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How does the temp of water change as it boils?
Water stays at a constant temperature when it boils unless it is under pressure. More heat just makes it boils faster. The boiling temperature is around 212F or 100C varying somewhat with the altitude and the purity of the water.
What is the reason you are unable to fry food in water?
Water doesn't get hot enough. It boils at 212F and unless you can pressurize it, you can't get it any hotter. Oils will boil at well over 350F, so the food cooks quicker. The fat also penetrates the food, and since fat tastes good it gives a good flavor to the dish.
Five pounds sea water at 32F are heated until the temperature reaches 212F what will be the amount of BTU required?
To calculate the amount of BTU required to heat the sea water from 32F to 212F, you can use the specific heat capacity of water (1 BTU/lb°F). The change in temperature is 212F - 32F = 180F. So, the amount of BTU required would be 5 lbs * 180°F * 1 BTU/lb°F = 900 BTU.
What is called when water vapor changes back into a liquid?
Depends on pressure. Look up "triple-point" of water. At sea level, water boils at 100C=373 K=212F; so at 101,325 Pa (that is, the pressure at sea level) water changes phase from liquid to gaseous (and vice versa) at 100C (or 212F, or 373K).(see especially )
Does water boil at 220 degrees?
Water does boil at 212º Fahrenheit (100º Celsius) at the PRESSURE AT SEA LEVEL! The lower the pressure (higher altitude) the lower the boiling point of water. Or, if the pressure is manipulated, you can boil water at room temperature in a vacuum (lower pressure) using a bell jar and vacuum pump. As most cooks know, if water has a salt (say table salt) dissolved in it, it will slightly lower the boiling point of water at the same pressure/temperature conditions.
