Why is it difficult to dissipate heat from things stewed in oil?

This is because the oil molecules are larger than the water molecules, and the oil molecules hinder the outward movement of the water molecules. And the stuff that is stewed in oil will simmer all the heat into the foodIt can also maintain a constant temperature, which will make you feel very tasty and very refreshing.

And it is not easy to dissipate heat after the soup is covered with a layer of oil. It's very simple, because the heat dissipation of the soup mainly relies on the vaporization of the water inside to absorb heat, after covering the oil, because the water and oil are not compatible with each other, it is impossible to vaporize out of the soup to take away the heat, which is why sometimes we see that the soup does not emit "smoke" (in fact, it is an important reason why the water vapor meets the cold air and liquefies into fog again after the water vapor goes away).

There is also a phenomenon that foreigners put computer hardware in a large container with oil and turn it on and run like this, which is a way to dissipate heat. Sometimes it makes people pinch a cold sweat. This method is too bold for ordinary people to access.

And even if there is an opportunity, I believe that the vast majority of people do not dare to try it easily.

In fact, oil cooling uses oily substances to absorb heat, better absorb heat, so as to transfer hardware heat. In this way, it is easy to be silent and efficient to cool down. However, in practical application, it is not enough to rely on oil to absorb heat, after all, the volume of the container is limited, and the oil temperature will increase if it continues to absorb heat, and if the oil temperature cannot be reduced as soon as possible, the heat dissipation effect cannot be achieved.

This requires cooling the oil, so radiators, fans, and water pumps are still needed. In this way, the working principle is very similar to that of water cooling.

Therefore, most of the things in life that have oil are particularly difficult to dissipate heat, and everyone needs to wait for them. As the saying goes, if you can't eat hot tofu in a hurry, I'm afraid that's the principle.

In the case of these things, its specific heat capacity is relatively large, so it is generally difficult to dissipate heat.

Generally, the temperature is very high, and it is incompatible with water, so it is difficult to dissipate heat.

Because its heat is encapsulated by oil, it is difficult to dissipate.

Because the oil stewed will simmer the heat into the food, and it is not easy to dissipate.

If a bowl of water is not covered with oil and the bowl is dissipated at a different rate when it is covered with oil (hot oil), the bowl with oil is hotter in the same environment and after the same amount of time.

Because the specific heat capacity of the oil is very small, it is difficult to dissipate heat.

After the oil is simmered, there is a film on it, which will lock in the heat and make it difficult to dissipate heat.

Because oil doesn't dissipate heat easily, it can keep a constant temperature and make you feel delicious.

Because there is a film of oil on top of the stewed thing, it is difficult to dissipate heat.

Because of this thing, it will make your heat not dissipate, so it is generally more difficult to dissipate heat.

For the gasoline engine, the oil pump needs to provide a large oil supply pressure to ensure that the fuel injector can inject fuel normally, and the oil pump motor itself is not large, so it is inevitable to produce heat when working, and the gasoline flows from inside the motor when the oil pump is working, which can take away the heat, but in order to protect the enameled wire of the motor rotor from being corroded by gasoline, and also to reduce the resistance of gasoline flow, the motor rotor is wrapped in resin material, as shown in the figure above. The outer edge is rounded, which both isolates gasoline and reduces flow resistance. However, the disadvantage is that it affects the heat dissipation effect of the coil.

And when the car is working, the gasoline is constantly circulating, some cars return to the oil pipeline is very close to the fuel tank, and some cars return to the oil pipe on the oil rail, so that the gasoline must go from the engine to the tank quickly dismantled, the engine temperature is nearly 100 degrees, and the gasoline is heated invisibly. When there is less gasoline in the tank, the gasoline temperature will be higher, and it will be more difficult for the oil pump to dissipate heat.

This is because the molecular structure of the ceramic makes it have poor thermal conductivity. Ceramics are not composed of a single element, but a mixture of multiple elements. There are no free electrons.

The number of free electrons determines the thermal conductivity in addition to the electrical conductivity. Objects that conduct heat well are metallic substances. Substances with good thermal conductivity have poor thermal insulation performance; Bad thermal insulation performance is good.

So after a long time in the ceramic container, the soup inside is still hot.

The specific heat capacity of the oil is relatively low, that is to say, even if the same quality of water and oil absorb the same heat, the temperature of the oil rises much higher than the temperature of the water, and the speed of heat transfer has a great relationship with the temperature difference between the two objects, the larger the temperature difference, the faster the heat conduction is carried out, the heating block cools down quickly, and another point is that under normal circumstances, the maximum temperature of the water is only 100 degrees before boiling, but the boiling point of the oil is as high as 2--3, that is, the oil. Water. The temperature difference between them and the surrounding objects can be nearly 1-2 temperatures, and the speed of heat dissipation is of course much stronger than that of water.

The heat absorption of oil is not as good as that of water, but the heat dissipation performance is better than that of water!

Because of its large specific heat capacity, its heat dissipation is also the worst.

Oil is less dense than water.

Oil is water is.

What they said is wrong, first of all, it has nothing to do with density, it has to do with specific heat capacity, I forgot what to say.

May I ask why the general heat sink upstairs is made of aluminum instead of lead.

Not all oils have a strong ratio of heat absorption to heat dissipation.

Please ask the landlord to ask specifically.

Dear Lenovo users, hello!

Dear Lenovo users, hello!

1.First of all, it is recommended that you thoroughly disinfect your computer and disable random startup items.

2.It is recommended that you reinstall your fan driver.

Lenovo service outlets:

I guess it's isolation. The heat absorption of oil is good, but the heat dissipation is relatively poor. The vegetable soup is mainly water, the heat absorption of the water is good but the heat dissipation is also very good, there is a layer of oil on the surface, so that the water and the outside cold air are not in direct contact, so it reduces the heat dissipation degree of the vegetable soup.

This is the story of rice noodles across the bridge

You know that the boiling point of oil is higher than that of water! So the oil will cool more slowly at the same time, and the oil will float on top of the soup, blocking the circulation between it and the air, so it will slow down.

The oil is equivalent to a lid, and the heat dissipation itself is slow, the water vapor in the vegetable soup cannot be dispersed, and the heat conduction cannot be carried out, and the cold is slow.

Hot steam cannot be dissipated, and steam can take away a large amount of heat, which is faster than simply transferring.

I think it's because of the density of the oil.

I can't get the heat out.

False, water conducts heat better than oil. The thermal conductivity of liquids is mainly convection. The heat emitted by water into the air is mainly due to evaporation, not heat conduction.

When the oil floats on the water, it adds an insulating layer to the water, which prevents the water from evaporating and dissipating heat. So the water temperature will be higher than without oil.

You can go and do a trial. Stew meat in a casserole. Keep it boiling slightly, stewed meat is rotten than boiling over high heat.

Because water will vaporize at any time, even ice will produce sublimation, and the oil surface not only basically cannot produce vaporization by itself, but also destroys the conditions for water vaporization, that is, the oil surface makes the water unable to vaporize, so that the heat of the water can be maintained, so the water surface with oil is relatively hot.

The thermal conductivity of the water-air interface is high, and the water-oil interface and the oil-air interface will effectively prevent heat transfer. At the same time, the oil interface will reflect a large part of the heat back into the soup, resulting in a slower heat dissipation in the soup, which can still maintain a relatively hot state after a long time.

Water fast. Because the specific heat capacity of water is larger, the specific heat of oil is smaller.

It doesn't necessarily depend on what kind of oil it is, there is an oil that specializes in heat dissipation, and it is better than water to dissipate heat.