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Contents

   



(Top)
 


1 Transition Boiling  
1 comment  




2 Boiling with the lid on does what?  
1 comment  




3 Boiling curve  





4 adding salt/sugar  
1 comment  




5 Does boling filtered tap water kill the Floride in it?  
2 comments  




6 Fish?!  
2 comments  




7 boiling water  
1 comment  




8 The Myth of the Boiling Point by Hasok Chang  
1 comment  




9 boiling water  





10 boiling water  
1 comment  













Talk:Boiling




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This is an old revision of this page, as edited by 71.125.203.235 (talk)at03:53, 19 November 2015 (Fish?!). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
(diff)  Previous revision | Latest revision (diff) | Newer revision  (diff)

WikiProject iconFood and drink Start‑class High‑importance
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    Transition Boiling

    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...

    Lenso —Preceding unsigned comment added by 219.90.186.160 (talk) 06:18, 9 May 2008 (UTC)[reply]

    Boiling curve

    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.

    Linuxlad 11:57, 6 Dec 2004 (UTC)

    adding salt/sugar

    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. Cbdorsett 07:17, 16 January 2007 (UTC)[reply]

    Does boling filtered tap water kill the Floride in it?

    Does boling filtered tap water kill the Floride in it? —Preceding unsigned comment added by 76.16.206.213 (talk) 18:22, 29 January 2008 (UTC)[reply]

    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...

    One of statements is wrong. —Preceding unsigned comment added by 84.255.192.37 (talk) 18:11, 2 October 2008 (UTC)[reply]

    I agree... wtf. 68.6.123.236 (talk) 06:53, 5 November 2008 (UTC)[reply]

    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.)

    boiling water

    is there a problem with boiling the same water in a ketle more than once . —Preceding unsigned comment added by 129.67.127.65 (talk) 08:57, 10 January 2009 (UTC)[reply]

    The Myth of the Boiling Point by Hasok Chang

    Just noted this site, I think there is a lot of relevant material in it. (Water not boiling at 178°C ? <:-O) Paradoctor (talk) 12:00, 8 May 2009 (UTC)[reply]

    boiling water

    I have a bet on this question. Which boils water quicker on the stove lid on or off?

    boiling water

    I have a bet on this question. Which boils water quicker on the stove lid on or off? —Preceding unsigned comment added by 65.201.211.194 (talk) 18:55, 18 June 2009 (UTC) also when u boil its hot —Preceding unsigned comment added by 72.188.233.169 (talk) 23:07, 22 November 2010 (UTC)[reply]


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    This page was last edited on 19 November 2015, at 03:53 (UTC).

    This version of the page has been revised. Besides normal editing, the reason for revision may have been that this version contains factual inaccuracies, vandalism, or material not compatible with the Creative Commons Attribution-ShareAlike License.



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