What causes the foaming when rice is boiled?
26943
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1109261
The rice answer is correct; uncooked dry rice sucks up H20.   Commercially available salt contains anhydrous (dry) magnesium carbonate as a free-flow agent.   It can absorb a lot of H2O before it starts to get lumpy, and it isn't toxic.
276831
Honey is a good percentage water, you are boiling the water off of the honey, that is what is bubbling.
661731
Contrary to popular belief, milk does not actually reach boiling point faster than water. The reason behind the quick expansion of milk on heating is due to its chemical composition. Proteins have the ability of coating bubbles and stabilizing foams; milk is an emulsion of very small fat droplets coated by casein.\n\nAt and below room temperature, droplets are arranged in a way that protects them from coalescing. On heating, this subtle architecture is destroyed: milk reaches a temperature (below boiling point of water) in which protein molecules are irreversibly changed in their spatial arrangement (denatured). Casein, together with other components, thereby forms a tough film which surrounds the water vapour bubbles of boiling milk, preventing them from breaking. This has the effect that the milk is transformed into a relatively stable foam, which occupies a much larger volume than the original liquid.
830149
Could be Liquid Gas. Need more info.
16861
friend,since there are some air molecules present in the flour with water,when it is dropped into oil the air inside it will expand raising the surrounding layer,puffing can be induced more by adding soda powder to wheat flour
999648
milk have fat which pups out as bubbles resulting overflowing. where  water is simple in this manner.
94679
carbonated drinks [COKE] have co2 which  is the gas that cause the foam,bubbles when you pour it. I dont think it really burns but it gives you that sensation because when you BURRRRRP! {EXCUSE ME} the gas is rushing out escaping thru your nostril bring your inner body temperature to ambient tempeerature usally cooler that body temperature
48898
when a liquid boils, it literally turns into a gas (steam).  As the water at the top of the pot evaporates, the gas can go straight into the air. But when it evaporates (boils) at the bottom of the pot, it forms bubbles that have to float up to the top
1013513
I think the answer you're hoping for is "massive expansion that fills up the car". This is not going to happen because the foaming is caused by the sudden expansion of the minute bubbles in the shaving cream as it leaves the nozzle of the can. \n\nSince the shaving cream is going to warm up from the outside and there's nothing containing it, it's just going to sog down as the gas escapes slowly from the melting glob of cream.
304744
The moisture in the corn is superheated until the outer shell breaks, causing the superheated water to turn into steam almost instantaneously, resulting in the popping of the corn.
320794
Aeration of the liquid causes the whitish tinge, but essentially it is not white. You can compare two liquid's froth and notice a slight color difference in the froth. It may just be a hint, but it's there.
180720
I think it's lack of mass.  microwaves are really short waves that pass through certain materials.  Will a microwave cook a single grain of rice?  That would confirm this. . .
68409
Okay inside the curnal there is some moisture. And when it heats up the water expands and causes steam so when this happens there becomes less and less room inside the curnal and eventually explodes. Thus causing popcorn to pop.
307801
The chlorine should boil out of the water. I have used strongly-chlorinated water to make both, and I've never tasted it in either rice or pasta. Nothing to worry about.
267845
This is what I found on the site noted below. \n\n"The reason is lower atmosphere pressure due to thinner blanket of air above. At sea level, the presses on a square inch of surface with 14.7 pounds, at 5,000 feet with 12.3 pounds, and at 10,000 feet with only 10.2 pounds - a decrease of about 1/2 pound per 1,000 feet. This decreased pressure affects food preparation in two ways:\n\n1. Water and other liquids evaporate faster and boil at lower temperatures.\n2. Leavening gases in breads and cakes expand more. \n\nThe boiling point is the temperature at which the pressure of the water vapor equals atmospheric pressure and the bubbles of water vapor are able to break through the surface and escape into the air. If the atmospheric pressure is less, the temperature required for water to boil is less (Table 1). Therefore, cooking food in water boiling at this lower temperature takes longer. A "3-minute egg" will take more time. Also, a bowl of boiling soup is not as hot."
819564
ingredients are  pinche of salt and warm water. u add salt to the warm water and stir .