On 27 Nov 2008, at 13:42, David Morris wrote:
> 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?
But you'd need an awful lot of pressure to raise the boiling point
from 100 C to 150 C. The standard pressure cooker, which achieves 15
pounds per sq inch above atmospheric, only lifts the cooking temp by
a few degrees - most of the faster cooking comes from the pressure.
I can't imagine a domestic appliance being approved to run at that
kind of pressure. How hot is the steam in a turbine application like
a power station generating unit or a ship, does anyone here know?
(I'm sure there is!)
All the best
Bruce
There are no strangers on the cut, only boaters we've yet to meet.
[Non-text portions of this message have been removed]
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