When u r boiling soup, you are reminded to decrease the heat applied once the water boils.Is this good advice?
84313
Yes, it is good advice.  You want the soup to simmer gently, not boil furiously. The flavors will blend better.  You won't be in danger of the pot boiling over on the stove and making a mess.  And your soup won't burn. \n\nGood luck with your soup!  Bon appetit!
320056
http://newton.ex.ac.uk/teaching/CDHW/egg/\n\nRead the section about "Boiling Eggs on a Mountain." The simple answer is that since the boiling temperature of water drops, you have to cook the egg longer (since the temperature is lower).
880117
Scientists at the Massachusetts Institute of Technology (MIT) did a scientific study on this years ago.\n\nThe rate of loss of heat from a liquid is a function of the starting temperature to the 4th power (T^4).  So, if you want your coffee to stay warmer longer, add the milk immediately.  It immediately reduces the initial temperature.
190254
No. Heating food, in and of itself does not affect the calories of the food. However, when cooking items with fat that drips away or is otherwise removed after cooking, the calorie content will decrease.
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.
97620
the conclusion is that when you heat water it will boil.\nif you donot stop it will ecoporate
850673
For the same reason putting ice on a cut, bruise feels good. Your bodies nerve pathways prioritize changes in temperature changes over any other nerve impulses. It does this to ensure that your core body temperature remains regulated preventing major damage to your internal organs. If you continued to pour boiling water over your arm your body would eventually recognize that the core is not at risk and the pain of the water would register at that point.
1165215
Yes, this is called latent heat. The best example of this, is if you are boiling water at atmospheric pressure at sea level. If you placed a thermometer in this steadily heating water the temp would rise in a fairly uniform manner to about 96 degrees celsius, where upon it would seem to get stuck. The reason being, the heat energy is being used up to change the state of matter of the liquid water to steam. Until this transition is complete there will be no change in sensible heat as measured at the thermometer. Jules, lecturer. Australia.
1111537
i do as it hekps it to disolve ..\nin the moring i disolve the protein in boiling liquid then i put it in the fridge so later it is cool and refreshing
330815
"Each hob contains one or more coils made of ferromagnetic material. When an alternating current is passed through these coils, a magnetic field of the same frequency is produced. If a magnetic-based pan is placed on the hob, the magnetic field induces a current in the pan. The internal resistance of the pan causes heat to be dissipated, following the Joule effect. Thus it is the pan itself, and not the cooktop, that heats up and cooks the food. Once the pan is removed from the cooktop, the energy transfer stops. The result is a flame-less method of cooking in which it is nearly impossible to start a fire by forgetting to turn off the stove. Parents won't have to worry about their child touching a hot burner because the cooktop surface remains cool. Changing cooking temperatures is achieved quickly because there is no wait for the hob to heat up, only the pan. Since there is no transfer of heat energy between the hob and the pan, less heat is lost into the air, resulting in a more efficient means of cooking, not to mention a more agreeable cooking environment."\n\n\nhope that help?  we just renovated our kitchen and have installed a Miele induction cooktop and it works wonderfully.  It provides much greater control over temperature...and I am still shocked at how quickly water comes to a boil.  Who knew a stove would be so exciting? haha.
297542
well lets see, if cold water is anything above 0 Centigrade and hot water is anything under boiling....my money is on the hot winning. What I can not understand is why you asked?
431610
putting you hand in boiling water
48257
ummm, no, water doesn't always boil at 100C.  It boils at 100c at one atmosphere, water will boil at room temperature in a vacuum.  But, hot water will boil faster, it requires less energy to heat the water, and the less water you have to boil the faster it will reach the boiling point.
1045292
As others have noted, it is primarily because the surface is cooled by contact with the air. But there are actually 2 effects that take place at the surface that cause this cooling:\n\n1) Convection currents - air moving over the surface removes heat through collisions between the faster-moving molecules in the soup with the slower-moving air molecules.\n\n2) Evaporation - this also cools the soup. Water molecules in the soup that are in contact with the surface have a certain probability of having enough energy to break the physical attractive bonds between water molecules that keeps water a liquid. These molecules become a gas, water vapor.\n\nAt higher temperatures, a greater number of water molecules have enough energy to vaporize and leave the soup at the surface.\n\nThe soup cools at the surface when this occurs because if the faster molecules leave the soup, only the slower molecules (cooler) are left behind.
676099
Heat the substance and once u see steam, wa lah u got a boiling point... don't forgot the thermometer.
355097
Simply it will raise the boiling point and lower the freazing point.  Unless the solute is a liquid with a boiling point bellow that of water when the boiling point will go down.\n\nMore complecatedly. When something disolves in water its molecules bind to the molecules of water creating a solvation shell (a group of water mollecules that move with the solute) for the water to boil you need to strip these molicules away from the solute which takes energy and hence the  boiling point goes up. For a liquid with a lower boiling point than water the molecules of the solute will be lost first (but above its boiling point) and some water will go with them (distilation of alcohol being the classic example). \n\nFor water to freaze the water molecules must bind to each other to form crystals of ice which creates order and gives out energy. If a substance is disolved in the water then again you must break the bonds between the solute and the water to do this. This means you get less energy from forming the water-water bonds in the crystal as you have used it to break the water-solute bond. Now if a process is to create order within a system (the solution) it must make more disorder elsewhere (the rest of the world). This is called the second law of thermodynamics (the law is stated diffrently but this is one consequence of it). So if the energy we given out when the water freazes is reduced so is the amount of disorder it creates. However as the temp goes down the amount of order we create is reduced as the molecules of water move more slowly and so are more "ordered" to start with. So when the amount of order we create is equal to the amount of disorder the energy relased by freazing will produce the water freazes. So as the amount of energy relased is reduced so the tempreature when this is true becomes lower.