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A BLEVE–fireball at the Philadelphia Energy Solutions refinery, as rendered by the CSB. A boiling liquid expanding vapor explosion (BLEVE, / ˈ b l ɛ v iː / BLEV-ee) is an explosion caused by the rupture of a vessel containing a pressurized liquid that is or has reached a temperature sufficiently higher than its boiling point at atmospheric pressure.
Boilover onset mechanism. The extreme violence of boilovers is due to the expansion of water from liquid to steam, which is by a factor of 1500 or more. [3] In practical storage scenarios, the presence of water under the burning fluid is sometimes due to spurious accumulation during plant operation (e.g., rainwater entering a seam in the tank roof, off-specification products from the source ...
Explosive boiling can be best described by a p-T phase diagram. [3] Figure on right shows a typical p-T phase diagram of a substance. The binodal line or the coexistence curve is a thermodynamic state where at that specific temperature and pressure, liquid and vapor can coexist.
The classic brutal sub-zero weather experiment at my Minneapolis home - boiling water freezes in seconds @wcco has the latest on this polar vortex plunge - stay warm and stay safe ! pic.twitter ...
Littoral explosion at Waikupanaha ocean entry at the big island of Hawaii was caused by the lava entering the ocean. A steam explosion is an explosion caused by violent boiling or flashing of water or ice into steam, occurring when water or ice is either superheated, rapidly heated by fine hot debris produced within it, or heated by the interaction of molten metals (as in a fuel–coolant ...
Chemical reactions involving thermal runaway are also called thermal explosions in chemical engineering, or runaway reactions in organic chemistry.It is a process by which an exothermic reaction goes out of control: the reaction rate increases due to an increase in temperature, causing a further increase in temperature and hence a further rapid increase in the reaction rate.
As the gas continues to expand, the gas will then bubble through the liquid, boiling. The fact that the liquid is volatile (easily vaporized) makes the hand boiler more effective. Adding heat to the liquid produces more gas, also increasing pressure in the closed container.
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.