cooking oil appears to move fluidly upon a frying pan after being heated on a stove.why
Answers
Answered by
26
Well there are two principal reasons.
First, Viscosity. As liquids become hotter, their viscosity is also lowered, making them flow with less internal friction and resistance.
Second, Surface energy and polarity. How liquids behave on a surface depends also on the polarity and surface energy of the surface. For example a very apolar oil on a polar surface will not spread out but form an almost spherical droplet.
First, Viscosity. As liquids become hotter, their viscosity is also lowered, making them flow with less internal friction and resistance.
Second, Surface energy and polarity. How liquids behave on a surface depends also on the polarity and surface energy of the surface. For example a very apolar oil on a polar surface will not spread out but form an almost spherical droplet.
Answered by
4
Hey......mate
your answer is here
Answered Jan 26, 2019
Originally Answered: Cooking oil appears to move more fluidly upon a frying a pan after being heated on a stove. Why?
Well there are two principal reasons.
1) First, Viscosity. As liquids become hotter, their viscosity is also lowered, making them flow with less internal friction and resistance.
2) Second, Surface energy and polarity. How liquids behave on a surface depends also on the polarity and surface energy of the surface. For example a very apolar oil on a polar surface will not spread out but form an almost spherical droplet.
so changing the temperature of the surface might change it’s properties which might cause the liquid to flow more smoothly on the surface.
On teflon pans, when they are hot, oil seems to move faster but to spread LESS easily than when the pan is cold, for example.
I would add a third reason, vapor layer: As the pan gets hotter some of of the oil will start evaporating, creating thus a thin gaseous film that will help the oil glide on the surface (like air hockey).
Hope of help......... :)
your answer is here
Answered Jan 26, 2019
Originally Answered: Cooking oil appears to move more fluidly upon a frying a pan after being heated on a stove. Why?
Well there are two principal reasons.
1) First, Viscosity. As liquids become hotter, their viscosity is also lowered, making them flow with less internal friction and resistance.
2) Second, Surface energy and polarity. How liquids behave on a surface depends also on the polarity and surface energy of the surface. For example a very apolar oil on a polar surface will not spread out but form an almost spherical droplet.
so changing the temperature of the surface might change it’s properties which might cause the liquid to flow more smoothly on the surface.
On teflon pans, when they are hot, oil seems to move faster but to spread LESS easily than when the pan is cold, for example.
I would add a third reason, vapor layer: As the pan gets hotter some of of the oil will start evaporating, creating thus a thin gaseous film that will help the oil glide on the surface (like air hockey).
Hope of help......... :)
Attachments:
Similar questions