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A bain-marie on a stovetop. A bain-marie (English: / ˌ b æ n m ə ˈ r iː / BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time.
A Kugelrohr (German for "ball tube") is a short-path vacuum distillation apparatus [1]: 150 typically used to distill relatively small amounts of compounds with high boiling points (usually greater than 300 °C) under greatly reduced pressure.
A sealed capillary, open end pointing down, is placed in the fusion tube. The Thiele tube is heated; dissolved gases evolve from the sample first. Once the sample starts to boil, heating is stopped, and the temperature starts to fall. The temperature at which the liquid sample is sucked into the sealed capillary is the boiling point of the sample.
A Fisher–Johns apparatus. A melting-point apparatus is a scientific instrument used to determine the melting point of a substance. Some types of melting-point apparatuses include the Thiele tube, Fisher-Johns apparatus, Gallenkamp (Electronic) melting-point apparatus and automatic melting-point apparatus.
Aspirator - Beaker - Boiling tube - Büchner funnel - Bunsen burner - Burette - Calorimeter - Colorimeter - Conical measure - Nuclear Magnetic Resonance - Mass Spectrometer - Liquid Chromatography - Gas Chromatography - Crucible - Cuvette - Laboratory flasks (Büchner, Erlenmeyer, Florence, Retort, Round-bottom, Volumetric) - Fume hood - Gas syringe - Graduated cylinder - Perkin triangle ...
The Siwoloboff method is used to determine the boiling point of small samples of liquid chemicals. A sample in an ignition tube (also called a fusion tube) is attached to a thermometer with a rubber band, and immersed in a Thiele tube , water bath, or other suitable medium for heating.
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.
Air with forced circulation can be effective enough for situations with high boiling point and low condensation rate. Conversely, low-temperature coolants, such as acetone cooled by dry ice or chilled water with antifreeze additives, can be used for liquids with low boiling point (like dimethyl ether, b.p. −23.6 °C).
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