Lack of oxygen. ---------------------------- I haven't tried it, but copper is a very good heat conductor. It is quite possible that the copper would suck the heat out of the flame, and it would go out. If it was merely… Full Answer
Because it isn't in the flame long enough for your finger to heat up to a temperature that would cause cell damage. Just because a fire is very hot, doesn't mean it will automatically burn things on contact. The heat… Full Answer
Because the yellow flame produces less heat energy than the blue flame, and if you use the yellow flame, more chemical energy in the gas will be transferred into light energy than heat energy, which would be a waste of… Full Answer
The type of flame is directly proportionate to the temperature the food cooks at. If the flame is low, that would make a simmering heat. If the flame is high, it would make boiling, sauteing and searing.
Magnesium ignites readily when it is in powdered and dispersed format. it combines with oxygen, nitrogen ad carbon dioxide to form a flame. In the situation described the blowtorch would provide heat and all of the reactants. Whether the reaction… Full Answer
"Flame" is the visible energy when burning something. "Heat" is given off a flame and countless other things. Flame produces heat, but heat does not always generate from flame, and heat almost never produces flame (friction might count). And if… Full Answer
Take for example with the bunsen burner those who science at school it is because the heat gets hotter that it changes colour Now if you quickly waved your hand through the orange flame you would be absolutely fine but… Full Answer
Heat is transmitted through conduction (touch), convection (flowing) and radiation (rays). When you hold your hand beside a flame the radiated heat will reach you (it radiates out in all directions like the light), but not much of the convected… Full Answer
All stove flames are hotter than you would expect any pan to normally be so there is a temperature gradient between the flame and the pan. Heat is transferred from the hot gasses of the flame to the pan by… Full Answer
Which of these expressions you might use depends on what kind of heat you are cooking on. "Low flame" is something you would say if you have a gas stove, and "low heat" suggests an electric one. I have not… Full Answer
A non-luminous flame is a flame colored blue, and is undergoing almost-perfect or perfect combustion. Matchsticks emit luminous flames, which burn red to yellow and aren't as perfect. Matches take a second to reach full flame when put in a… Full Answer
Heat fixation is the procedure used to adhere a bacterial smear to a glass slide for viewing by a compound microscope. It denatures the proteins on the surface of the bacteria causing them to be sticky.