Before
you measure the water before boiling. after boiling would be more tricky.
No.
Water before boiling point is called liquid water. It is in a liquid state at temperatures below its boiling point of 100°C (212°F at sea level).
You put them in the water after the it is boiling not before
No, boiling water cannot freeze in the air. Boiling water needs to cool down before it can freeze, and the air is not cold enough to freeze boiling water instantly.
Alcohol thermometers typically have a lower maximum temperature range compared to mercury thermometers, making them unsuitable for measuring the high boiling point of water. Alcohol thermometers may not accurately measure temperatures above their boiling point, which is lower than water's boiling point.
The boiling point is the temperature at which a substance boils. Different substances have different boiling points. The boiling point of water is 100 degrees Celsius. You have to have an accurate thermometer to measure boiling point.
Boiling is way far outside its operating range.
Measuring the water during cooking would be in two steps. One would be to measure the correct amount of water before cooking, and the second would be to monitor the activity of the water during cooking. Monitoring the activity means to see if the water is simmering, poach-friendly, boiling, steaming, etc.
Clinical thermometers are not used to measure the temperature of boiling water! They have a range of about 35oC to 43oC and they will explode at a temperature of about 100oC! Ordinary laboratory thermometers are used.
The boiling point of water is 100 degrees Celsius. Glucose, on the other hand, does not have a fixed boiling point because it decomposes before reaching a boiling point.
Chlorine in water can affect the boiling process by increasing the boiling point of water. This means that water with chlorine will need to be heated to a higher temperature before it boils compared to water without chlorine.