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- Q41716 subject Q6061633.
- Q41716 subject Q7214242.
- Q41716 subject Q7215014.
- Q41716 subject Q7216237.
- Q41716 abstract "Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling; nucleate boiling where small bubbles of vapor form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F, but is lower with the decreased atmospheric pressure found at higher altitudes.Boiling water is used as a method of making it potable by killing microbes that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 70 °C (158 °F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling point of water. Clostridium spores can survive this treatment, but as the infection caused by this microbe is not water-borne, this is not a problem.Boiling is also used in cooking. Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups. As a cooking method it is simple and suitable for large scale cookery. Tough meats or poultry can be given a long, slow cooking and a nutritious stock is produced. Disadvantages include loss of water-soluble vitamins and minerals. Commercially prepared foodstuffs are sometimes packed in polythene sachets and sold as "boil-in-the-bag" products.".
- Q41716 thumbnail Kochendes_wasser02.jpg?width=300.
- Q41716 wikiPageWikiLink Q1003183.
- Q41716 wikiPageWikiLink Q101017.
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- Q41716 wikiPageWikiLink Q11002.
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- Q41716 wikiPageWikiLink Q7214242.
- Q41716 wikiPageWikiLink Q7215014.
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- Q41716 wikiPageWikiLink Q909022.
- Q41716 wikiPageWikiLink Q913306.
- Q41716 type Thing.
- Q41716 comment "Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling; nucleate boiling where small bubbles of vapor form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface.".
- Q41716 label "Boiling".
- Q41716 seeAlso Q1417461.
- Q41716 depiction Kochendes_wasser02.jpg.