The term "danger zero" typically refers to a temperature threshold where certain materials or systems may become hazardous or fail. However, the specific temperature range for "danger zero" can vary depending on the context, such as in industrial settings or safety protocols. Without additional context, it's difficult to provide an exact range, but it often pertains to temperatures that can cause materials to become unstable or pose safety risks.
The Third Law of Thermodynamics."Absolute zero (0 K) is the lower limit of temperature. The temperature of absolute zero cannot be attained physically because to do so would require virtually all the heat to be taken from an object. Therefore, it is impossible to attain a temperature of absolute zero."
You get very hot.
Absolute Zero is the temperature at which everything - even atoms - freezes.
The most significant thing about the temperature of absolute zero is that is marks the point where molecular motion stops. It is equal to −459.67 degrees Fahrenheit.
It means you are a fail for not knowing.
The danger zone for food occurs between 40 degrees and 140 degrees.
The end points or temperature range of the danger zone, where bacteria multiply the fastest, are typically between 40°F (4°C) and 140°F (60°C). Bacteria multiply best in this temperature range, posing a higher risk of foodborne illness if food is left in this temperature range for too long. It is therefore crucial to keep perishable foods out of the danger zone and ensure proper food storage and handling.
For temperature range down to zero, use SAE 10W-30; for temperature range lower than zero , use SAE 5W-30. I use 5W-30 although we never get much below zero weather.
The danger zone refers to a temperature range in which food-borne bacteria can grow. According to the food handler's manual, the danger zone is defined as a temperature range between 41 and 135 degrees Fahrenheit.
The danger zone of food is anything within the temperature of 5 and 65 degrees Celsius. anything within this range will start the growth of bacteria and send the product off. ====================================================== In the United States, the temperature danger zone is from 41 degrees Fahrenheit to 135 degrees Fahrenheit. In recent years, FDA dropped the upper limit 5 degrees from 140 F since scientific data showed pathogens would not be an issue. This is the temperature range that pathogens can grow rapidly to dangerous levels.
"Degrees above zero" typically refers to the temperature being higher than the freezing point of water, which is 0 degrees Celsius (32 degrees Fahrenheit). It indicates that the temperature is in the positive range rather than below freezing.
It is absolute zero, the temperature where there is zero energy and zero entropy. This temperature is unobservable.
the danger zone is the temperature zone in which bacteria can be culture. so, if you have something cooking between 40 *F and 140*F you will most likely give food poisoning to those you are serving the food to. hens the term, danger zone, it is dangerous to cook food in that specific temperature range.
The temperature of a Bose-Einstein condensate (BEC) is typically in the range of nanokelvin to microkelvin, which is extremely close to absolute zero. This ultra-low temperature is crucial for the quantum effects to become dominant, leading to the unique properties of a BEC.
Absolute zero is the coldest theoretical temperature; the temperature at which all subatomic movement is zero.
The Kelvin temperature scale has zero as its lowest temperature point, which is known as absolute zero. At this point, particles have minimal motion.
The Kelvin scale has a zero at its lowest temperature, known as absolute zero. At absolute zero, atoms and molecules cease to move, resulting in zero thermal energy.