Talk:Boiling

1. REDIRECT

Transition Boiling

I've removed the "transition" from caption of the boiling pot on the stove and replaced it with "nucleate". Although bubble nucleation and departure look very much different on glass than metal this is definately nucleate boiling. Lest there be any doubt about my judgement of the bubble pattern, true transition boiling 1) requires temperature control which wouldn't be achieved over a constant intensity gas flame 2) requires about 40 times more power than the stove burner can supply 3) would probably result in glass shattering rapidly due to severe overheating and thermal stress. Bdentremont (talk) 20:59, 6 December 2012 (UTC)

Boiling with the lid on does what?

"and boiling water with the lid on wears out the pot." Link? This seems ridiculous. I'll delete it if no one has anything to say about it...

Lenso —Preceding unsigned comment added by 219.90.186.160 (talk) 06:18, 9 May 2008 (UTC)

Boiling curve

There should be something more on the detail of the boiling curve (flux v temperature) in the region between nucleate and film boiling. (I think this is not an unstable region if the right experiment is done). The Departure from Nucleate Boiling, where the flux curve starts to turn over, is also very important technically.

Linuxlad 11:57, 6 Dec 2004 (UTC)

adding salt/sugar

Maybe adding salt raises the boiling point only slightly, but sugar is another matter. A saturated sugar solution boils at far above 100 degrees celsius. Cbdorsett 07:17, 16 January 2007 (UTC)

Does boling filtered tap water kill the Floride in it?

Does boling filtered tap water kill the Floride in it? —Preceding unsigned comment added by 76.16.206.213 (talk) 18:22, 29 January 2008 (UTC)

You cannot kill what is not alive. Fluoride is a chemical compound (actually several -- see water fluoridation) and is not inactivated by boiling. It is also not toxic or harmful in the quantities used in municipal water fluoridation, although some natural water supplies contain (much, much higher) harmful quantities of fluoride. --FOo (talk) 01:19, 7 February 2008 (UTC)

Fish?!

First there is: Delicate foods such as fish, brains ect can not be cooked in this fashion because the bubbles can damage the food.

Then later: Foods suitable for boiling include fish...

One of statements is wrong. —Preceding unsigned comment added by 84.255.192.37 (talk) 18:11, 2 October 2008 (UTC)

I agree... wtf. 68.6.123.236 (talk) 06:53, 5 November 2008 (UTC)

Not necessarily. Some fish is softer than others. Gefilte fish is prepared by boiling. But boiling plain fish tends to cause the meat to fall apart. (Then you might have a chowder.) — Preceding unsigned comment added by 71.125.203.235 (talk) 03:53, 19 November 2015 (UTC)

boiling water

is there a problem with boiling the same water in a ketle more than once . —Preceding unsigned comment added by 129.67.127.65 (talk) 08:57, 10 January 2009 (UTC)

no Fyrenado (talk) 01:23, 21 January 2023 (UTC)

The Myth of the Boiling Point by Hasok Chang

Just noted this site, I think there is a lot of relevant material in it. (Water not boiling at 178°C ? <:-O) Paradoctor (talk) 12:00, 8 May 2009 (UTC)

External links modified

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Temperature and Boiling

When boiling occurs, the more energetic molecules change to a gas, spread out, and form bubbles. These rise to the surface and enter the atmosphere. It requires energy to change from a liquid to a gas (see enthalpy of vaporization). In addition, gas molecules leaving the liquid take away heat energy. Therefore the temperature of the liquid remains constant during boiling. For example, water will remain at 100ºC (at a pressure of 1 atm or 101.3 kPa) while boiling. A graph of temperature vs. time for water changing from a liquid to a gas, called a heating curve, shows a constant temperature as long as water is boiling. Abdullah Naveed (talk) 07:47, 26 August 2017 (UTC)

Asparagus?

Could the image imply to some people that the asparagus is in some way important to the boiling of the water? — Preceding unsigned comment added by 2A02:C7F:DC08:9000:BC0E:8B7C:1D1C:D7DC (talk) 23:42, 27 March 2020 (UTC)

What readers may infer is probably not relevant, but the image was poor, it duplicated another further down the article, and now it has gone.  Velella  ^{Velella Talk}   23:51, 27 March 2020 (UTC)

Poor glassware-on-flame image

The lead image of glassware over flame is very poor and may hurt people. The plastic handle is visibly melting over the flame. And most consumer-grade glassware cannot handle direct flame and may shatter violently. People may be hurt by misunderstanding this image. The visibility of the bubbles through the glass is desirable, but that can be achieved by looking down at an angle into a metal pot, which would be much safer. Or an image of laboratory-grade glassware could be used instead, with explanation. 174.160.168.129 (talk) 22:51, 29 May 2023 (UTC)

• I think it's a poor image, but "may hurt people" is a bit of a stretch. User:Velella, got any ideas? Drmies (talk) 22:54, 29 May 2023 (UTC)

@174.160.168.129 agreed. That drip coffee carafe is liable to explode in direct flame. the melting handle makes me cringe. Plorpy (talk) 16:28, 12 November 2023 (UTC)

@174.160.168.129 I took my own photo of a kettle. I think it's better. if you have a better one, feel free to replace. Plorpy (talk) 17:10, 12 November 2023 (UTC)

Asking about Citation Hunt entry

Hello, I stumbled upon this article on Citation Hunt and I wanted to raise Protopsalti, Maria Anna. Optimising Electric Pressure Cooker Energy Usage through Power Spreading Techniques. BS thesis. University of Twente, 2024.
Can this be used? Thanks for your advice.RiaDir (talk) 13:31, 10 November 2024 (UTC)