Why does boiling occur in the whole volume of liquid?
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Milk overflows when boiled for the first time because it contains entrapped air. The air expands on heating and tends to escape lifting the surface of milk. Once all the air is expelled, the boiling would be regular and smooth. A second boiling would not lead to overflow
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Vapourisation can take place at any temperature but boiling can only take place at the boiling point. ... The motion of molecules is zero near absolute zero temperature. So, the liquid molecule can escape the surface at all temperatures.
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