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Supercooling, [1] also known as undercooling, [2] [3] is the process of lowering the temperature of a liquid below its freezing point without it becoming a solid.
Superheated steam was widely used in main line steam locomotives. Saturated steam has three main disadvantages in a steam engine: it contains small droplets of water which have to be periodically drained from the cylinders; being precisely at the boiling point of water for the boiler pressure in use, it inevitably condenses to some extent in the steam pipes and cylinders outside the boiler ...
Allowing the subcooling process to occur outside the condenser (as with an internal heat exchanger) is a method of using all of the condensing device's heat exchanging capacity.
The phenomenon, when taken to mean "hot water freezes faster than cold", is difficult to reproduce or confirm because it is ill-defined. [4] Monwhea Jeng proposed a more precise wording: "There exists a set of initial parameters, and a pair of temperatures, such that given two bodies of water identical in these parameters, and differing only in initial uniform temperatures, the hot one will ...
Freeze-avoidant insects cannot tolerate internal ice formation, so they avoid freezing by depressing the temperature at which their body fluids freeze. This is done through supercooling, the process by which a liquid cools below its freezing point without changing phase into a solid. In order for water to freeze, a nucleus must be present upon ...
In condensed matter physics and physical chemistry, the terms viscous liquid, supercooled liquid, and glass forming liquid are often used interchangeably to designate liquids that are at the same time highly viscous (see Viscosity of amorphous materials), can be or are supercooled, and able to form a glass.
For example, if a volume of water is cooled (at atmospheric pressure) significantly below 0 °C, it will tend to freeze into ice, but volumes of water cooled only a few degrees below 0 °C often stay completely free of ice for long periods (supercooling). At these conditions, nucleation of ice is either slow or does not occur at all.
Superheating can occur when an undisturbed container of water is heated in a microwave oven.At the time the container is removed, the lack of nucleation sites prevents boiling, leaving the surface calm.