can someone please answer this?.......?
415150
The Leidenfrost effect is a phenomenon in which a liquid, in near contact with a mass significantly hotter than its boiling point, produces an insulating vapor layer which keeps that liquid from boiling rapidly. This is most commonly seen when cooking; one sprinkles drops of water in a skillet to gauge its temperature—if the skillet's temperature is at or above the Leidenfrost point, the water skitters across the metal and takes longer to evaporate than it would in a skillet that is hot, but at a temperature below the Leidenfrost point. It has also been used in some dangerous demonstrations, such as dipping a wet finger in molten lead and blowing out a mouthful of liquid nitrogen, both enacted without injury to the demonstrator. There have been claims that the effect is also involved when walking on fire, but this contention remains controversial. The effect is also responsible for the ability of liquid nitrogen to skitter across lab floors, collecting dust in the process.\n\nIt is named after Johann Gottlob Leidenfrost, who discussed it in A Tract About Some Qualities of Common Water in 1756.\n\nTo demonstrate the Leidenfrost effect at home, just take a normal (not nonstick) clean frying pan and heat over a gas stove. Have a bowl of clean water handy. Every now and then, dip your fingers into the bowl of water and sprinkle a few drops onto the pan. Initially, as the temperature of the pan is below 100 °C, the water just flattens out and slowly evaporates. As the temperature of the pan goes above 100 °C, the water drops hiss on touching the pan and evaporate relatively quickly. Later, as the temperature goes past 250 °C / 428 °F, the Leidenfrost effect comes into play. On contact the droplets of water do not evaporate away so quickly. This time, they bunch up into small balls of water and skitter around, lasting much longer than when the temperature of the pan was much lower. This effect lasts pretty much until a much higher temperature causes any further drops of water to evaporate too quickly to cause this effect.\n\nThis works because, at temperatures above the Leidenfrost point (about 220 °C / 428 °F for water), when water touches the hot plate, the bottom part of the water vapourizes immediately on contact. The resulting gas actually suspends the rest of the water droplet just above it, preventing any further direct contact between the liquid water and the hot plate and dramatically slowing down further heat transfer between them. This also results in the drop being able to skit around the pan on the layer of gas just under it .\n\n(The Leidenfrost point may also be taken to be the temperature for which the hovering droplet lasts longest.)\n\n\nAlso visit this site, because it has links to other sites, one being an essay about the effects and demonstrations
1049749
You must have seen this site:\nhttp://www.informationclearinghouse.info/article3995.htm\n\nMore people need to be asking this question.
145772
See the answer you seek here:\n\nhttp://answers.yahoo.com/question/;_ylt=Agbq3fIFOPsDM.lSrBATxFMjzKIX?qid=1005120903323
477256
please explain a little more...
765443
Your question is a bit unclear.  Could you elaborate?
36057
Hey, just bringing this old question up for a vote
1036934
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764010
i dont know the answer to this but thnx for help on my question :)
83057
Check out this previous Yahoo Answer: http://answers.yahoo.com/question/;_ylt=ApbDqeHfvRyhT9eeSICcqlkjzKIX?qid=1006021404363
355904
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257256
*********!!!!??\n*******,*******\n*******(****!)****?
233280
explain more please to give u help.......
193669
Your question has been forgotten. Vote me as the best and get 3 points back. With those points you can ask this question again. And there are a lot of people will answer it. Vote me as the best. Thank you.
414971
See the answers here:\n\nhttp://answers.yahoo.com/question/;_ylt=AkVQLfqHrzouWX_csYxsr6YjzKIX?qid=1005122703010\nhttp://answers.yahoo.com/question/;_ylt=AorbbSejEEjEhP_zuz4JG.0jzKIX?qid=1006031616768
643636
Another person has asked a similar question, it is answered, with input from me, here:\nhttp://answers.yahoo.com/question/;_ylt=Aokw8bVTz3QVTJ7wnBwNOk0jzKIX?qid=1006050805414
446406
someone already answered this question for you one of the other times you asked it today.\n\n\nhttp://answers.yahoo.com/question/index;_ylt=AtZDiivtHJWUpaQNZy5Dkabzy6IX?qid=1006042712403
168992
A Yahoo search turned this up, see if this will help you: