Joshua Cude wrote:
If it was overflowing that would be obvious from the temperature.
How? If part of the water was converted to steam, then the water/steam
mixture would be at 100C.
With this flow configuration, in my experience it would around ~95°C as
soon as the feed water starts overflowing. You only get a stable
water/steam mixture in a closed vessel (a teapot). Again, in my
experience, with a closed vessel the temperature is just below 100°C:
~99°C. With a flow system like this, it would be very hard to manually
adjust the flow rate to keep it close to 99°C, to mimic a teapot. (You
could do it with computerized controls.)
When the cell is first heating up, the feed water overflows. The
temperature rises. You can easily tell when water stops coming through
and it converts entirely to steam. The sound changes. You can tell this
with a miniature steam engine, for example. It is readily apparent. You
can also hear when water is coming to boil, a very distinct hissing,
roiling sound, familiar to cooks and people who play with steam engines.
It is not pressurized, so the temperature will be just over 100°C.
You don't need pressure to increase the temperature of dry steam above
100C.
It only goes up to ~101°C in Rossi's test, as you see on the screen.
If vessel produces more heat than is needed to boil away the
water, the vessel itself will get hotter, and radiate into the
surroundings.
If the vessel gets hotter, the water will boil earlier in its path
through the device, and the steam will have to get through this hotter
device.
A little. That's why you see the numbers on Rossi's screen fluctuate,
occassionally going up to ~102°C.
This has been common knowledge for 170 years. Anyone familiar with
teapots knows this.
It's not a teapot. The fluid is pumped through the system.
That's true but I was referring to the shape of the vessel preventing
unboiled water from leaving. Mostly preventing it.
Pumping fluids through boilers is also something people have been doing
for a long time. It is well understood.
- Jed
