21.2 g NaCl is dissolved in 135 ml of water. (MM of NaCl = 58.54) (density of water 0.99 g/ml)
- What is the boiling point elevation of the solution if Kb = .52 C/m?
- What is the normal boiling point of the solution and solvent?
- What is the normal freezing point of solvent and solution?
I moved to Salt Lake City (elevation 4200) a few months ago and for some reason whenever I make pasta the water boils so much more. No matter how little water I add or how much I scoop out, it always overflows from a ton of bubbling. Is this something I can avoid? I know I sound dumb and the answer should be βuse a bigger potβ but this never happened closer to sea level.
Let's say, for example, I have a herbal drink (solution) that contains ginger, peppermint, honey, and water, where water is the solvent. How does boiling point elevation and freezing point depression help me identify the right concentration of my herbal drink?
I was taught that the vapor would have the same temperature as the solution, that is, that the vapor would be superheated as it boiled.
This made intuitive sense to me. Except pressures and temperatures in the field don't match that understanding.
I'm talking about a multi effect evaporator, with BPE of about 20F.
In essence the liquor is measuring roughly 20F higher in temperature than the vapor.
What gives? I thought the vapor and liquor are in chemical equilibrium, and are, therefore, the same temperature.
A 0.75kg of solution is found to have a boiling point elevation of 0.86 Celsius. If the solvent has a Kb of 0.34 Celsius-kg/mol and 75g of solute was dissolved into the solution, what is the molecular mass of the solute?
I am a Christian, homeschooling mom in the same town as the Duggars. Just like the Duggars I am a native of NWA. So here I am. This close to the perv. And I have been very kind to many of them and enjoyed getting to know Michelle some.
But this. THIS HAS ME LIVID. Iβm disgusted by the entire family. All this going on and they had the whole gang in our towns Christmas parade last weekend!
And I have to drive around and see way too many Jim Bob signs for Senate. It takes all I have not to run them all over.
This community has known about Josh for decades. We were not surprised by any of these accusations. But watching Jim Bob suddenly unable to recall his daughters being molested made me so MAD! He remembers! And watching them smugly prance in and out of court each day is just too much for me.
My friend and I were discussing showing up at the courthouse to boo and jeer when they walk in and out.
My question: Could that somehow hurt the trial? Like no one is out there protesting and I just donβt understand why?!
I'm at about 5000' above sea level which means my water boils at 95c. Which for my espresso machine (Cafelat Robot), is the ideal brewing temperature, after I put the water in the basket.
My shots are still coming out a bit sour, despite making the grind finer and increasing brewing times. I started preheating the basket which helped, so I think I'm on the right track with water temp being too low for brewing.
Is there anything I can do to increase my water temperature further? If not, what else can be done?
Currently I'm doing 20 in 40 out with a 15 second pre infusion at 2 bar, and about 35-40 seconds of extraction time at 7 bar.
Thank you.
The movie sort of went under the radar.
Brilliantly written and shot. This single shot movie absolutely places you in the midst of a bustling evening restuarant and makes you a part of the tense and chaotic chapter of it.
The sound mixing and editing is also equally well done, with you having to a breath once in a while to actually feel you're not part of the scene.
Stephen Graham absolutely owns the screen. Brilliantly written, directed, shot and acted.
Definitely worth a viewing.
Welcome to the Great Reset, Aussies. This is what you voted for.
An Aussie farmer has revealed the full extent of a looming crisis facing consumers, revealing everyday staples might soon disappear from supermarkets.
There's loads of lists online of county high points, but does anyone know of a database that tracks the lowest elevation point in each county?
It's something I would definitely be interested in (maybe try to visit them all), I'm sure most are at sea level but there's plenty of places that might have somewhere a bit unique.
Nothing is worse than waiting on indecisive people. I'll take assholes and cheapskates over them every day if it means we at least get to the fuckin point. Indecisive people have this succubus-like quality to hold you emotionally and spiritually hostage.
So enter one such energy vampyr with a few friends. Everyone is quick to order drinks, but she starts hemming and hawing. She says she wants tea but not sure what flavor, so I bring over some hot water and start listing them off. Not good enough. "Jasmine Green Tea? Is it very caffeinated?" Oh brother. Now she wants to know the brands and see the tea boxes.
With pleasure. I walk her over to the tea shelf and instruct her to grab whichever bag she wants. She starts to ask me another question, but I slink off to take care of more pressing shit.
She corners another server and peppers her with a bunch of dumb questions. Eventually, she makes up her mind on Earl Grey. My coworker comes to me in shock, "I just clocked in. I was not ready for that."
I see this neurotic mess gesticulating wildly as she and her friends are looking over the menu. I stupidly walk over and ask if they have any questions, and boy does she ever. She can't decide what she wants, what goes with what, what sides can change with who, etc. Fuckin Willy Wonka. I tell them I'll give them more time.
So first all the friends close their menus to signal they're ready to order. Ms. Indecisive is still open, and she's still not ready. This goes on for another 15 minutes. Eventually, the menus are stacked, and some of the friends are starting to look hangry. It eventually takes me pressing on her to make up her mind. "Go with your first instinct! You said you wanted the quiche, take it!" etc.
She finally orders. Everyone looks relieved. "What kind of toast did you want?"
She runs her hands through her hair. "Oh no, the toast... I forgot about the toast."
"Come on, we're almost there," I say, growing frustrated.
She laughs nervously, "Oh, you must hate people like me."
"Oh, you're killin it, top 95%-tile!" I say with a smile. Get a chuckle out of the table, but she eventually makes up her mind.
But holy hell, that shit is like pulling teeth. Please make up your fuckin minds. This is brunch, not the Geneva Conventions.
Hate it when people suck up your time and attention with their neuroticism. Only thing worse is people who call into a restaurant to order takeout without a menu. "So what do you have?" *Clearly le
... keep reading on reddit β‘We take the briefcase in the lab for Bain, and I don't think it's ever mentioned again. What was in the briefcase?
What kills the germs in the water? is it the 100Β°C temperature? or the fact that water is boiling? Let's say the pressure inside a bottle of water is so high that you simply holding the bottle begins to boil the water inside it. Will that kill the germs?
Hello peeps, I have a very basic yet bugging question about water boiling at different temperatures depending on different pressures.
We know that in a vacuum chamber water starts boiling before it reaches 100 degrees Celsius. The same phenomenon happens if we boil water at sea level versus doing if on a high mountain.
That is, the lower the pressure before it starts boiling.
Again, I beg your pardon for this question as I intuitively understand it is extremely basic and possibly silly, but why we use pressure cookers then? Their function is to raise the pressure, thus making the water boiling faster.
What am I understanding wrong? If their function was to raise the boiling point so as to cook the food at higher temperatures, that would be consistent with all the rest. However how come pressure cookers start boiling faster?
Thanks or any help!
Edit: thanks for your answers! It turns out that if it happens for a pressure cooker to get at boiling temperature faster than a normal pot is thanks to the heat retention optimisation of the pressure cooker, not because of the pressure itself, which would - at the same conditions - require more energy to boil thus take more time. This time is of course different than the time required to bring food to cooking completion - which is shorter thanks to higher pressure -> boiling point -> heat in the system
i understand salting the water if you're leaving the chunks whole, that way the interior gets seasoned. but if you're gonna thoroughly mash them, what's the point? the salt will get evenly distributed anyway, right? i was reading a recipe for aligot that asks you to do this, and serious eats usually knows their shit, so i'm confused as to what's going on
