Temperature is just a measure of the amount of energy in a substance. When water is heated to 100C and boils, that means that the molecules have enough energy to make that change of state. You can't add any more energy (heat) to that molecule while in the liquid form because once it reaches that temperature it changes state.
When you are looking at a pot of water heating on the stove, it doesn't just instantly flash in to steam when it reaches a certain temperature. That's because the entire body of water has not reached the boiling point yet, just the molecules that are in direct contact or extremely close to the sides of the pot, which are heated to a temperature above 100C.
However, by increasing the pressure on water (or any substance), you can change the boiling point of it. Water under more pressure than 1 atmosphere would boil at a higher temperature because there is more force holding the molecules together.
Pure water boils @ 212oF at normal atmospheric pressure. So anything above that temperature will cause the water will change to a vapor (steam). That's why if you add heat to boiling water you won't see a rise in temperature of the liquid. If you keep adding heat you'll eventually convert all of the water to a vapor.
Liquids can only absorb as much heat before changing there state. The pressure around the water will dictate how much heat the liquid absorbs before it changes. ie. Mountain cooking is a lot longer than sea level. The cooling system in your car is under pressure so the water/glycol mix can absorb more heat from the engine. Water will boil at room temp under vacuum
The energy that would otherwise go into raising the temperature of the water instead goes into turning the water from a liquid to a gas.
When a liquid is boiling, any additional heat will preferentially be consumed by supplying the energy of vaporization required to boil more liquid, as long as any liquid phase remains.
The heat is used up in the form of the latent heat of evaporation. The energy is used to change the phase from liquid to gas.
Raise the pressure. It all depends on pressure.
An increase in pressure can stop boiling until at an increased temperature the vapor pressure equals the external pressure. That is the definition of boiling, when the vapor pressure equals the external pressure than the liquid will boil.
The boiling point is that temperature when the SATURATEDvapor pressure of a liquidbecomes equal tothe surrounding pressure.Thus the higher the sorrounding pressure, the higher the boiling point.
The answer depends on the rate of WHAT! The rate of water boiling, for example, will increase with temperature but the rate of ice forming will decrease.
The boiling point of a liquid is the temperature at which the vapor pressure of the liquid equals the atmospheric pressure, or the pressure above the liquid. So, to increase the boiling point without adding a solute, one can increase the pressure above the liquid.
if you increase the pressure, the boiling point (temperature) will also increase.
100 degree
Yes.
When water reaches its boiling point, it undergoes a phase change from liquid to vapor. At this point, any additional heat applied to the water will not raise its temperature further, but rather increase the rate of vaporization. Therefore, applying more heat on boiling water is a waste of energy as it will not significantly affect the temperature or any other properties of the water.
The vibration of particles increase with the temperature.
It helps in cooking
Raise the pressure. It all depends on pressure.
Yes, most nonvolatile solutes such as sugar or glycerin will increase water's boiling point.
Yes. In any process that is not "infinitely slow", entropy will increase.
An increase in pressure allows an increase in the boiling temperature of the liquid in the cooker. At 15 psi (the highest rated home kitchen pressure cooker) the boiling temperature of water is 250 degrees F.
Liquid has to be a certain temperature to boil depending if it is more dense or less dense. So yes. Normally the temperature would increase.
no