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Heat is transferred through contact between molecules.
When you heat water on a stove, thermal energy is transferred. Heat from the stove moves to the water, and then the water absorbs it.
Heat transferred in convection occurs through movements of fluids.
Once the heat has been turned off the kettle, it will begin to lose heat. The rate of heat loss depends on the thickness of the kettle's walls, the amount of boiling water that was in the kettle before the heat was turned off, and the temperature of the room the kettle is stood in. When tea is traditionally brewed in teapots, a woolly knitted cover (known as a cosy - in the UK) was placed over the teapot to slow down the rate of heat loss.
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Heat transfer from kettle wall is both convection and radiation but convection play the major role on the temperature below 100 oC. Air expand on contact of hot surface and float upward since it is lighter than surrounding air cause stream of air come into contact of the kettle surface result to rapid heat loss.
Heat transfer from kettle wall is both convection and radiation but convection play the major role on the temperature below 100 oC. Air expand on contact of hot surface and float upward since it is lighter than surrounding air cause stream of air come into contact of the kettle surface result to rapid heat loss.
Heat transfer from kettle wall is both convection and radiation but convection play the major role on the temperature below 100 oC. Air expand on contact of hot surface and float upward since it is lighter than surrounding air cause stream of air come into contact of the kettle surface result to rapid heat loss.
Heat is transferred through contact between molecules.
Heat is transferred through contact between molecules.
Energy in the form of rapidly moving molecules that are transferred to the kettle, which transfers to the water itself. The heat is caused by the friction of the molecules caused by the heating source.
When you heat water on a stove, thermal energy is transferred. Heat from the stove moves to the water, and then the water absorbs it.
Heat is transferred through contact between molecules.
Heat transferred in convection occurs through movements of fluids.
Once the heat has been turned off the kettle, it will begin to lose heat. The rate of heat loss depends on the thickness of the kettle's walls, the amount of boiling water that was in the kettle before the heat was turned off, and the temperature of the room the kettle is stood in. When tea is traditionally brewed in teapots, a woolly knitted cover (known as a cosy - in the UK) was placed over the teapot to slow down the rate of heat loss.
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