Heating water in a pot on the stove. Stoves are designed to apply heat to the bottom of the pot, not to the top. The reason for this is that hot water in the pot rises and cooler water in the pot sinks. Convection keeps the water circulating in the pot, keeping the coldest water on the bottom, and that's why we apply the heat there.
in a pot on the stove, cold water sinks to the bottom and hot water circulates on the top of the pot. (The colder water needs to become hot, so it sinks to the bottom. That's why you see movement in the pot of water.)
A new earthen pot is preferable to an old one to cool water because it has not been used before, meaning it doesn't have any residue or contaminants from previous uses. This allows for better evaporation on the outer surface of the pot, which results in more effective cooling of the water inside. An old pot may have developed cracks or impurities that can impair its ability to cool the water efficiently.
An earthen pot has small pores in its walls. When water is poured into it, some of it seeps through these pores to its outer surface. On reaching there, it evaporates.The heat required for evaporation is taken from the earthen pot and from the water in it. As a result, the water in an earthen pot gets cooled down.
Adding hot water to pot noodle is a physical change because the chemical nature of water remain unchanged.
warm water pot is the Dutch translation. This is the translation of hot water pot.
Yes, it does. The reason is that there is a larger surface area for the large pot of water than the small pot of water -*-*princeszbitez*-*-
Earthen pot has tiny pores on its surface. The water oozes out from these pores. It then evaporates taking energy known as "latent heat" from the pot. Thus, the temperature of the water inside decreases. This process goes on and this is the reason why the water in earthen pot is cooled faster.
one pot
the silvered pot will warm faster because it reflects more ligh than the black pot.
Pea
A hot pot is a kettle used in dorms to heat water, and to heat soups
As the stove heats up the pot, heat is transferred from the pot to the water through conduction. Within the pot, heat is transferred through convection from the hot water molecules to the cold ones.
The term that best describes the movement of water within a pot of boiling water is rolling boil. The water in the pot produces bubbles that seem to rapidly roll inwards.
Depends on the pot
Heating water in a pot on the stove. Stoves are designed to apply heat to the bottom of the pot, not to the top. The reason for this is that hot water in the pot rises and cooler water in the pot sinks. Convection keeps the water circulating in the pot, keeping the coldest water on the bottom, and that's why we apply the heat there.
When water evaporates it leaves a white residue that can sometimes be removed by soaking the pot in white vinegar. The vinegar removes water residue on lots of things.