When does a liquid boil?
You are sure to remember the various experiments from your school days remained that the teachers with regard to the boiling or condensing of a liquid have performed. When a liquid boils and what is meant by the boiling temperature, you should know today if possible.
When a liquid boils - these facts are decisive
- A liquid, for example water, evaporates through its surface. You probably know this knowledge from your chemistry class.
- Boiling is a specific variant of the evaporation of liquids. The fact is that the liquid evaporates from inside.
- In the course of this, vapor bubbles arise, which contribute to the fact that the surface tension of the liquid in question increases massively within a relatively short period of time.
The boiling process - a process that "has it all"
- As soon as you add heat to a liquid, it can be observed that it becomes gaseous at its corresponding boiling temperature (water at 100 degrees Celsius).
- An interesting effect that can be seen whenever a liquid is boiling is that its volume appears to increase.
Evaporation and vaporization - the difference explained physically
Unfortunately, the terms "evaporate" and "vaporize" are often used synonymously. Included …
- When a certain liquid boils in each case, it always depends on its boiling temperature. Under normal pressure conditions, this is also classically referred to as the boiling point.
- Overall, the boiling temperature is based on the external pressure conditions. There is a specific pressure ratio within the resulting vapor bubbles, which is always based on the temperature of the liquid.
- The pressure inside the vapor bubbles increases with the temperature. When the so-called saturation vapor pressure has adapted to the external pressure conditions with increasing heat, the said vapor bubbles form.
Milk and water - differences in the boiling process
- Whenever water is boiling, the question arises as to the difference between boiling and boiling. If bubbles with water vapor form as the temperature rises and the bubbling of larger bubbles can even be heard later, one speaks in the physics both from the cooking and the boiling process. There is therefore no specific difference in this regard.
- While water is boiling or Boiling only evaporates over time, but milk is a little different. This is known to boil over easily.
- Around 85 percent of milk consists of water, around a fifth is whey, the rest is milk protein, fat, casein and so on. At a hundred degrees, milk also boils and - just like with water - bubbles rise. But because these are surrounded by protein in the course of this, they do not burst on the surface, but more and more are formed.
- Due to the fact that the surface is almost "hermetically locked" by the formation of bubbles and the temperature in the pot continues to rise, more and more bubbles are formed. The result: the liquid boils over.
- Incidentally, alcohol has different boiling points. Ethanol boils at 78 and methanol at 65 degrees Celsius.
The opposite of boiling is condensing. If heat is extracted from the (water) vapor, it soon changes into a liquid (aggregate) state at the condensation temperature.
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