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Kinetics of Cooking
Chemical reactions have a set speed of progress at any condition. There is very little you can do to speed up a reaction without adding heat to raise the temperature. Even so, since hard-boiling eggs occurs in a pot of boiling water, adding heat to the pot will only cause the water to boil faster, but not cook the egg any faster. This is because the boiling temperature of water will not change unless either something is added to the water (such as salt) or moving closer to sea level. Adding salt to water will increase the boiling temperature of the water. This is similar to the addition of salt to the snow and ice on the roadways in the wintertime. Salt, when present in water, lowers the freezing point (causing the snow and ice to melt) and raises the boiling point. At sea level, the atmospheric pressure is greater and therefore, the water must reach a higher temperature before it can boil. For more information about this effect of pressure, see the Pressure Effects page. The rate of a chemical reaction can be measured by its chemical reaction rate constant. In general, the chemical reaction rate constant doubles for each 20oF rise in temperature. Before we look at an example of kinetics we should look at the consept of energy. After investigating the basics of energy we will look at kinetics using the example of bread making Proceed to Energy Proceed to Bread Making [Introduction | Kinetics | Heat Transfer | Mass Transfer | Bibliography] This project was funded in part by the National Science Foundation and is advised by Dr. Masel and Dr. Blowers at the University of Illinois. |
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