Principles of Chemical Engineering in Daily Life — Blowing on Cold Tea
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What is the principle behind blowing air on hot tea to cool it down?
Accelerates convection, reduces surface vapor pressure, speeds up the vaporization rate; vaporization is endothermic
This post was last edited by Desert Fish on 2015-11-14 at 14:14. With this tea-drinking method, cooling occurs only on the surface; there is no stirring. One takes small sips of this tea. Related posts: Principles of Chemistry in Everyday Life – Some chemical knowledge inspired by gaiwan tea
Blowing air creates airflow, forcing convection and accelerating heat transfer.