2008/11/27 Kennet Boater <[EMAIL PROTECTED]>: > Hi all, > > After a discussion about coffee makers last night I am left with a question > which the more scientifically minded can possibly help with. > > My friend says that in his home country of portugal he can buy a coffee > machine that heats the water to 150'c. > > Now I always thought that water only ever got to about 92'c (or there abouts > I can't remember the actual number) and then turned to steam. The more heat > you put into the water after that temp the faster the steam is produced > hence 'rapid' boil. roling boil. simmer' etc. > > Can any one clarify as to what temp water will get to before it turns to > steam (boiling point) and if you can get water to 150'c and remain in its > water state not turning to steam.
Shoorley it depends on the pressure. If the pressure above the water is great enough, it will prevent the water changing state from liquid to vapour? A first attempt yielded this site with a picture: http://www.lsbu.ac.uk/water/phase.html Standard atmospheric pressure is defined as 101.325 kPa (according to wikipedia) -- David Morris blog: http://www.brassedoff.net/wp
