why does milk boil over?
551765
MILK BOILS OVER BE CAUSE WHEN IT APPROACHES THE BOILING POINT, IT FORMS A FILM WHICH DOES NOT LET STEAM ESCAPE. THE STEAM WILL FIND ITS OWN WAY.
225585
just pour water over the top when its really heated..lol
245575
when milk is heated, the fat in it (which is lighter)moves to the top and due to difference of temperature solidifies to form a layer on top. when this is formed, the air trapped inside finds difficult to flow out, raising the whole surface up, once it breaks through this layer, it goes off and the milk subsides.
195177
It  isn't boiling.\n\nIt steams because it is well above the temperature of the surrounding air.\n\nWhen the air heated by the hot water in the teacup rises, and reaches the cooler room of the air, the moisture condenses.\n\nBoiling is 212 F. Room temperature might be 70 F.
655310
milk boils faster.  even when you're watching it, unlike water, which doesn't boil at all as long as you're watching it.
219298
Soda will.  Generally speaking, the boiling points of pure substances are going to be higher and sharper than those of impure substances.  In milk, the adulterants are big fatty molecules that are too large to evaporate, and in soda the adulterant is a volitile gas (disolved CO2).  So I think soda first, milk second, water last.\n\nNote; it does matter whether you're looking at "fastest" in terms of time to boil based on a standard energy flux/volume ratio, energy/mass ratio, or for the lowest temperature.  Different substances need different amount of energy to reach a given temperature based on their heat capacities, and I believe that milk has the lowest heat capacity, meaning that it would take the least amount of energy to bring milk to a given temperature than it would take for the other two.  But generally, when they ask about "boiling fastest," it is implied that one in searching for the substance with the lowest boiling point--and that would be soda.
48898
when a liquid boils, it literally turns into a gas (steam).  As the water at the top of the pot evaporates, the gas can go straight into the air. But when it evaporates (boils) at the bottom of the pot, it forms bubbles that have to float up to the top
1044183
This process is known as Pasteurization, discovered by Louis Pasteur. In it, milk is heated upto 71 degrees celsius and then immediately cooled down. Then the temperature is kept constant. \nBy doing this, most of the bacteria are killed due to very high temperature. The growth of the remaining bacteria is retarded.
146829
When the saucepan is heated from below the milk close to the bottom becomes hotter than the milk nearer the top. When the milk becomes hotter it expands and therefore becomes lighter than the colder milk above it. It thus starts to rise towards the surface. At the top surface it is cooled by the cold air above it. As it cools it contracts, gets heavier than the hot milk and sinks down again.
256360
Boiling milk can prolong freshness a little bit but it drastically changes the taste as it's compounds break down. You can keep milk fresh for up to 6 months by freezing it.
427695
To "boil" something means to heat it to its boiling point and (I guess ) watch bubbles form and pop.  "Boiling point" means the temperature at which a substance turns from liquid to gas (this temperature will depend on the air pressure or pressure of another gas on the liquid: no pressure means no liquid phase).\n\nWe're used to thinking of water doing this as it turns from liquid to gas, but any liquid turning into a gas at the right temp will do it. So start with liquid nitrogen, heat it, watch bubbles form.  The liquid is nitrogen in liquid phase; the bubbles are nitrogen in gas phase.  It's still just nitrogen (N2, two atoms of nitrogen stuck together to make a single molecule).  The N2 bubbles burst and the nitrogen floats away, that's all.  By the way, this happens at -170 degrees or so, as I recall, so don't touch it....hard to think of this as "boiling" temperature, but there it is......
276889
Did you happen to forget the "in" between burn and the? If thats the case, its because the oil at that time is alot hotter then the water's boiling point, so when water is introduced, it rapidly boils and boils away.
340829
Food is not properly fried with a cover.  Doing so prevents moisture from escaping, thus making it simmered or boiled rather than fried.  I do prefer to have a lid with my fry-pans because sometimes I like to brown, then reduce the heat for simmering.  Lids can be purchased separately,  although they do not always properly fit the pan.
345993
Although adding salt to water will raise the boiling point, you will need to add a lot of salt.  If this is water that will be used for cooking anything, it will ruin it.  For example, to raise the boiling temperature 1/2 degree celsius, requires 1/4 Cup of Salt!\n\nWhen a pot is boiling over, just turn down the heat or remove it from heat.  You could add some salt, which will change the vapor pressure and slow down the boiling process, but it takes a lot.
128890
technically, when water reaches boiling point, the temperature doesn't rise further. although water can make the ingredients of the soup soggy, too much heat can make the water evaporate faster leaving a soup soup-less, so i guess that makes it a fair advice
253095
Did you try boiling water?
718113
Milk is a homogeneous mixture (emulsion) of fat in water. On boiling some of the fat seoparates. Since it is lighter, fat forms a thin layer on top of the milk.