SCALDED
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).
boiling point?!?
Below boiling point of water, water gets changed from liquid form into vapour form. This is called as vaporization. Thus change of state is possible even below boiling point. An liquid can be changed into solid at its freezing point. This is also a change of state.
Vaporization at the surface of a liquid that is not boiling is called evaporation. It is a process in which molecules of a liquid escape into the gas phase without the liquid reaching its boiling point. Evaporation occurs at temperatures below the boiling point of the liquid.
Yes, that is correct. Vaporization occurs when particles at the surface of a liquid gain enough energy to escape into the gas phase, even if the liquid is below its boiling point. This process is called evaporation.
the process is called evaporation if the if the temperature is below its boiling point and of it is above its boiling point then the process is called vapourisation. the boiling point of water is 100 degr
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).
At temperatures below the boiling point, this phase change is evaporation. Above the boiling point, the liquid boils.
The vaporization that takes place below the surface of liquid is called boiling. The other one that takes place at the surface of a liquid is called evaporation
boiling point?!?
The temperature at which a liquid boils is called its boiling point.
Below boiling point of water, water gets changed from liquid form into vapour form. This is called as vaporization. Thus change of state is possible even below boiling point. An liquid can be changed into solid at its freezing point. This is also a change of state.
Boiling is food cooked in liquid that is at or just below the boiling point of water (212ºF, 100ºC, depending on altitude as altitude variables change the temperature required for water to boil). Simmering is food cooked in liquid that is below the boiling point of water, but higher than poaching temperature. To keep a pot simmering, bring to a boil and then reduce the heat to a point where the formation of steam bubbles has all but ceased, usually a water temperature of around 200ºF, 94ºC (this temperature also varies as well).
No: the boiling point is increased; see the link below.
This process is called evaporation, where molecules escape from the liquid's surface into the air. Evaporation occurs at temperatures below the liquid's boiling point.
This is the boiling point.
A liquid can convert to a gas at a temperature below the boiling point because the boiling point is recognized to be a property at standard pressure. At a lower pressure a liquid may boil off at a temperature much lower than the standard boiling point.