Henderson, C. Hanford (Charles Hanford), 1861-1941, Woodhull, John F. (John Francis), 1857-1941 · New York, D. Appleton and company · leaf 188
ll the water is boiling hot, the bub-bles reach the surface, and the wa-ter boils freely. After the water has been boilingfor some time we shall have all theair driven out of the flask, and onlyvapor of water occupying the spaceabove the water. If, now, the flaskbe tightly corked and inverted in… … Fig 170 PHYSICS the culinary paradox, but in reality it is very easily ex-plained. The cold water chills the flask, and so condensesthe vapor of water inside. This greatly reduces the pres-sure, and consequently the boiling point. Though nowbelow 100°, the water in the flask is still highly…
Physics
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