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Post by Tara on Jun 26, 2005 15:45:11 GMT -5
Which one heats faster, cold water or warm water?
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Post by littlepea on Jul 5, 2005 9:50:41 GMT -5
no idea, but i've heard that boiled water freezes faster than un-boiled water. they use water frozen like that for ice hockey rinks and ice sculpture because it is perfectly clear as it doesn't have any air in it  |
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Post by dianaholberg on Jul 5, 2005 11:33:43 GMT -5
Sounds like a trick question Scientifically, they heat at the same rate given the same atmosphere. But warm water will reach the boiling point in less time than cold water will. |
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Post by littlepea on Jul 5, 2005 22:20:00 GMT -5
but as it heats up it becomes less dense so perhaps easier to heat through, therefore warm water will heat faster than cold water ...
i never did chemistry beyond any sort of basic level (my knowledge stretches from playing with acid, alkalies and universal indicator to holding the elements over a bunsen burner so the flame goes a crimson red ... great fun ;D)
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Post by wanderingpoet on Jul 28, 2005 15:14:09 GMT -5
If they have the same amount of impurities, salt, chlorine, etc. and it is the same amount of water... then the rates will be equal regardless of current temperature.
God I love physics!
... isn't that sad?
-W.P.
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Post by Tara on Jul 29, 2005 7:57:45 GMT -5
Really? So it really is about density then.
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Post by wanderingpoet on Jul 31, 2005 20:16:19 GMT -5
Yeah, if you take distilled water, which has no impurities in it, and bring it to 212 degrees Farenheit/ 100 degrees Celcius (boiling point) it won't boil... you throw in one grain of salt to the pot though (or just any impurity), it erupts... and it is dangerous!!! Same thing in the microwave. So, don't put distilled water in the microwave.
Oh yeah, I dabble in cooking, and we use pressure cookers, because the pressure inside the cooker brings down the boiling point of whatever is in it.
But yeah, and have you ever noticed how parts of the pacific ocean are lower than freezing, and the water doesn't turn into ice... the impurities in the water drop the freezing point.
There are some more complicated figures to all these things, like I could tell you the formula to calculate the new boiling and freezing points depending on the amounts of different things you put in... but, frankly, I don't remember it anymore. Oh well...
-W.P.
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