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The Boiling point as the moment in which the status change of a matter what about liquid to gaseous . The concept, in particular, refers to the temperature that causes the vapor pressure of a liquid to equal the vapor pressure of the medium in question.

In other words, the point of boiling mentions the temperature at which a liquid boils , which is linked to specific properties of the liquid, and not its quantity. It is important to note that, once the liquid has boiled (and is boiling), the temperature does not undergo any variation.

The temperature of the matter is linked to the Kinetic energy of its molecules. Typically, a few molecules can break the surface tension: however, once the boiling point temperature is reached, the temperature increases. entropy and the particles get messy.

Take the case of Water . The boiling point of H2O is 100 degrees Celsius . This means that we can put water at room temperature (20 degrees, for example) in a jug and bring the container to the fire. The water, at that time, will be in a liquid state.

As the temperature However, the surface tension will begin to change. Thus, when it reaches 100 degrees, the water will reach its boiling point and begin to boil, going into a gaseous state. As mentioned in previous paragraphs, it doesn't matter if the jar contains half a liter, a liter or three liters of water: the boiling point will always be 100 degrees.

Especially in the case of water, knowing and anticipating its boiling point is essential for use in the culinary field, given that, while for some recipes it is necessary to bring it to the boil, this point can ruin others, which only require the use of hot water.

According to the customs of each person, the infusions they can be prepared with both boiled and hot water; While some say that the first option spoils some of the flavor and properties of herbs, others do not conceive to remove the water before the boiling point for fear that it is not found. absolutely free of germs and bacteria .

In the poorest regions of the world, one of the most dangerous diseases It is cholera, and there are tireless campaigns to prevent it, which consist of educating the community on issues related to hygiene and food handling . Since water is one of the key elements in the spread of bacteria Vibrio Cholerae, causing cholera, many of the precautions point to its correct use in different activities of daily life. When you want to wash food, drink it or use it for cooking, it is always recommended to boil it beforehand.

There are certain concepts that are often confused with boiling. Such is the case of melting point , although its definition is quite different: it is the temperature that marks the point at which matter leaves the state solid to pass to the liquid. This property occurs at a constant temperature and is considered intensive, that is, it does not depend on the size of the body or the amount of substance.

In general, matter freezes and melts at the same temperature (its freezing points and fusion are equivalent). However, there are clear exceptions; for example, the melting point of the agar-agar occurs at 85 ° C while its freezing occurs between 31 and 40 ° C. While the pressure affects the boiling point, this does not happen with the melting point.

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