A thick Glass tumbler crack when hot water is poured into it,because the inside of the tumbler expands more rapidly than outside and causes strain in the glass
As result of this a type of glass known as pyrex is used for making lab beakers and flask to avoid above effects.
Glass bends when heated because the heat causes the molecules in the glass to vibrate more rapidly, changing its structure. This change in structure leads to expansion, causing the glass to soften and bend. This effect is known as thermal expansion.
A thick walled glass is more likely to shatter due to sudden heat than a thin walled glass. This is due to the quick expansion of the outer surface of the thick glass, that is not matched be the inner surface. It is this distortion in expansion that can cause the glass to shatter.
For the basic principle, it can be ignored, since the liquid expands more than the glass.For exact calculations, the expansion of glass must also be taken into account. In practice, however, you'll want to calibrate the thermometer with known temperatures (for example, the temperatures of freezing and boiling water) - in which case such calculations are both unnecessary and useless.
The boiling water causes the inside surface of the thick glass to expand rapidly. But the outside of the glass expands at a much slower rate, as it takes time for the heat from the inside to reach the outside, and the expansion to equalise. It is this difference in expansion that can cause the glass to break.
The coefficient of linear expansion of glass typically ranges from 8 x 10^-6 to 9 x 10^-6 per degree Celsius. This means that for every degree increase in temperature, the length of the glass will expand by approximately 8 to 9 parts per million.
Glass bends when heated because the heat causes the molecules in the glass to vibrate more rapidly, changing its structure. This change in structure leads to expansion, causing the glass to soften and bend. This effect is known as thermal expansion.
A thick walled glass is more likely to shatter due to sudden heat than a thin walled glass. This is due to the quick expansion of the outer surface of the thick glass, that is not matched be the inner surface. It is this distortion in expansion that can cause the glass to shatter.
"thermal expansion"
For the basic principle, it can be ignored, since the liquid expands more than the glass.For exact calculations, the expansion of glass must also be taken into account. In practice, however, you'll want to calibrate the thermometer with known temperatures (for example, the temperatures of freezing and boiling water) - in which case such calculations are both unnecessary and useless.
Great question to think about ! Seems to me that if the expansion of glass were greater than the expansion of mercury, then you could easily make thermometers. But when you calibrated them, they would turn out different from what we have now, because the warmer temperatures would be marked lower on the glass, and the cooler temperatures would be marked higher on the glass.
Glass-Steagall Act A+LS Answer
uneven thermal expansion
The boiling water causes the inside surface of the thick glass to expand rapidly. But the outside of the glass expands at a much slower rate, as it takes time for the heat from the inside to reach the outside, and the expansion to equalise. It is this difference in expansion that can cause the glass to break.
through thermal expansion
no i dont think so because of the expansion
no i dont think so because of the expansion
The milk bottle is made of ordinary glass with a relatively high coefficient of thermal expansion. Glass has poor thermal conductivity, so the inside of the bottle will be hot and outside cold. This temperature gradient will cause a stress in the glass and if the glass has small imperfections or flaws in it the glass will break. That is why coffee pots are often made of low expansion glass, like Pyrex, to prevent high stress.