Because that is the hottest temperature it can get.
When the liquid is boiling steadily and the temperature has stabilised.
Rice should be cooked at a temperature of around 200F to 212F, which is the boiling point of water.
Spaghetti sauce will boil at a temperature a bit of that of boiling water. The different things in spaghetti sauce will change its boiling point, and the amounts of these different things affect it as well.
It is generally recommended to start with eggs at room temperature before boiling them, as this can help prevent cracking during the cooking process.
Teas should always be made with boiling water. After that it is down to the individual as to what temperature they like to drink it at, perhaps with milk to cool it down.
Higher pressure raises the boiling temperature of the coolant.
when the thermostat will not open when placed in a cup of boiling water
In physics, "boiling" and "freezing" points generally refer to the temperatre and pressure at which liquid water becomes a gas (the "boiling point"), or when liquid water becomes a soild (the "freezing" point). This can be extended to other compounds as well, although the terms "boiling" and "freezing" are not necessarily used. More correctly, we should describe phase transition points, the temperature and pressure where any compound undergoes a change from one state of matter (eg, solid --> liquid, or liquid --> gas, or gas --> plasma).
180 degrees is the temperature of water for poached eggs.
Any additional heat does two things after water temperature reaches the boiling point. Some of the heat makes the water boil more violently, releasing dissolved gasses in it that bubble up and escape as the water boils, and some heat is used to evaporate the water, turning it into steam. Under certain conditions water can be 'super heated' above the boiling point, but this is not something that should be tried except in a proper environment with a knowledgeble person supervising.
They are all the same temperature, i.e. the boiling point of water at standard pressure.Except the "100 f" should be "100 c".
The molar internal energy change can be calculated using the equation: ΔU = ΔH - PΔV, where PΔV is the work done during the phase change. For vaporization, at constant pressure, the work done is approximately zero, so the molar internal energy change is approximately equal to the molar enthalpy of vaporization. Therefore, the molar internal energy change in this case is 30.8 kJ mol-1.