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The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium. The melting point of a substance depends on pressure and is usually specified at a standard pressure such as 1 atmosphere or 100 kPa.
Melting ice cubes illustrate the process of fusion. Melting, or fusion, is a physical process that results in the phase transition of a substance from a solid to a liquid. This occurs when the internal energy of the solid increases, typically by the application of heat or pressure, which increases the substance's temperature to the melting point.
For pure elements or compounds, e.g. pure copper, pure water, etc. the liquidus and solidus are at the same temperature, and the term melting point may be used. There are also some mixtures which melt at a particular temperature, known as congruent melting. One example is eutectic mixture. In a eutectic system, there is particular mixing ratio ...
A small piece of rapidly melting solid argon shows two concurrent phase changes. The transition from solid to liquid, and gas to liquid (shown by the white condensed water vapour). Other phase changes include: Transition to a mesophase between solid and liquid, such as one of the "liquid crystal" phases.
As an example of the latter, a "major commercial application of liquefaction is the liquefaction of air to allow separation of the constituents, such as oxygen, nitrogen, and the noble gases." [4] Another is the conversion of solid coal into a liquid form usable as a substitute for liquid fuels. [5]
Latent heat storage can be achieved through changes in the state of matter from liquid→solid, solid→liquid, solid→gas and liquid→gas. However, only solid→liquid and liquid→solid phase changes are practical for PCMs. Although liquid–gas transitions have a higher heat of transformation than solid–liquid transitions, liquid→gas ...
Changing the degree of saturation of the fat changes some important physical properties, such as the melting range, which is why liquid oils become semi-solid. Solid or semi-solid fats are preferred for some baked goods such as biscuits and pie dough because how the fat mixes with flour produces a more desirable, crumbly texture in the baked ...
Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking ...