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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.
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
Water boiling at 99.3 °C (210.8 °F) at 215 m (705 ft) elevation. The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid [1] [2] and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding environmental pressure.
In fluid thermodynamics, nucleate boiling is a type of boiling that takes place when the surface temperature is hotter than the saturated fluid temperature by a ...
Another type of binary phase diagram is a boiling-point diagram for a mixture of two components, i. e. chemical compounds. For two particular volatile components at a certain pressure such as atmospheric pressure, a boiling-point diagram shows what vapor (gas) compositions are in equilibrium with given liquid compositions depending on ...
Also acid ionization constant or acidity constant. A quantitative measure of the strength of an acid in solution expressed as an equilibrium constant for a chemical dissociation reaction in the context of acid-base reactions. It is often given as its base-10 cologarithm, p K a. acid–base extraction A chemical reaction in which chemical species are separated from other acids and bases. acid ...
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Boiling is also a phase transition from the liquid phase to gas phase, but boiling is the formation of vapor as bubbles of vapor below the surface of the liquid. Boiling occurs when the equilibrium vapor pressure of the substance is greater than or equal to the atmospheric pressure. The temperature at which boiling occurs is the boiling ...