Boiling in the context of Vapor

Water vapor, water vapour, or aqueous vapor is the gaseous phase of water. It is one state of water within the hydrosphere. Water vapor can be produced from the evaporation or boiling of liquid water or from the sublimation of ice. Water vapor is transparent, like most constituents of the atmosphere. Under typical atmospheric conditions, water vapor is continuously generated by evaporation and removed by condensation. It is less dense than most of the other constituents of air and triggers convection currents that can lead to clouds and fog.

Being a component of Earth's hydrosphere and hydrologic cycle, it is particularly abundant in Earth's atmosphere, where it acts as a greenhouse gas and warming feedback, contributing more to total greenhouse effect than non-condensable gases such as carbon dioxide and methane. Use of water vapor, as steam, has been important for cooking, and as a major component in energy production and transport systems since the Industrial Revolution.

Steam is water vapor, often mixed with air or an aerosol of liquid water droplets. This may occur due to evaporation or due to boiling, where heat is applied until water reaches the enthalpy of vaporization. Superheated or saturated steam is invisible; however, wet steam, a visible mist or aerosol of water droplets, is often referred to as "steam".

When liquid water becomes steam, it increases in volume by 1,700 times at standard temperature and pressure; this change in volume can be converted into mechanical work by steam engines such as reciprocating piston type engines and steam turbines. Piston-type steam engines played a central role in the Industrial Revolution and steam-based generation produces 80 percent of the world's electricity. If liquid water comes in contact with a very hot surface or depressurizes quickly below its vapor pressure, it can create a steam explosion.

Outgassing (sometimes called offgassing, particularly when in reference to indoor air quality) is the release of a gas that was dissolved, trapped, frozen, or absorbed in some material. Outgassing can include sublimation and evaporation (which are phase transitions of a substance into a gas), as well as desorption, seepage from cracks or internal volumes, and gaseous products of slow chemical reactions. Boiling is generally thought of as a separate phenomenon from outgassing because it consists of a phase transition of a liquid into a vapor of the same substance.

Cooking, also known as cookery, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, to boiling and blanching in water, reflecting local conditions, techniques and traditions. Cooking is an aspect of all human societies and a cultural universal.

Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. The term "culinary arts" usually refers to cooking that is primarily focused on the aesthetic beauty of the presentation and taste of the food.

Distillation, also classical distillation, is the process of separating the component substances of a liquid mixture of two or more chemically discrete substances; the separation process is realized by way of the selective boiling of the mixture and the condensation of the vapors in a still.

Distillation can operate over a wide range of pressures from 0.14 bar (e.g., ethylbenzene/styrene) to nearly 21 bar (e.g.,propylene/propane) and is capable of separating feeds with high volumetric flowrates and various components that cover a range of relative volatilities from only 1.17 (o-xylene/m-xylene) to 81.2 (water/ethylene glycol). Distillation provides a convenient and time-tested solution to separate a diversity of chemicals in a continuous manner with high purity. However, distillation has an enormous environmental footprint, resulting in the consumption of approximately 25% of all industrial energy use. The key issue is that distillation operates based on phase changes, and this separation mechanism requires vast energy inputs.

The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid and the liquid changes into a vapor.

The boiling point of a liquid varies depending upon the surrounding environmental pressure. A liquid in a partial vacuum, i.e., under a lower pressure, has a lower boiling point than when that liquid is at atmospheric pressure. Because of this, water boils at 100°C (or with scientific precision: 99.97 °C (211.95 °F)) under standard pressure at sea level, but at 93.4 °C (200.1 °F) at 1,905 metres (6,250 ft) altitude. For a given pressure, different liquids will boil at different temperatures.

Vaporization (vapourisation in British English) of an element or compound is a phase transition from the liquid phase to vapor. There are two types of vaporization: evaporation and boiling. Evaporation is a surface phenomenon, whereas boiling is a bulk phenomenon (a phenomenon in which the whole object or substance is involved in the process).

A still is an apparatus used to distill liquid mixtures by heating to selectively boil and then cooling to condense the vapor. A still uses the same concepts as a basic distillation apparatus, but on a much larger scale. Stills have been used to produce perfume and medicine, water for injection (WFI) for pharmaceutical use, generally to separate and purify different chemicals, and to produce distilled beverages containing ethanol.

In thermodynamics, superheating (sometimes referred to as boiling retardation, or boiling delay) is the phenomenon in which a liquid is heated to a temperature higher than its boiling point, without boiling. This is a so-called metastable state or metastate, where boiling might occur at any time, induced by external or internal effects. Superheating is achieved by heating a homogeneous substance in a clean container, free of nucleation sites, while taking care not to disturb the liquid.

This may occur by microwaving water in a very smooth container. Disturbing the water may cause an unsafe eruption of hot water and result in burns.

The Armstrong limit, also called Armstrong's line, is a measure of altitude above which atmospheric pressure is sufficiently low that water boils at the normal temperature of the human body. Exposure to pressure below this limit results in a rapid loss of consciousness, followed by a series of changes to cardiovascular and neurological functions, and eventually death, unless pressure is restored within 60–90 seconds. Therefore, airplanes usually fly below the Armstrong limit.

On Earth, the limit is around 18–19 km (11–12 mi; 59,000–62,000 ft) above sea level, above which atmospheric air pressure drops below 0.0618 atm (6.26 kPa; 47.0 mmHg; 0.908 psi). The U.S. Standard Atmosphere model sets the Armstrong limit at an altitude of 63,000 ft (19,202 m). The Armstrong limit is often used as the lower limit of near space.

Blanching is a process in which a food, usually a vegetable or fruit, is partially cooked by first scalding in boiling water, then removing after a brief timed interval, and finally plunging into iced water or placing under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. Blanching is often used as a treatment prior to freezing, dehydrating, or canning vegetables or fruits to deactivate enzymes, modify texture, remove the peel and wilt tissue. The inactivation of enzymes preserves colour, flavour, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Other benefits of blanching include removing pesticide residues and decreasing microbial load. Drawbacks to the blanching process can include leaching of water-soluble and heat-sensitive nutrients and the production of effluent.

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.

Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

Pasta (UK: /ˈpæstə/, US: /ˈpɑːstə/; Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.

Pastas are divided into two broad categories: dried (Italian: pasta secca) and fresh (Italian: pasta fresca). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines.

Hydrogen cyanide (also called prussic acid) is a chemical compound with the formula HCN and structural formula H−C≡N. It is a highly toxic and flammable liquid that boils slightly above room temperature, at 25.6 °C (78.1 °F). HCN is produced on an industrial scale and is a highly valued precursor to many chemical compounds ranging from polymers to pharmaceuticals. Large-scale applications are for the production of potassium cyanide and adiponitrile, used in mining and plastics, respectively. It is more toxic than solid cyanide compounds due to its volatile nature. A solution of hydrogen cyanide in water, represented as HCN(aq), is called hydrocyanic acid. The salts of the cyanide anion are known as cyanides.

Whether hydrogen cyanide is an organic compound or not is a topic of debate among chemists. It is traditionally considered inorganic, but can also be considered a nitrile, giving rise to its alternative names of methanenitrile and formonitrile.