If the temperature of the fire does not change, will the water roll?

The reason why water will roll is because the temperature of water reaches its boiling point, the boiling point of water is affected by external factors, such as air pressure (altitude), etc., the smaller the air pressure, the lower the boiling point, when the boiling point is low enough, even if the temperature of the fire is not enough 100 degrees Celsius, the temperature of the water can be increased through heat transfer, and the water will roll after reaching the boiling point, the premise is that the temperature of the fire must be higher than the boiling point of the water at that time.

Of course not, water boiling, that is, rolling, is an endothermic phenomenon, when the outside temperature is lower than the water temperature, it will dissipate heat, that is, evaporation, and the object lower than its temperature will absorb heat, so it is impossible to boil.

No matter how much the temperature of the flame increases, as long as it does not exceed 100 degrees, the water will not boil. Because when the temperature of the water reaches the temperature of the flame, it no longer absorbs heat.

Of course not, the surrounding air and water conductors will lose heat, and to heat the water to 100 degrees, the heat source must be much higher than 100 degrees.

Normally, no. However, if there is experimental equipment, the boiling point of water can be boiled at a temperature below one according to the principle that the boiling point of water decreases with the decrease of pressure. I guess there is this experiment in the junior high school physics book.

Usually not, unless the air pressure is less than 1 standard atmosphere (as long as the atmospheric pressure is 90 degrees lower).

Of course not... If you heat the water with your hands, will the water boil?

To put it simply, for crystals, in its solids, the molecules are arranged in an orderly and regular manner, and when they melt into a liquid, the ordered regular arrangement of the molecules will be broken, and this process requires energy, so the temperature does not change when the crystal melts.

In the case of amorphous bitumen, such as bitumen, its temperature is constantly rising during the melting process because the molecules are not arranged in an orderly and regular manner.

It's going to change, too.

There is more than one kind of internal energy of an object, and the temperature only reflects the motion of its molecules, and when the motion is accelerated, the temperature will rise. The pressure of compressed air and the liquid with pressure (hydraulic) both have pressure energy and are also internal energy. When compressing gases and liquids, the temperature of gases and liquids can not be increased.

This is not necessarily, the internal energy of an object is also related to mass, volume and state.

Let's take an example: 0 ice melts 0 water, because it is endothermic during the melting process, so the energy in 0 water is larger than 0 ice, but the temperature does not change.

Not necessarily copying.

The internal energy is mainly determined by the molecular kinetic energy and the intermolecular potential energy, and the temperature is the macroscopic representation of the average kinetic energy of the molecule. It is possible that the temperature decreases and the internal potential energy of the molecule increases, resulting in the same internal energy, such as the isothermal expansion of the actual gas, the internal energy will increase, but the temperature will not change, so it can be inferred that if the internal energy does not change, the temperature will decrease.

At 1 standard atmosphere, the boiling point of water is 100, as long as the heating temperature is greater than 100, water can continue to absorb external energy and continue to boil when it reaches the boiling point (the vaporization process needs to be heated, so the temperature of water does not change when boiling, and the absorbed energy is used for vaporization).

Conditions for water to boil: Reaching boiling point.

Heat continuously.

Heat the water with boiling water, it will definitely not boil. If you want to boil the water inside, it has to take away the heat, but the boiling water outside is only 100 degrees, and the temperature difference is equal to O, so there will be no heat transfer phenomenon, which is easy to prove in our chemical design calculation, Q=ka T, Q is heat, K is the heat transfer coefficient. A is the heat transfer area, and t is the temperature difference between the two objects to be heated.

Hehe, as long as t is O, then it won't be the first two how big it is. It definitely doesn't transfer heat, it doesn't boil.

Yes, in order for water to boil at 110 degrees, it is necessary to increase the atmospheric pressure.

We generally believe that the boiling point of water is 100, but we also know that the boiling point of water in the plateau area cannot reach 100, because the boiling point temperature of 100 is measured by 1 standard atmosphere, and the atmospheric pressure in the plateau area decreases with the rise of altitude, such as the atmospheric pressure of Mount Everest drops to a standard atmospheric pressure, and the boiling point also drops to 69. Cooking rice in the highlands requires the use of an artifact - a pressure cooker. At a certain atmospheric pressure, when water is heated to the boiling point, the temperature of the water will not rise due to the fact that the molecules in the liquid state are converted into the gaseous state and if the heating continues, the applied heat will be carried away by the molecules of the vaporized object, and the temperature of the water will not rise due to being heated.

That is, if at 1 standard atmosphere, the temperature of the water will not heat up to 110, it will only stay at 100.

Life experience can tell us that the temperature of water is closely related to air pressure, the temperature of water boiling on the plain is close to 100, and it may only be about 80 on the plateau.

The principle of pressure cooker is to use a valve with a certain weight to control the internal air pressure, in the closed pressure cooker, the water continues to evaporate, the gas continues to expand, so that the temperature can reach more than 100, when the air pressure can be rushed open the valve, the valve leakage pressure cooker can maintain a certain pressure and temperature, and the steam tumbling is quite violent, so even if it is something difficult to cook, it can be easily boiled in the pressure cooker, one is that the temperature is enough, and the other is that the liquid is tumbling violently.

Liquid boiling refers to the phenomenon that the vapor pressure on the surface of the liquid is greater than the pressure of the gas on the liquid surface, and the boiling point of water is 100 degrees Celsius at one atmosphere. It has nothing to do with the heating method. The boiling point is less than 100 degrees Celsius when the atmospheric pressure is less than 1 atmosphere, and the boiling point is greater than 100 degrees when it is higher than 1 atmosphere.

To boil water at 110 degrees, the atmospheric pressure must be increased. It is impossible for water to boil at 110 degrees without increasing the atmospheric pressure.

The temperature of water depends not only on fire, but also on atmospheric pressure, for example, on Mount Everest, the water cannot boil eggs even if it is boiled. To burn to 110 degrees, it is impossible to do so on the territory of China without relying on supercharged tools.

The boiling point of water is 100 degrees, and water above 100 degrees begins to turn into water vapor, and in the normal natural state, no matter how high the fire, it is impossible to boil the water to 110, and it is not clear in the special experimental state.

No, because the boiling of water is 100 degrees Celsius and then it becomes gas.

It's not possible, the water boils at 100 degrees (i.e., violent gasification), and the gasification process takes the heat away.

No, but pressurization can, ps: pressure cooker.

No. The boiling point of water is 100 degrees.

Well, isn't the boiling point of water 100 degrees?

Tears can be smaller. The landlord also analyzed it very correctly. Continuing to heat, he is constantly absorbing heat, but its temperature, which does not rise the heat it needs, is accompanied by the evaporation of water vapor. The mass is right reduced, so the internal energy is reduced.

Unchanged, because the temperature is not changing, and the mass of the water evaporation loss you are talking about is so small that it can be ignored, so it does not change!

Water evaporation, small mass, constant temperature, small internal energy, right. But the latter sentence is wrong, water has been absorbing heat, but the heat is stored, but used up for evaporation.

The boiling point of the water is 100°, and the temperature will not change, and if the water evaporates, the mass becomes smaller, and the internal energy becomes smaller.

As the landlord said, the temperature will not rise again after the water is boiled, but it will continue to absorb heat. When the fire is high, it absorbs more heat quickly and more, which is suitable for rapid processing of food. When the heat is low, the heat is slow and small, which is suitable for evenly and fully processed food.

A high heat is to keep the soup boiling, and a low heat is to prevent overboiling and consuming too much water.

I think this is a situation of difference between theoretical problems and practical problems, and the temperature does not continue to rise after the water is boiled, which means that theoretically, the temperature of the liquid does not rise, and the absorbed heat causes the liquid to evaporate.

When the soup is actually cooked, the soup needs to dissipate heat to the outside through the pot or pot, the soup by the pot wall cannot reach the boiling state, the heat passed in when the fire is low, and the temperature of the soup by the pot wall cannot reach the boiling temperature, although some of the soup at the bottom of the pot is boiling, but through the liquid circulation, it is only boiled for a while, and then it is in a non-boiling state, and then it enters the boiling state after a while、、、. This makes the soup boil most of the time and not boil a little of the time.

So the effect of a large fire and a small fire is different.

When the water below reaches its boiling point, a large amount of water turns into gas and gushes up, so it tumbles. After turning it off, the water in the kettle no longer boils due to the loss of continuous high temperature, so there is no tumbling phenomenon.

The water is boiled at 100 degrees, and the flame and stove are over 100 degrees. As long as it continues to heat, the water will continue to vaporize, but it will no longer heat up. Boiling water will make a sound. When the fire is turned off, the heat source disappears, and the vaporization of the water gradually disappears, so it does not continue to tumble.