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Video of superheated water in a microwave explosively flash boiling, why it happens, and why it's dangerous. Bloomfield, Louis A. "A series of superheated water with oil film experiments done in the microwave by Louis A. Bloomfield, physics professor at the University of Virginia.
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".
The boiling water trick. The boiling water trick is one of the more popular experiments featured on social media during cold weather. As experimenters throw steaming water, a white cloud is left ...
The water changes from a solid or liquid to a gas with extreme speed, increasing dramatically in volume. A steam explosion sprays steam and boiling-hot water and the hot medium that heated it in all directions (if not otherwise confined, e.g. by the walls of a container), creating a danger of scalding and burning.
The city also notes that pets or animals shouldn't drink the water, and boiling or otherwise treating it won't make it safe. (2:52 p.m. ET) The Danger Isn't Over
Boiling water, steam, mud, and rock fragments are ejected over an area of a few meters up to several kilometers in diameter. Although the energy originally comes from a deep igneous source, this energy is transferred to the surface by circulating meteoric water or mixtures of meteoric and magmatic water rather than by magma , as occurs in ...
An 8-year-old girl died earlier this month after drinking boiling water through a straw in what seemed to be a variant of the same "challenge." Show comments. Advertisement. Advertisement.
The lower temperature of cooking (the boiling point of water) is a significant safety benefit compared with baking in the oven or frying, because it eliminates the formation of tars and char, which are carcinogenic. [73] Microwave radiation also penetrates deeper than direct heat, so that the food is heated by its own internal water content.