Boiling is the rapid
vaporization
Vaporization (or vaporisation) 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 phenomen ...
of a
liquid
A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a (nearly) constant volume independent of pressure. As such, it is one of the four fundamental states of matter (the others being solid, gas, a ...
, which occurs when a liquid is heated to its
boiling point
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 envir ...
, the
temperature
Temperature is a physical quantity that expresses quantitatively the perceptions of hotness and coldness. Temperature is measured with a thermometer.
Thermometers are calibrated in various temperature scales that historically have relied o ...
at which the
vapour pressure
Vapor pressure (or vapour pressure in English-speaking countries other than the US; see spelling differences) or equilibrium vapor pressure is defined as the pressure exerted by a vapor in thermodynamic equilibrium with its condensed phases ...
of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling: nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes.
Boiling water is used as a method of making it potable by killing
microbes
A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in olde ...
and viruses that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at for one minute, most micro-organisms and viruses are inactivated. Ten minutes at a temperature of 70 °C (158 °F) is also sufficient to inactivate most bacteria.
Boiling water is also used in several
cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...
methods including boiling,
steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...
, and
poaching
Poaching has been defined as the illegal hunting or capturing of wild animals, usually associated with land use rights.
Poaching was once performed by impoverished peasants for subsistence purposes and to supplement meager diets. It was set a ...
.
Types
Free convection
The lowest heat flux seen in boiling is only sufficient to cause
atural convection where the warmer fluid rises due to its slightly higher density. This condition occurs only when the superheat is very low, meaning that the hot surface near the fluid is nearly the same temperature as the boiling point.
Nucleate
''
Nucleate boiling Nucleate boiling is a type of boiling that takes place when the surface temperature is hotter than the saturated fluid temperature by a certain amount but where the heat flux is below the critical heat flux. For water, as shown in the graph below, n ...
'' is characterized by the growth of bubbles or pops on a heated surface (heterogeneous nucleation), which rises from discrete points on a surface, whose temperature is only slightly above the temperature of the liquid. In general, the number of
nucleation
In thermodynamics, nucleation is the first step in the formation of either a new thermodynamic phase or structure via self-assembly or self-organization within a substance or mixture. Nucleation is typically defined to be the process that deter ...
sites is increased by an increasing surface temperature.
An irregular surface of the boiling vessel (i.e., increased surface roughness) or additives to the fluid (i.e., surfactants and/or nanoparticles) facilitate nucleate boiling over a broader temperature range,
while an exceptionally smooth surface, such as plastic, lends itself to
superheating
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 ...
. Under these conditions, a heated liquid may show
boiling delay
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 ...
and the temperature may go somewhat above the boiling point without boiling.
Homogeneous nucleation, where the bubbles form from the surrounding liquid instead of on a surface, can occur if the liquid is warmer in its center, and cooler at the surfaces of the container. This can be done, for instance, in a microwave oven, which heats the water and not the container.
Critical heat flux
''Critical heat flux (CHF)'' describes the thermal limit of a phenomenon where a phase change occurs during heating (such as bubbles forming on a metal surface used to heat
water
Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a ...
), which suddenly decreases the efficiency of
heat transfer
Heat transfer is a discipline of thermal engineering that concerns the generation, use, conversion, and exchange of thermal energy (heat) between physical systems. Heat transfer is classified into various mechanisms, such as thermal conduction, ...
, thus causing localised overheating of the heating surface. As the boiling surface is heated above a critical temperature, a film of vapor forms on the surface. Since this vapor film is much less capable of carrying heat away from the surface, the temperature rises very rapidly beyond this point into the
transition boiling Nucleate boiling is a type of boiling that takes place when the surface temperature is hotter than the saturated fluid temperature by a certain amount but where the heat flux is below the critical heat flux. For water, as shown in the graph below, n ...
regime. The point at which this occurs is dependent on the characteristics of boiling fluid and the heating surface in question.
Transition
''
Transition boiling Nucleate boiling is a type of boiling that takes place when the surface temperature is hotter than the saturated fluid temperature by a certain amount but where the heat flux is below the critical heat flux. For water, as shown in the graph below, n ...
'' may be defined as the unstable boiling, which occurs at surface temperatures between the maximum attainable in nucleate and the minimum attainable in film boiling.
The formation of
bubbles in a heated liquid is a complex physical process which often involves
cavitation
Cavitation is a phenomenon in which the static pressure of a liquid reduces to below the liquid's vapour pressure, leading to the formation of small vapor-filled cavities in the liquid. When subjected to higher pressure, these cavities, cal ...
and acoustic effects, such as the broad-spectrum hiss one hears in a kettle not yet heated to the point where bubbles boil to the surface.
Film
If a surface heating the liquid is significantly hotter than the liquid then film boiling will occur, where a thin layer of vapor, which has low
thermal conductivity
The thermal conductivity of a material is a measure of its ability to conduct heat. It is commonly denoted by k, \lambda, or \kappa.
Heat transfer occurs at a lower rate in materials of low thermal conductivity than in materials of high thermal ...
, insulates the surface. This condition of a vapor film insulating the surface from the liquid characterizes ''film boiling''.
Influence of Geometry
Pool boiling
"Pool boiling" refers to boiling where there is no forced convective flow. Instead, the flow occurs due to density gradients. It can experience any of the regimes mentioned above.
Flow boiling
"Flow boiling" occurs when the boiling fluid circulates, typically through pipes.
It's movement can be powered by pumps, such as in power plants, or by density gradients, such as in a
Thermosiphon
Thermosiphon (or thermosyphon) is a method of passive heat exchange, based on natural convection, which circulates a fluid without the necessity of a mechanical pump. Thermosiphoning is used for circulation of liquids and volatile gases in heat ...
or a heat pipe. Flows in flow boiling are often characterized by a void fraction parameter, which indicates the fraction of the volume in the system that is vapor. One can use this fraction and the densities to calculate the
vapor quality
In physics, a vapor (American English) or vapour (British English and Canadian English; see spelling differences) is a substance in the gas phase at a temperature lower than its critical temperature,R. H. Petrucci, W. S. Harwood, and F. G. Herr ...
, which refers to the mass fraction that is in the gas phase. Flow boiling can be very complex, with heavy influences of density, flow rates, and heat flux, as well as surface tension. The same system may have regions that are liquid, gas, and two-phase flow. Such two phase regimes can lead to some of the best heat transfer coefficients of any system.
Confined boiling
Confined boiling refers to boiling in confined geometries, typically characterized by a
ond numberthat compares the gap spacing to the capillary length. Confined boiling regimes begin to play a major role when Bo < 0.5. This boiling regime is dominated by "vapor stem bubbles" left behind after vapor departs.
These bubbles act as seeds for vapor growth. Confined boiling is particularly promising for electronics cooling.
Physics
The boiling point of an
element at a given pressure is a characteristic attribute of the element. This is also true for many simple compounds including water and simple
alcohol
Alcohol most commonly refers to:
* Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom
* Alcohol (drug), an intoxicant found in alcoholic drinks
Alcohol may also refer to:
Chemicals
* Ethanol, one of sev ...
s. Once boiling has started and provided that boiling remains stable and the pressure is constant, the temperature of the boiling liquid remains constant. This attribute led to the adoption of boiling points as the definition of 100°C.
Distillation
Mixtures of volatile liquids have a boiling point specific to that mixture producing vapour with a constant mix of components - the
constant boiling mixture
An azeotrope () or a constant heating point mixture is a mixture of two or more liquids whose proportions cannot be altered or changed by simple distillation.Moore, Walter J. ''Physical Chemistry'', 3rd e Prentice-Hall 1962, pp. 140–142 This ...
. This attribute allows mixtures of liquids to be separated or partly separated by boiling and is best known as a means of separating
ethanol
Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an Alcohol (chemistry), alcohol with the chemical formula . Its formula can be also written as or (an ethyl ...
from water.
Uses
Refrigeration and air conditioning
Most types of
refrigeration
The term refrigeration refers to the process of removing heat from an enclosed space or substance for the purpose of lowering the temperature.International Dictionary of Refrigeration, http://dictionary.iifiir.org/search.phpASHRAE Terminology, ht ...
and some type of
air-conditioning
Air conditioning, often abbreviated as A/C or AC, is the process of removing heat from an enclosed space to achieve a more comfortable interior environment (sometimes referred to as 'comfort cooling') and in some cases also strictly controlling ...
work by compressing a gas so that it becomes liquid and then allowing it to boil. This adsorbs heat from the surroundings cooling the fridge or freezer or cooling the air entering a building. Typical liquids include
propane
Propane () is a three-carbon alkane with the molecular formula . It is a gas at standard temperature and pressure, but compressible to a transportable liquid. A by-product of natural gas processing and petroleum refining, it is commonly used a ...
,
ammonia
Ammonia is an inorganic compound of nitrogen and hydrogen with the formula . A stable binary hydride, and the simplest pnictogen hydride, ammonia is a colourless gas with a distinct pungent smell. Biologically, it is a common nitrogenous was ...
,
carbon dioxide
Carbon dioxide (chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transpar ...
or
nitrogen
Nitrogen is the chemical element with the symbol N and atomic number 7. Nitrogen is a nonmetal and the lightest member of group 15 of the periodic table, often called the pnictogens. It is a common element in the universe, estimated at se ...
.
For making water potable
As a method of disinfecting water, bringing it to its boiling point at , is the oldest and most effective way since it does not affect the taste, it is effective despite contaminants or particles present in it, and is a single step process which eliminates most
microbes
A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in olde ...
responsible for causing
intestine
The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans ...
related diseases.
The boiling point of water is at sea level and at normal barometric pressure. In places having a proper
water purification
Water purification is the process of removing undesirable chemicals, biological contaminants, suspended solids, and gases from water. The goal is to produce water that is fit for specific purposes. Most water is purified and disinfected for hu ...
system, it is recommended only as an emergency treatment method or for obtaining potable water in the wilderness or in rural areas, as it cannot remove
chemical toxins or impurities.
The elimination of micro-organisms by boiling follows
first-order kinetics
In chemistry, the rate law or rate equation for a reaction is an equation that links the initial or forward reaction rate with the concentrations or pressures of the reactants and constant parameters (normally rate coefficients and partial reactio ...
—at high temperatures, it is achieved in less time and at lower temperatures, in more time. The heat sensitivity of micro-organisms varies, at ,
Giardia
''Giardia'' ( or ) is a genus of anaerobic flagellated protozoan parasites of the phylum Metamonada that colonise and reproduce in the small intestines of several vertebrates, causing the disease giardiasis. Their life cycle alternates between ...
species (causes
Giardiasis
Giardiasis is a parasitic disease caused by ''Giardia duodenalis'' (also known as ''G. lamblia'' and ''G. intestinalis''). Infected individuals who experience symptoms (about 10% have no symptoms) may have diarrhea, abdominal pain, and weight los ...
) can take ten minutes for complete inactivation, most intestine affecting microbes and ''
E. coli
''Escherichia coli'' (),Wells, J. C. (2000) Longman Pronunciation Dictionary. Harlow ngland Pearson Education Ltd. also known as ''E. coli'' (), is a Gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus ''Escher ...
'' (
gastroenteritis
Gastroenteritis, also known as infectious diarrhea and gastro, is an inflammation of the gastrointestinal tract including the stomach and intestine. Symptoms may include diarrhea, vomiting, and abdominal pain. Fever, lack of energy, and dehydra ...
) take less than a minute; at boiling point, ''
Vibrio cholerae
''Vibrio cholerae'' is a species of Gram-negative, facultative anaerobe and comma-shaped bacteria. The bacteria naturally live in brackish or saltwater where they attach themselves easily to the chitin-containing shells of crabs, shrimps, and oth ...
'' (
cholera
Cholera is an infection of the small intestine by some strains of the bacterium ''Vibrio cholerae''. Symptoms may range from none, to mild, to severe. The classic symptom is large amounts of watery diarrhea that lasts a few days. Vomiting and ...
) takes ten seconds and
hepatitis A virus
Hepatitis A is an infectious disease of the liver caused by ''Hepatovirus A'' (HAV); it is a type of viral hepatitis. Many cases have few or no symptoms, especially in the young. The time between infection and symptoms, in those who develop them ...
(causes the symptom of
jaundice
Jaundice, also known as icterus, is a yellowish or greenish pigmentation of the skin and sclera due to high bilirubin levels. Jaundice in adults is typically a sign indicating the presence of underlying diseases involving abnormal heme meta ...
), one minute. Boiling does not ensure the elimination of all micro-organisms; the bacterial spores
Clostridium
''Clostridium'' is a genus of anaerobic, Gram-positive bacteria. Species of ''Clostridium'' inhabit soils and the intestinal tract of animals, including humans. This genus includes several significant human pathogens, including the causative ag ...
can survive at but are not water-borne or intestine affecting. Thus for human health, complete
sterilization of water is not required.
The traditional advice of boiling water for ten minutes is mainly for additional safety, since microbes start getting eliminated at temperatures greater than and bringing it to its boiling point is also a useful indication that can be seen without the help of a
thermometer
A thermometer is a device that temperature measurement, measures temperature or a temperature gradient (the degree of hotness or coldness of an object). A thermometer has two important elements: (1) a temperature sensor (e.g. the bulb of a merc ...
, and by this time, the water is disinfected. Though the
boiling point decreases with increasing altitude, it is not enough to affect the disinfecting process.
In cooking
''Boiling'' is the method of
cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...
food in boiling
water
Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a ...
or other water-based liquids such as
stock
In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a company ...
or
milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...
.
Simmering
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...
is gentle boiling, while in
poaching
Poaching has been defined as the illegal hunting or capturing of wild animals, usually associated with land use rights.
Poaching was once performed by impoverished peasants for subsistence purposes and to supplement meager diets. It was set a ...
the cooking liquid moves but scarcely bubbles.
The boiling point of water is typically considered to be , especially at sea level. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid. High
elevation
The elevation of a geographic location is its height above or below a fixed reference point, most commonly a reference geoid, a mathematical model of the Earth's sea level as an equipotential gravitational surface (see Geodetic datum § Vert ...
cooking generally takes longer since boiling point is a function of
atmospheric pressure
Atmospheric pressure, also known as barometric pressure (after the barometer), is the pressure within the atmosphere of Earth. The standard atmosphere (symbol: atm) is a unit of pressure defined as , which is equivalent to 1013.25 millibars, 7 ...
. At an elevation of about , water boils at approximately . Depending on the type of food and the elevation, the boiling water may not be hot enough to cook the food properly. Similarly, increasing the pressure as in a
pressure cooker
Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a ''pressure cooker''. High pressure limits boiling, and creates higher cooking temperatures which c ...
raises the temperature of the contents above the open air boiling point.
Boil-in-the-bag
Also known as "boil-in-bag", this involves heating or cooking ready-made foods sealed in a thick plastic bag. The bag containing the food, often frozen, is submerged in boiling water for a prescribed time.
The resulting dishes can be prepared with greater convenience as no pots or pans are dirtied in the process. Such meals are available for camping as well as home dining.
Contrast with evaporation
At any given temperature, the molecules in a liquid have varying kinetic energies. Some high energy particles on the liquid surface may have enough energy to escape the intermolecular forces of attraction of the liquid and become a gas. This is called evaporation.
Evaporation only happens on the surface while boiling happens throughout the liquid.
When a liquid reaches its boiling point bubbles of gas form in it which rise into the surface and burst into the air. This process is called boiling. If the boiling liquid is heated more strongly the temperature does not rise but the liquid boils more quickly.
This distinction is exclusive to the liquid-to-gas transition; any transition directly from solid to gas is always referred to as
sublimation regardless of whether it is at its boiling point or not.
See also
*
Phase diagram
A phase diagram in physical chemistry, engineering, mineralogy, and materials science is a type of chart used to show conditions (pressure, temperature, volume, etc.) at which thermodynamically distinct phases (such as solid, liquid or gaseous ...
*
Phase transition
In chemistry, thermodynamics, and other related fields, a phase transition (or phase change) is the physical process of transition between one state of a medium and another. Commonly the term is used to refer to changes among the basic states of ...
*
Explosive boiling or phase explosion
In thermodynamics, explosive boiling or phase explosion is a method whereby a superheated metastable liquid undergoes an explosive liquid-vapor phase transition into a stable two-phase state because of a massive homogeneous nucleation of vapor bub ...
*
Recovery time (culinary)
*
Enthalpy of vaporization
The enthalpy of vaporization (symbol ), also known as the (latent) heat of vaporization or heat of evaporation, is the amount of energy (enthalpy) that must be added to a liquid substance to transform a quantity of that substance into a gas. T ...
References
{{authority control
Cooking techniques
Phase transitions
Heat transfer
Gases