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I've removed the "transition" from caption of the boiling pot on the stove and replaced it with "nucleate". Although bubble nucleation and departure look very much different on glass than metal this is definately nucleate boiling. Lest there be any doubt about my judgement of the bubble pattern, true transition boiling 1) requires temperature control which wouldn't be achieved over a constant intensity gas flame 2) requires about 40 times more power than the stove burner can supply 3) would probably result in glass shattering rapidly due to severe overheating and thermal stress.
Bdentremont (talk) 20:59, 6 December 2012 (UTC)[reply]
Boiling with the lid on does what?
"and boiling water with the lid on wears out the pot." Link? This seems ridiculous. I'll delete it if no one has anything to say about it...
There should be something more on the detail of the boiling curve (flux v temperature) in the region between nucleate and film boiling. (I think this is not an unstable region if the right experiment is done). The Departure from Nucleate Boiling, where the flux curve starts to turn over, is also very important technically.
Maybe adding salt raises the boiling point only slightly, but sugar is another matter. A saturated sugar solution boils at far above 100 degrees celsius. Cbdorsett07:17, 16 January 2007 (UTC)[reply]
Does boling filtered tap water kill the Floride in it?
You cannot kill what is not alive. Fluoride is a chemical compound (actually several -- see water fluoridation) and is not inactivated by boiling. It is also not toxic or harmful in the quantities used in municipal water fluoridation, although some natural water supplies contain (much, much higher) harmful quantities of fluoride. --FOo (talk) 01:19, 7 February 2008 (UTC)[reply]
Fish?!
First there is: Delicate foods such as fish, brains ect can not be cooked in this fashion because the bubbles can damage the food.
Then later: Foods suitable for boiling include fish...
Not necessarily. Some fish is softer than others. Gefilte fish is prepared by boiling. But boiling plain fish tends to cause the meat to fall apart. (Then you might have a chowder.) — Preceding unsigned comment added by 71.125.203.235 (talk) 03:53, 19 November 2015 (UTC)[reply]
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When boiling occurs, the more energetic molecules change to a gas, spread out, and form bubbles. These rise to the surface and enter the atmosphere. It requires energy to change from a liquid to a gas (see enthalpy of vaporization). In addition, gas molecules leaving the liquid take away heat energy. Therefore the temperature of the liquid remains constant during boiling. For example, water will remain at 100ºC (at a pressure of 1 atm or 101.3 kPa) while boiling. A graph of temperature vs. time for water changing from a liquid to a gas, called a heating curve, shows a constant temperature as long as water is boiling. Abdullah Naveed (talk) 07:47, 26 August 2017 (UTC)[reply]