It usually takes a minimum of 10 minutes to sterilize items places in boiling water.
The time needed for water to boil depends on various factors such as the heat source and the amount of water. Generally, it takes around 5-10 minutes for water to boil. Adding salt to water increases its boiling point, meaning it takes longer for saltwater to reach boiling point compared to plain water. However, the difference in boiling time is minimal and may not be noticeable in everyday cooking.
The boiling of water occurs when the vapor pressure of that water equals and exceed the atmospheric pressure. The reason it boils (tuns into a vapor/gas) is because the molecules of water get enough energy from the heat added that they can now escape the liquid phase and turn into gas.
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When you boil water the oxygen content is reduced to zero. (All gasses are driven out,) Boiling it longer doesn't have much effect.
Boiling water will produce steam (water vapour). Eventually, if boiled long enough, all the water will have evaporated, with the risk of the bottom of the pan or kettle melting.
Boiling cannot sterilize scissors but heating at temperatures above the boiling point of water in an autoclaving (121oC) would sterilize scissors after 15-20 minutes.
"You should sterilize them by submerging them in a pot of boiling water for at least five minutes. Then allow them to dry on a clean towel. After that, a good cleaning in hot, soapy water, or a cycle through the dishwasher is sufficient. One caveat: If you have well water, repeated sterilization of the bottles may be best."
The water is boiling in radiator because it's temperature(radiator's) reaches the boiling point of water when the engine works for a long time.
This is speaking of sterilizing a container before putting in the food. You can sterilize a jar, bowl, or other container by boiling in water for 2 to 5 minutes depending on the type of materials. Plastics may melt if boiled too long.
Short answer: Pressure. Long answer: Pressure changes the boiling point of a substance. The higher the pressure, the higher the boiling point, and vice versa. For example, boiling water in the mountains is easier than boiling water at sea level. Note that boiling water is not necessarily hot. You can boil water at room temperature if the pressure is low enough (For example, using a vacuum generator)
By the time water hits its boiling point the water is safe.
YES!
the water will not sterilize if you boil the water! the water still has bacteria in the water even if you heat it up; that's because some bacteria is heat resistant and will not die through the process.
With the microwaved water, it pretty much depends on the microwave Owens temperature. Though boiling water is 100 degrees Celsius. (I would like to add): The water's temperature depends how long the microwave runs and the power of the microwave. However, if the water is boiling in the microwave, it is the EXACT same temperature as water boiling on the stove. The microwave is just another method of boiling the water.
Well the idea behind this concept is heat kills bacteria, to a point. Boiling water doesn't necessarily prevent diseases in as much as it kills bacteria on the item being boiled. So if there are a number of people in the house with the flu, and there is a healthy baby in the same house, boiling a baby bottle won't prevent spreading the disease, it will only "sterilize" the bottle.
Put a spoon in cold water for several minutes. Pour some of your jam onto the cold spoon while it is still boiling. When the jam is ready it should "sheet" on the spoon. That means it should not run off the spoon. It should mound up and retain its shape somewhat and should cling in a sheet to the spoon when it is held up on its side. For pictures that demonstrate this go to the National Center for Home Food Processing and Preservation (NCHFP)website.
If you mean 212 oF then this is boiling point of water. If you mean 212 oC then the water has long evaporated into a gas.