temperature
Then it wouldn't be a smoke detector, but there are fire alarms that are triggered by temperature.
Smoke is a byproduct of incomplete combustion. Fumes are the gaseous form of a substance that is solid at room temperature.
Smoke point: reaching this temperature the oil support a thermal dissociation (and degradation) process: formation of glycerol and fatty acids, acrolein, etc. A great smoke point is a quality for an edible oil. Flash point: temperature of combustion; the flash point is of course greater than the smoke point.
N-o no. Can your body heat till that temperature? If your body is at that temperature, i don't think you can pee le
Friction increases temperature to near burning point.
Smoke from a chimney goes up then spreads out horizontally.
You want to smoke your salmon around 220 degrees F. for about 2 hours per pound. Watch the internal temperature and you'll be safe to eat this salmon when it reaches a temperature of 165 degrees F.
smoke contanis mainly carbon dioxide and other light wt. gases.steam contains water vapour at high temperature.
Generally, people smoked hams for about 40 minutes per pound. However, this varies depending on the temperature at which the ham is smoked. About 230 degrees is a good temperature for a precooked ham.
The temperature is hotter due to the smoke and thick lauer of t.
The question is not relevant. Either can be a wide range of temperatures. Sometimes "white smoke" is little more than condensate from steam, but it can also be oil vapor smoke, wood smoke or who knows what, depending on what is being burned. Black smoke typically has a high concentration of carbon but other than that the characteristics are similar.