When u're boiling soup ur told to decrease the heat applied once it boils.Is it s good advice?why?
144841
When you first boil the soup, the 'stock' from the meat, vegetables, or cereals that you are using will slowly get extracted and blend into the soup.\nThis heating process must be continued, for the stock to get adequately cooked.\n...But, if you continue to boil it, the water in the soup will start evaporating - and turn it into a thick gravy instead !\nSo, to avoid evaporation, the soup is made to simmer, at a much lower heat.
51277
what do you mean, what are the ways?  you boil it, all the germs and organisms die because it's HOT, and it's sterilized.  voila!  is there something to your question that i'm missing?
952503
By applying heat, the alcohol can be boiled off below the boiling point of water, and recondensed, leaving the water behind.
880117
Scientists at the Massachusetts Institute of Technology (MIT) did a scientific study on this years ago.\n\nThe rate of loss of heat from a liquid is a function of the starting temperature to the 4th power (T^4).  So, if you want your coffee to stay warmer longer, add the milk immediately.  It immediately reduces the initial temperature.
776438
Dont know if this is relevant to your question, but I know water can boil at this temp range if pressure is reduced enough.
844455
Actually, the small amount of water initially added will immediately boil. This localized, violent reaction will cause the water (and nearby acid) to project upward, possibly into your face. ALWAYS add acid to water.
297542
well lets see, if cold water is anything above 0 Centigrade and hot water is anything under boiling....my money is on the hot winning. What I can not understand is why you asked?
276889
Did you happen to forget the "in" between burn and the? If thats the case, its because the oil at that time is alot hotter then the water's boiling point, so when water is introduced, it rapidly boils and boils away.
131636
In pretty much all substances, when you heat something (assuming no phase change), the material becomes less dense due to the fact that its volume expands and mass stays constant.\n\nSo if you were to heat a pot of water for example from the bottom on a convection stove, the hot water at the bottom would become less dense than the cooler water on top.  The hot water would rise and it is rises, the cooler water sinks down to take its place.
776362
I believe the oil will burn before it boils.  I wouldn't try it.   Because nothing is quite so entertaining as a pot of boiling flaming olive oil!
128890
technically, when water reaches boiling point, the temperature doesn't rise further. although water can make the ingredients of the soup soggy, too much heat can make the water evaporate faster leaving a soup soup-less, so i guess that makes it a fair advice
382701
idk all i kno is tht u better not drop the soup
294279
Decreasing the temp at which you are doing the bending will also help YS, although it's a tricky thing to find the lowest temp that you can still bend effectivley at.  Also, if you are annealing the pipe after bending then a drop in YS is a normal result.  To maintain a finer grain structure, and along with it the YS, make sure the pipe is held at a high temp for as short of a time as possible to avoid recovery.
851633
Stirring during refluxing will maintain the solution that is being heated. It will dissolve any solid particles into the solution and prevent and layers from being formed in the solution between liquids with different densities. It will also guarantee that the solution is being completely heated and that you're not burning the bottom of the solution.
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."
97620
the conclusion is that when you heat water it will boil.\nif you donot stop it will ecoporate
209491
On a mountain top the air pressure is a little lower.  If you ever went on top of one you might be one of those unfortunate souls who suffers from altitude sickness, gasping for breath.  Strange how a little less pressure and a little less atmosphere can effect us so much.\n\nAnyway, back to cooking.  At higher elevations water boils at a little lower temp than 100 C.  What this means is that if it boiled say at 80 C you cannot get it any hotter, it is boiling already.  So say you wanted to cook some spaghetti.  If you put your spaghetti in a cold water in a pot overnight, eventually it would get soft enough to eat.  It would be cold, but you could eat it.  On a mountain, cooking takes longer because  it is like cooking on medium heat instead of leaving the burner on high.  Either way it will cook, one will take longer than the other.