To calculate the amount of BTU required to heat the sea water from 32F to 212F, you can use the specific heat capacity of water (1 BTU/lb°F). The change in temperature is 212F - 32F = 180F. So, the amount of BTU required would be 5 lbs * 180°F * 1 BTU/lb°F = 900 BTU.
If You're suggesting what happens to water when heated then the answer is: Water molecules speed up by the heat increasing it's temperature and when it reaches 100 Degrees the molecules are so fast that the water turn into a gas (Steam) But if you are just asking about the temperature then; When you heat water the temperature also increases.
Sucrose does not have a boiling point listed because it undergoes thermal decomposition before it reaches a boiling point. When heated, sucrose breaks down into its constituent molecules of glucose and fructose, along with other compounds. This decomposition process occurs before sucrose reaches a boiling point.
Heat capacity is the amount of heat required to raise the temperature of a substance by a certain amount, usually one degree Celsius or Kelvin. It is a physical property that varies depending on the substance being heated.
It is a heating curve. It shows the temperature changes over time as a substance is heated continuously at a constant rate, highlighting phase changes and plateaus in temperature where energy is absorbed to overcome intermolecular forces.
The amount a bearing will expand when heated depends on factors such as material composition and temperature. However, typically a bearing will expand around 0.0005 inches per inch of diameter for every 100°F increase in temperature.
When a liquid is heated, its temperature will continue to rise until it reaches the boiling point of the liquid. Once it reaches this temperature, further heat added to the liquid will cause it to change into a gas rather than increase in temperature.
Cooked ham should be heated for approximately 10-15 minutes per pound at a temperature of 325F until it reaches an internal temperature of 140F.
A smoked ham should be heated for about 10-15 minutes per pound at 325F until it reaches an internal temperature of 140F for optimal serving temperature.
Smoked ham should be heated for about 10-15 minutes per pound at 325F until it reaches an internal temperature of 140F for optimal serving temperature.
When water is heated steadily, its temperature will stop rising when it reaches its boiling point and starts to convert into vapor. This process is known as boiling and occurs at a specific temperature depending on air pressure.
Water is transformed in vapors.
A precooked ham should be heated for about 10-15 minutes per pound in an oven set to 325F until it reaches an internal temperature of 140F.
If You're suggesting what happens to water when heated then the answer is: Water molecules speed up by the heat increasing it's temperature and when it reaches 100 Degrees the molecules are so fast that the water turn into a gas (Steam) But if you are just asking about the temperature then; When you heat water the temperature also increases.
Sucrose does not have a boiling point listed because it undergoes thermal decomposition before it reaches a boiling point. When heated, sucrose breaks down into its constituent molecules of glucose and fructose, along with other compounds. This decomposition process occurs before sucrose reaches a boiling point.
Sliced ham should be heated in a crock-pot for about 2-3 hours on low heat until it reaches an internal temperature of 140F.
A fully cooked ham should be heated for about 10-15 minutes per pound in an oven set to 325F until it reaches an internal temperature of 140F.
The curve showing the relationship between temperature and time for a given amount of liquid heated at a constant rate is called a "heating curve." This curve is mapped out on a graph.