making physical ...
At extremes, film boiling commonly known as the Leidenfrost effect is observed. Boiling curve for water at 1atm. The process of forming steam bubbles within liquid in micro cavities adjacent to the wall if the wall temperature at the heat transfer surface rises above the saturation temperature while the bulk of the liquid (heat exchanger) is ...
At low pressures (including atmospheric pressure), the pressure dependence is mainly through the change in vapor density leading to an increase in the critical heat flux with pressure. However, as pressures approach the critical pressure, both the surface tension and the heat of vaporization converge to zero, making them the dominant sources of ...
The weather charts in some countries or regions mark troughs by a line. In the United States, a trough may be marked as a dashed line or bold line. In the UK, Hong Kong [1] and Fiji, [2] it is represented by a bold line extended from a low pressure center [3] or between two low pressure centers; [4] in Macau [5] and Australia, [6] it is a
Effet_leidenfrost.ogv (Ogg multiplexed audio/video file, Theora/Vorbis, length 11 s, 640 × 480 pixels, 1.42 Mbps overall, file size: 1.79 MB) This is a file from the Wikimedia Commons . Information from its description page there is shown below.
Liquid nitrogen's efficiency as a coolant is limited by the fact that it boils immediately on contact with a warmer object, enveloping the object in an insulating layer of nitrogen gas bubbles. This effect, known as the Leidenfrost effect, occurs when any liquid comes in contact with a surface which is significantly hotter than its boiling point.
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The temperature at which the Leidenfrost effect occurs depends fairly strongly on a number of properties of both the surface and the liquid. This may include (but is not limited to) surface roughness, contamination in the liquid, and the amount of wetting between the surface and the non-suspended liquid.