When water boils, some of its molecules have enough thermal energy to overcome the intermolecular forces (hydrogen bonding) that hold them together, allowing them to escape into the vapor phase. This is why water molecules at the surface of the liquid can break free and form water vapor during the boiling process.
Using a pot with a wider surface area and a lid can help liquids boil faster by allowing more heat to be transferred to the liquid. Additionally, increasing the temperature of the heat source can speed up the boiling process.
after a while it disappears because of evaporationAnswer:Water does not disappear when it boils. It changes state from a liquid to a gas and diffuses into the air. The gaseous water can be cndenses back into a liquid.
It's actually a lot simpler than that. When liquid water boils, some of the water molecules in a liquid state become so energetic that they go into a gaseous state. They remain water molecules, completely unchanged in their internal composition. They just change how they relate to other molecules. The only "gas" that's released during boiling is water vapor. As such, you can reheat the same water a thousand times and you won't get any change in the boiling process (other than loss of the liquid as the water vapor wisps away). The water molecules in a liquid state will become water molecules in a gaseous state, and the process will be the same on the first, second, and thousandth time.
When a liquid substance boils, it undergoes a phase change from liquid to gas. During this process, the mass of the substance remains unchanged, as the molecules transition from the liquid phase to the gas phase without any loss or gain of matter. However, if the gas escapes the container, the mass of the remaining liquid will decrease. Thus, the mass of the entire system depends on whether the gas is retained or allowed to escape.
When the liquid molecules are heated, they move faster so the liquid boils and some molecules becomes gas molecules. When the liquid molecules are heated, they move faster so the liquid boils and some molecules becomes gas molecules.
When water boils, some of its molecules have enough thermal energy to overcome the intermolecular forces (hydrogen bonding) that hold them together, allowing them to escape into the vapor phase. This is why water molecules at the surface of the liquid can break free and form water vapor during the boiling process.
The process of water changing from a gas to a liquid is called condensation.
Using a pot with a wider surface area and a lid can help liquids boil faster by allowing more heat to be transferred to the liquid. Additionally, increasing the temperature of the heat source can speed up the boiling process.
When a liquid changes to a gas, we say it has vaporized or evaporated. This process occurs when the liquid's molecules gain enough energy to overcome the forces holding them together in the liquid state.
after a while it disappears because of evaporationAnswer:Water does not disappear when it boils. It changes state from a liquid to a gas and diffuses into the air. The gaseous water can be cndenses back into a liquid.
Liquid boils because the transfer of heat results in an increase of kinetic energy. With this energy increase, the molecules move around more and begin to separate and take up more space. This is the process in which a liquid turns into a gas.
It's actually a lot simpler than that. When liquid water boils, some of the water molecules in a liquid state become so energetic that they go into a gaseous state. They remain water molecules, completely unchanged in their internal composition. They just change how they relate to other molecules. The only "gas" that's released during boiling is water vapor. As such, you can reheat the same water a thousand times and you won't get any change in the boiling process (other than loss of the liquid as the water vapor wisps away). The water molecules in a liquid state will become water molecules in a gaseous state, and the process will be the same on the first, second, and thousandth time.
When heated in liquid starches, starch molecules in the liquid begin to swell and absorb water, leading to thickening of the liquid. This process is known as gelatinization and is commonly used to thicken gravies, sauces, and pie fillings.
When water boils it is converted into steam. When water is in liquid state the molecule are close together. When in a gaseous state they are separated So, your answer is no they aren't turned into different molecules they are the same H2O, just farther apart.
When the liquid molecules are heated, they move faster so the liquid boils and some molecules becomes gas molecules. When the liquid molecules are heated, they move faster so the liquid boils and some molecules becomes gas molecules.
Liquid oxygen boils when its temperature rises enough to overcome the attractive forces between oxygen molecules, causing them to transition from a liquid state to a gaseous state. This process, known as vaporization, occurs at a boiling point of -183 degrees Celsius for oxygen.