when you are boiling soup, you are told to decrease the heat applied once the water boils.is this good advice?
86941
If it is on the can....Just do it...Geeshhhhhhhhhhhh!!!
431539
Oh my home economics lessons at school have gone down hill if people can't cook a pot noodle LOL\n\nTurn the kettle on (please make sure it has sufficient water in)\n\nWait for it to boil\n\nPour the boiled water into the pot up to the line on the side (please make sure you have peeled back the lid first else water will go everywhere)\n\nFlip the lid back over the pot to keep the steam in (may need to place a fork on top to keep lid in place)\n\nWait for 3 minutes and stir with the fork (un-flipping the lid first)\n\nWait 1-2 minutes\n\nFlip lid back and tear off, stir one last time and enjoy\n\nPS. I forgot the flavour sachet (I prefer to put this in before the water but some brands put it in afterwards)\n\nI know it's still pot noodle, but I prefer Korean Shin Ramen (So hot it makes your eyeballs pop out...mmmmmmm)
432927
THANK U GOD! finally a real question!\n\nThe tiny bubbles that form when water is heated to near boiling almost always consist of dissolved air leaving the water.
601632
Water boiling has to do with air pressure.\n\nThe higher your elevation, the less pressure exerted on the water, so it can boil at a lower temperature.\n\nThe closer to sea level you get, the more air pressure there is, so it requires more energy to boil.  (Going lower then sea level will still increase the boiling temperature).\n\nIt's also important to note, that when water is boiling, it keeps a constant temperature.  So if you look at this graph of time vs average temperature....\n\n|.........../..\n|........../..\n|....------.... <---  Boiling Temperature\n|../...........\n|./............\n\nYou see that when the boiling occurs, the temperature does not increase.  Only when all the water is evaporated does the temperature increase.  This ALSO works for ice in water.  The water will remain at 0 degrees celcius till all the ice is melted.\n\nHope this helps you understand melting/boiling points.
677623
False\n\nWhen steam is cooled to water, both can be 100 degrees C, but steam must give off energy to become a liquid.  The opposite is easier to understand.  When you are boiling water, the steam that escapes will be 100 degrees C, but will have much more energy than the 100 degree water.\n\nIn both of these cases, the energy put into or taken out of the water is used to change its phase, without changing its temperature.
931739
By lowering temperature.
851633
Stirring during refluxing will maintain the solution that is being heated. It will dissolve any solid particles into the solution and prevent and layers from being formed in the solution between liquids with different densities. It will also guarantee that the solution is being completely heated and that you're not burning the bottom of the solution.
361464
the principle is by compressing a coolant, and injecting this coolant into a small pipe, the size will minimize heat built up, as the coolant moves around the pipe or coil, air is blow into this coil which result into cooler air.\n\nThe coolant is then compress back to repeat the process.
144841
When you first boil the soup, the 'stock' from the meat, vegetables, or cereals that you are using will slowly get extracted and blend into the soup.\nThis heating process must be continued, for the stock to get adequately cooked.\n...But, if you continue to boil it, the water in the soup will start evaporating - and turn it into a thick gravy instead !\nSo, to avoid evaporation, the soup is made to simmer, at a much lower heat.
382701
idk all i kno is tht u better not drop the soup
100455
Here's the thing: \nAdding salt to water actually increases the boiling point of water, so depending on how much salt you use, your boiling point of salt water could be something like 105 degrees celsius instead of 100.  Boiling point raising is an example of a colligative property, which is a property that is not dependent on what kind of particles you're using, just how many particles there are.  So if you added more salt, the water's boiling point would be higher.  \n\nThat means that your water would have to be at a higher temperature to boil.  This means that reasonably, it would take longer for you to get your water to that higher temperature, but not by a lot.  It would be roughly the same amount of time.  \n\nThe trick, though, is that because your water is boiling at a higher temperature, whatever you're cooking in that water is going to cook faster.  You're cooking it at 105 degrees instead of 100, so whatever you're cooking in the water will be done faster.  That's probably what your high school chemistry teacher meant.
131636
In pretty much all substances, when you heat something (assuming no phase change), the material becomes less dense due to the fact that its volume expands and mass stays constant.\n\nSo if you were to heat a pot of water for example from the bottom on a convection stove, the hot water at the bottom would become less dense than the cooler water on top.  The hot water would rise and it is rises, the cooler water sinks down to take its place.
892823
Yes, the water will freeze if no heat is added as the pressure is lowered. I have seen this done in a physics class. A dish of water is placed in a vacuum chamber and the pump is started. As the pressure gets lower, the water boils, but it is boiling at low temperature, it isn't getting hot. After a while, the boiling water freezes solid.
594979
It is often not the first or tenth time we sit on a hot stove that taught us the lesson. It is when we have tired of having our butts burned that we remember the stove is just too hot to sit on,and we start to learn how to test  the heat cautiously,and with a more learned approach.
384781
the trick is to put a spoon into the pitcher before pouring the hot water, it'll absorb some of the heat so it won't crack the pitcher
1119841
The bubbles are actually bubbles of steam, not air.  Because of tiny bumps on the bottom of the pan, there are spots where the water gets hotter than in other spots, and it turns to steam bubbles.  These bubbles collect together and float up to the surface, where they "pop" and actually cool the water down a tiny bit.  This cooler (less hot) water sinks to the bottom, gets heated up into steam again, bubbles form, and so on.  So the bubbles won't boil out before the water is gone, because it's the water itself that's making the bubbles.
282621
When I was a little girl I used to get boils often. My mother would get a washcloth and soak it in very hot water then cover the boil. She would do that several times. That seemed to make it go away. It would shrink under the heat.