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Why does a large pot of water take longer to begin boiling than a small pot. Both pots started with the same temperature of water and burners for both are set on high?
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Does larger mass of water have different boiling temperature?
No. A large mass of water will have the same boiling point as a smaller mass of water. Differences in pressure, however, will cause differences in boiling point. - - - - - It takes longer to boil a large amount of water than a small amount because it takes longer to heat it up.
Why the brass need to be immersed in the boiling water before place it in the calorimeter?
The brass needs to be immersed in the boiling water for a sufficient enough time that its temperature is the same as the boiling water, 100 degrees Celsius. That will be the initial temperature of the brass. After it is quickly placed in the calorimeter which will contain much cooler water, causing the brass to cool down and the water to heat up until the point where the temperature no longer changes. At that point the temperature of the brass is the same temperature as the water in the calorimeter, which is its final temperature of the brass.
Why do foods require longer microwave cooking time at higher atitudes?
The boiling point of water goes down at higher altitudes, and so foods take longer to cook (because the temperature of the food doesn't usually exceed the boiling point of water).See the Related Questions about how elevation effects the boiling point of water.
What happens to the boiling point of water at higher elevations where atmospheric pressure is less?
The temperature decreases. For example if you want to boil and egg on top of a mountain then it will take longer.
Is potato peroxidase destroyed by boiling?
Yes, once the potato reaches a high enough temperature (approximately 55°C), the peroxidase enzyme will be denatured and no longer be able to break down substrates.
Boiling liquid maintains a constant temperature?
The boiling point temperature remains constant because liquids evaporate at this point. If the temperature drops the liquid will no longer boil. At a higher temperature the vapor becomes hotter, not the liquid.
A boiling liquid maintains a constants temperature because?
The boiling point temperature remains constant because liquids evaporate at this point. If the temperature drops the liquid will no longer boil. At a higher temperature the vapor becomes hotter, not the liquid.
What are the difference between stewing and boiling?
I think stewing is lower temperature and longer time, and boiling is higher temperature and shorter time.
Does it take longer to cook spagehtti at sea level or on a mountain?
The boiling temperature of water is dependent on the surrounding pressure. And air pressure decreases as you get higher up. As pressure decreases, so does the boiling point. This means that the water will start to boil faster on the mountain, but it will boil at a lower temperature. At a lower temperature, food takes longer to cook.
How can you use the effects of the salt in the temperature of the boiling water when you cooking?
Adding salt to water increases the boiling temperature of the water. Therefore a pot of salted water will take longer to reach its boil than the same size pot of plain water. So why do we do it? Because the higher boiling point means an increase in the temperature of the water which increases cooking temperature and thereby decreases cooking time.
What can be said of a boiling point of a liquid?
At the boiling point a liquid is transformed in a gas; it is a change of phase, a physical process.
Why does sea water take more time to boil than fresh water?
The increased salt content raising the boiling point of the water, and so it takes longer to reach boiling temperature.
Does larger mass of water have different boiling temperature?
No. A large mass of water will have the same boiling point as a smaller mass of water. Differences in pressure, however, will cause differences in boiling point. - - - - - It takes longer to boil a large amount of water than a small amount because it takes longer to heat it up.
Why does pasta take longer to cook in boiling water at elevations high above sea level?
The boiling point of any liquid is dependent upon the pressure of the atmosphere above the liquid therefore water boils at a lower temperature at higher altitudes. Because of this, the pasta takes longer to cook in the cooler boiling water.
What is ice boiling point?
'Ice' is the common name for the solid phase of water. When it is no longer solid, it is still water,but it is no longer referred to as 'ice'.The boiling point temperature of pure water at sea level pressure is 212 F, 100 C, 283.15 K.
Why the brass need to be immersed in the boiling water before place it in the calorimeter?
The brass needs to be immersed in the boiling water for a sufficient enough time that its temperature is the same as the boiling water, 100 degrees Celsius. That will be the initial temperature of the brass. After it is quickly placed in the calorimeter which will contain much cooler water, causing the brass to cool down and the water to heat up until the point where the temperature no longer changes. At that point the temperature of the brass is the same temperature as the water in the calorimeter, which is its final temperature of the brass.
Why do foods require longer microwave cooking time at higher atitudes?
The boiling point of water goes down at higher altitudes, and so foods take longer to cook (because the temperature of the food doesn't usually exceed the boiling point of water).See the Related Questions about how elevation effects the boiling point of water.
