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  2. Superheated water - Wikipedia

    en.wikipedia.org/wiki/Superheated_water

    Pressure cookers produce superheated water, which cooks the food more rapidly than boiling water. Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). [citation needed] It is also known as "subcritical water" or "pressurized hot water".

  3. Superheating - Wikipedia

    en.wikipedia.org/wiki/Superheating

    Superheating can occur when an undisturbed container of water is heated in a microwave oven. At the time the container is removed, the lack of nucleation sites prevents boiling, leaving the surface calm. However, once the water is disturbed, some of it violently flashes to steam, potentially spraying boiling water out of the container. [6]

  4. Superheated steam - Wikipedia

    en.wikipedia.org/wiki/Superheated_steam

    Superheated steam was widely used in main line steam locomotives. Saturated steam has three main disadvantages in a steam engine: it contains small droplets of water which have to be periodically drained from the cylinders; being precisely at the boiling point of water for the boiler pressure in use, it inevitably condenses to some extent in the steam pipes and cylinders outside the boiler ...

  5. Saturation dome - Wikipedia

    en.wikipedia.org/wiki/Saturation_Dome

    The temperature will remain constant while it is at constant pressure underneath the saturation dome (boiling water stays at a constant of 212F) until it reaches the saturated vapor line. This line is where the mixture has converted completely to vapor. Further heating of the saturated vapor will result in a superheated vapor state.

  6. Table of specific heat capacities - Wikipedia

    en.wikipedia.org/wiki/Table_of_specific_heat...

    A Assuming an altitude of 194 metres above mean sea level (the worldwide median altitude of human habitation), an indoor temperature of 23 °C, a dewpoint of 9 °C (40.85% relative humidity), and 760 mmHg sea level–corrected barometric pressure (molar water vapor content = 1.16%). B Calculated values *Derived data by calculation.

  7. Steam - Wikipedia

    en.wikipedia.org/wiki/Steam

    This may occur due to evaporation or due to boiling, where heat is applied until water reaches the enthalpy of vaporization. Steam that is saturated or superheated (water vapor) is invisible; however, wet steam, a visible mist or aerosol of water droplets, is often referred to as "steam". [1]: 6

  8. Vapor quality - Wikipedia

    en.wikipedia.org/wiki/Vapor_quality

    Steam engines use water vapor to push pistons or turbines, and that movement creates work. The quantitatively described steam quality (steam dryness) is the proportion of saturated steam in a saturated water/steam mixture. In other words, a steam quality of 0 indicates 100% liquid, while a steam quality of 1 (or 100%) indicates 100% steam.

  9. Water (data page) - Wikipedia

    en.wikipedia.org/wiki/Water_(data_page)

    Up to 99.63 °C (the boiling point of water at 0.1 MPa), at this pressure water exists as a liquid. Above that, it exists as water vapor. Note that the boiling point of 100.0 °C is at a pressure of 0.101325 MPa (1 atm), which is the average atmospheric pressure.