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This is a list of the various reported boiling points for the elements, with recommended values to be used elsewhere on Wikipedia. For broader coverage of this topic, see Boiling point . Boiling points, Master List format
Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing microbes and viruses that may be present. The sensitivity ...
There are two conventions regarding the standard boiling point of water: The normal boiling point is commonly given as 100 °C (212 °F) (actually 99.97 °C (211.9 °F) following the thermodynamic definition of the Celsius scale based on the kelvin) at a pressure of 1 atm (101.325 kPa).
The element of value is compatible with the term luminosity, and can be "measured in various units designating electromagnetic radiation". [6] The difference in values is often called contrast , and references the lightest (white) and darkest (black) tones of a work of art, with an infinite number of grey variants in between. [ 6 ]
J.A. Dean (ed.), Lange's Handbook of Chemistry (15th Edition), McGraw-Hill, 1999; Section 6, Thermodynamic Properties; Table 6.4, Heats of Fusion, Vaporization, and Sublimation and Specific Heat at Various Temperatures of the Elements and Inorganic Compounds
In 1864 and 1865, a series of scientific findings clarified that niobium and columbium were the same element (as distinguished from tantalum), and for a century both names were used interchangeably. Niobium was officially adopted as the name of the element in 1949, but the name columbium remains in current use in metallurgy in the United States.
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At sea level, the boiling point of water is 100 °C (212 °F). As atmospheric pressure decreases with altitude, the boiling point decreases by 1 °C every 274 meters. High-altitude cooking takes longer than sea-level cooking. For example, at 1,524 metres (5,000 ft), cooking time must be increased by a fourth to achieve the desired result. [68]