What is the melting and boiling point of flour?

Answer 1

Flour does not melt. It is an organic material that will char and burn as the temperature increases. The flour is mainly carbohydrate that will burn to produce carbon dioxide and water but due to the high carbon content it could just slowly turn into charcoal if there is no air constantly mixed in.

Answer 2

The boiling point of bread, I believe, is unknown, or not well known. This is probably for two reasons: a) it is exceptionally hard, if not impossible, to find its boiling point, and 2) it has no apparent real-life applications. Bread, as I'm sure you know, tends to burn. This burning is a major impediment to finding the boiling point. But it is known that the boiling point of just about any substance can be lowered by decreasing the air pressure. If you lower the air pressure around a sample of bread, the boiling point will be lowered, while the temperature at which it will burn will stay the same. If you can lower the pressure far enough for the boiling point to be lower than the burning point, you will be able to see the bread boil before it combusts, and is therefore no longer bread, but rather some form of ash. It is really quite hard to imagine bread as a gas, but I'm sure that it is possible, just as I am sure that metal can be a liquid. To find the boiling point of the bread at standard pressure (760 mim Mercury, 101.3 kilopascals, or 1 atmoshpere), the equation P1/T1=P2/T2 is needed. P1 is the initial pressure, and T1 is the initial temperature. If you can find the temperature and pressure at which bread will vaporize rather than burn, that would be P1 and T1. Then, put in sea level pressure using the same units with which the pressure needed to vaporize the bread was measured in for P2, and solve for T2. The new equation would be P1/T1P2=T2. Good luck!

Answer 3

depends on what kind