Interesting! Connections and discussions between everyday life phenomena and chemical processes
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In daily life, we often notice that when boiling water, the sound is louder at the beginning of the boiling process, but it decreases as heating continues. This is similar to some phenomena that occur in chemical production processes; please list these phenomena and explain them using principles from chemical engineering!
Pressure cooker. . . . No need to explain, right? :lol
Let me give you an example as well; it’s not very polite, so please forgive me. Last night, there was a problem with the drain pipe in the toilet. I wasn’t sure what the issue was; I suspected it was related to the bend in the pipe. So I went to a hardware store and bought a wire designed specifically for clearing toilets. I tried using it for a long time, but nothing happened. Eventually, I had to borrow a special suction device. Apparently, its capacity was too small, and it couldn’t create enough negative pressure. With no other options left, I decided to block all the water inlets, filled the tank from the top, and used a tool to apply pressure quickly. After a few attempts, it finally worked – it was great! But I got completely covered in water. Please don’t ask me to do this again
Human life is inseparable from chemistry; in eating, there are both chemical reactions and physical reactions
Could the original poster explain what in chemistry is similar to the saying “boiling water makes no sound; water that makes sound isn’t boiling”? How can it be explained using chemical principles?
The examples upstairs seem to be all based on physical principles, right? What does it have to do with the chemical industry? :Q
Is there any similarity between dough fermentation and the production of sponge? After the dough ferments, it expands when steamed in a steamer; doesn’t sponge also expand after being processed?
When water is about to boil, the part with the highest temperature is the bottom. At this point, the water at the bottom turns into steam and rises upward, but the water on the upper layer does not boil; as a result, the bubbles cannot escape to the surface and move around inside the water, thereby producing sound. When the water boils, bubbles can escape to the surface, and their kinetic energy is dissipated in the air. So the sound will get quieter.
I thought of a question the teacher asked before: why isn’t food cooked in a large pot as tasty as it is when cooked in a small pot?
But why can’t the bubbles escape to the surface if the water on top isn’t boiling?
Human life is inseparable from chemistry: lol
Agree with the opinion from floor 8. When the water just starts to boil, the temperature at the bottom is higher while the temperature at the top is lower. When the water at the bottom boils, it moves upward and, upon encountering the cooler water at the top, releases energy and produces sound. When the water boils, the temperature remains the same and the release of energy stops.
“\"Boiling water makes no sound; water that makes sound is not boiling.\" This is likely related to the amount of air dissolved in the water – boiling water contains less air
When the water just starts to boil, there is a significant release of oxygen, which results in a loud bubbling sound. Once the oxygen is removed, the heat absorbed by the water is used for its vaporization; at this point, water vapor is produced, and it releases latent heat, so the amount of gas generated is less and the sound is quieter. Of course, if you heat it with very high heat, the vaporization rate of water is high, and the water will still make a lot of noise.
First, we need to figure out why there is a sound.