Saucepans

An iron saucepan with a layer of sand at the bottom is quite satisfactory the distilling flask is immersed in the bath to within 2 cm. of the side arm, and two asbestos boards, cut to fit the neck of the flask, rest on top of the bath (as in Fig. II, 5, 3).. Somewhat better rosiilts are obtained if the bath is filled with nickel shot. 

Teflon. Good, high-temperature polymer with very low friction and adhesion characteristics. Non-stick saucepans, bearings, seals. 

The newer improved heat-resistant grades are finding use in saucepan handles, saucepan lid knobs, lamp housings, cooker handles, welding tongs and electric iron parts. 

Phenolics. Phenol-formaldehyde (Bakelite) is one of the oldest synthetic materials available. It is a strong, hard, brittle material with good creep resistance and excellent electrical properties. Unfortunately the material is only available in dark colours and it is susceptible to attack by alkalis and oxidising agents. Typical applications are domestic electrical fittings, saucepan handles, fan blades, smoothing iron handles and pump parts. 

Pitting is regarded as one of the most insidious forms of corrosion, since it frequently leads to perforation and to a consequent corrosion failure. In other cases pitting may result in loss of appearance, which is of major importance when the metal concerned is used for decorative architectural purposes. However, aluminium saucepans that have been in service for some time are invariably pitted, although the pits seldom penetrate the metal, i.e. the saucepan remains functional and the pitted appearance is of no significance in that particular application. 

J/g °C. This explains why swimming is not a popular pastime in northern Minnesota in May. Even if the air temperature rises to 90°F, the water temperature will remain below 60°F. Metals have a relatively low specific heat (Table 8.1). When you warm water in a stainless steel saucepan, for example, nearly all of the heat is absorbed by the water, very little by the steel. 

High thermal conductivity. Heat is carried through metals by collisions between electrons, which occur frequently. Saucepans used for cooking commonly contain aluminum, copper, or stainless steel their handles are made of a nonmetallic material that is a good thermal insulator. 

What mass of propane must be burned to bring one quart of water in a saucepan at 25°C to die boiling point Use data in Appendix 1 and elsewhere and make any reasonable assumptions. 

In medium saucepan, simmer the pineapple juice with the chopped lemongrass for 15 minutes let cool. Strain into a jar and chill. Spear the pineapple wedges with the halved lemongrass stalks. 

Put the liquid ingredients in a saucepan. Add die lemon zest, pierced with the cloves. Warm for about 2 minutes over medium heat but do not boil. Strain. Serve in a tempered-glass mug. Garnish widi currants. 

Heat the ingredients, except the dnammon stick, in a saucepan over low heat to melt the butter. Strain into a mug or heatproof glass. Garnish with a cinnamon stick... 

Place the above ingredients in a saucepan with water to cover. Put a lid on the saucepan and simmer for 45 minutes. 

A saucepan of vegetable stew had been heated too long and had formed a thick carbonised adherent cake. In an attempt to clean the pan, 1 1 of domestic bleach was added and the pan was left to heat on an electric hotplate. Again it was left too long and after all the water had evaporated, the residue exploded violently. This was attributed to formation of sodium chlorate dining evaporation, and ignition of the overheated chlorate-impregnated carbonised mass. 

Similar technology is also being used in induction hotplates and radiant heating elements and in the silicon nitride hotplates currently under development and which are characterized by an excellent heat transfer between heat source, sensor and saucepan. Gas hotplates could also be provided with the latest in domestic temperature sensing technology by fitting them with electric temperature control circuitry. 

A pressure cooker is a sealed saucepan in which food cooks faster than it does in a simple saucepan - where simple , in this context means a saucepan that is open to the air. A pressure cooker is heated on top of a cooker or hob in the conventional way but, as the water inside it boils, the formation of steam rapidly causes the internal pressure to increase within its sealed cavity see Figure 5.11. The internal pressure inside a good-quality pressure cooker can be as high 6 atm. 

Saucepans and other household implements made of aluminium often have a brightly coloured, shiny coating. This outer layer comprises aluminium oxide incorporating a small amount of dye. 

The layer is deposited with the saucepan immersed in a vat of dye solution (usually acidihed to pH 1 or 2), and made the positive terminal of a cell. As the electrolysis proceeds, so the aluminium on the surface of the saucepan is oxidized ... 

This concept is illustrated by the example of curry on a saucepan. A chemisorbed layer forms on the pan, and physisorbed curry can adhere to the chemisorbed layer. Similarly, the hydrogen gas in the previous example adsorbs on nitrogen gas chemisorbed on iron. 

To prepare it, small nuggets of unsalted butter are melted slowly in a deep saucepan. The water in the butter evaporates, causing the milk solids to sink to the bottom of the pan, and a foam rises to the surface and is skimmed off. The clear, yellow melted butter is then poured off to leave the milk solids at the bottom of the saucepan, to be discarded. 

Dut2 cups (473 milliliters) of saucepan. (Make sure you gave his part)... 

Potato, saucepan, water, two drinking glasses, iodine solution from drugstore)... 

Grasp the can with the tongs and quickly invert it into the cool water in the saucepan just enough to place the can opening... 

When the molecules of water vapor come in contact with the room-temperature water in the saucepan, they condense, leaving a very low pressure inside the can. The much greater surrounding atmospheric pressure crushes the can. Here you see dramatically how pressure is reduced by condensation. This occurs because liquid water occupies much less volume than does the same mass of water vapor. As the vapor molecules come together to form the liquid, they leave a void (low pressure). This activity also shows how the atmospheric pressure surrounding us is very real and significant. 

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