In-Depth Help to Boiling Point of Water Solutions

How hot does water get when it boils?

Why are ceramic containers used for hot beverages? For example, is it dangerous to use plastic? Are there any other reasons other than to protect hands from heat?

I have two constant volume gas thermometers, one with an ideal gas $pv=RT$ and the other following the Van der Waals equation $(p+\frac{a}{v^2})(v-<!--\; -\; -->b)=RT$. They are calibrated using the freezing point and the boiling point of water. Will they show the same temperatures?\

Is the triple point of water exactly 0.01 degC?

For example, if we take water at a constant pressure and increase the temperature fast enough over the boiling point, the water will not boil. Why does it happens?

One is told to change the brake fluid because it attracts water. The water lowers the boiling point of the brake fluid which, I am told, reduces the efficiency of the brake fluid.
What is the relationship between the boiling point and the transfer of mechanical energy to the wheels?

Inside an insulated vessel at 1atm there is water at 100°C and a metal rod at 100°C, since temperature gradient is null there is no net heat transfer and water still liquid. In other words, in order to transmit latent heat, there must be a temperature difference. Am I right ?

Why is a degree Celsius exactly the same as a Kelvin?

In the bubble chamber, liquid hydrogen is kept at high pressure. When a stream of charged particles are injected into the bubble chamber, pressure on the liquid hydrogen is released and bubbles of gas are produced around the charged particles. However my question is that: why would the boiling point of hydrogen decrease when pressure decreases?

It is known fact, that boiling point of water decreases by decreasing of pressure. So there is a pressure at which water boils at room temperature. Would it be possible to cook e.g. pasta at room temperature in vacuum chamber with low enough pressure?
Or "magic" of cooking pasta is not in boiling and we would be able to cook pasta at 100°C without boiling water (at high pressure)?

A substance is 99% water. Some water evaporates, leaving a substance that is 98% water. How much of the water has evaporated?

I have a cylindrical tank with an 'm' amount of water in it. The tank is sealed except through an exhaust with a fan that keeps a lower than atmospheric pressure (but not vacuum) inside the tank. The fan also works to expel forming gases. The vessel is kept at a constant temperature 'T'. This is a description of an actual device being built in which the lower pressure inside the vessel is used to lower the boiling point of water (and to remove it faster). Is there a formula anyone can recommend to calculate the rate at which water evaporates and exits the vessel?

Why does water freeze at 0 ∘C while poultry freezes at −2.2 ∘C?

One of the statements of the second law is that no agency can be built whose sole effect is to convert some amount of heat entirely to work.
But in case of boiling, the temperature being constant, entire heat supplied is converted into work, namely the work done by water against ambient pressure to expand to the vapour state.
At which point am I going wrong?

Why does temperature remain constant when water is boiling?

Calculate how much energy (kJ) is required to heat a liter of water from ${30}^{\circ <!--\; \circ \; -->}C$ to saturated liquid at normal boiling point

The resistance of a copper wire is 2 Ohm at room temperature $({20}^{\circ <!--\; \circ \; -->}C)$. What is its resistance at the boiling point of water $({100}^{\circ <!--\; \circ \; -->}C)$

If you want to cook in water at ${150}^{\circ <!--\; \circ \; -->}C$, you need a pressure cooker that can with stand necessary pressure. a) What pressure is required for ht boiling point of water to be this high? b) If the lid of the pressure cooker is a disk 25.0 cm in diameter, what force must it be able to withstand, at this pressure?

The freezing point of water is ${32}^{\circ <!--\; \circ \; -->}$ Fahrenheit. Write an inequality statement.

What are the three common temperature scales? What are the normal boiling and freezing points of water in each scale?