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The amount of heat required to boil alcohol (ethanol) depends on the quantity being heated and its initial temperature. On average, it takes about 207.3 kJ of heat to vaporize 1 mole of ethanol.
Provolone cheese melts quickly and typically takes 1-2 minutes when heated in an oven or microwave. It may take slightly longer on the stovetop depending on the heat level and method of melting.
ifk
Yes, salt water heats up more quickly than fresh water due to its higher specific heat capacity. This means it takes less energy to increase the temperature of salt water compared to fresh water.
A thermometer measures the temperature of boiling water, while a stopwatch measures the time it takes for water to boil. These two instruments can be used together to calculate the rate at which water boils.
Physical
kondensasi
convection currents an example is a heat radiator...it radiates heat which warms the air. the air rises as its heated and cooler air takes its place then being heated by the radiator...this continues until the room is heated and so is a pot is on a stove and the water is boiling and the cold water is at the top and it goes to the bottom
what changes take place when water is heated or cooled
The amount of heat required to boil alcohol (ethanol) depends on the quantity being heated and its initial temperature. On average, it takes about 207.3 kJ of heat to vaporize 1 mole of ethanol.
IF no chemical reaction takes place, heat a solid to melt it, converts it to a liquid (melting). More heat raises the temperature until it boils, converts the liquid to a gas (vaporization). Some substances can be heated and converted directly from asolid to a gas, (sublimation).
ifk
Provolone cheese melts quickly and typically takes 1-2 minutes when heated in an oven or microwave. It may take slightly longer on the stovetop depending on the heat level and method of melting.
convection currents an example is a heat radiator...it radiates heat which warms the air. the air rises as its heated and cooler air takes its place then being heated by the radiator...this continues until the room is heated and so is a pot is on a stove and the water is boiling and the cold water is at the top and it goes to the bottom
Water boils and turns into steam above 100 degrees Celsius.
When copper is heated it oxidizes. The additional oxygen molecules it takes on when oxidizes leads it to have a higher mass.
I don't know exactly how long it takes, but when it does boil it will also scorch the bottom of your pan. Generally a recipe will say "scald milk", and this means heat it only to the point of boiling then remove it from heat.