Boiling occur in the entire volume of the liquid.
EVAPORATIONtakes place at the surface of liquid.heating not requiredtakes place at all temperature.results in cooling since heat is absorbed from the surface.BOILINGtakes place throughout the liquid.requires heating.takes place at different temperature.doesnot results in cooling.
The process you are describing is called boiling. Boiling occurs when the vapor pressure of a liquid equals the atmospheric pressure, causing bubbles of vapor to form within the liquid.
A liquid with a lower boiling point will boil quicker because it requires less energy to reach its boiling point compared to a liquid with a higher boiling point.
Boiling is a physical change.
The boiling point is usually increased.
yes!
The vaporization that takes place below the surface of liquid is called boiling. The other one that takes place at the surface of a liquid is called evaporation
If vaporization takes place at the surface of a liquid, it is called evaporation. but when evaporation occurs throughout the substance it is called boiling.
EVAPORATIONtakes place at the surface of liquid.heating not requiredtakes place at all temperature.results in cooling since heat is absorbed from the surface.BOILINGtakes place throughout the liquid.requires heating.takes place at different temperature.doesnot results in cooling.
The process you are describing is called boiling. Boiling occurs when the vapor pressure of a liquid equals the atmospheric pressure, causing bubbles of vapor to form within the liquid.
A liquid with a lower boiling point will boil quicker because it requires less energy to reach its boiling point compared to a liquid with a higher boiling point.
If vaporization takes place at the surface of a liquid, it is called evaporation. but when evaporation occurs throughout the substance it is called boiling.
Evaporation takes place at all temperatures but boiling at one particular temperature When saturated vapour pressure becomes equal to the atmospheric pressure boiling takes place but evaporation is not so
With direct simmering, the food is immersed in slowly boiling liquid and cooked until it is done. With indirect steaming, the food is place on a rack above the boiling liquid and cooked by the steam from that liquid.
Boiling is a physical change.
Boiling points vary from liquid to liquid.
The boiling point is usually increased.