Leidenfrost Effect

When a liquid touches a solid which is above the liquid’s boiling point, the Leidenfrost Effect occurs.

How

When a solid reaches ≤ 220˚ C, A layer of protective vapour is formed above the object, so when water touches it, the water does not boil but skittles around. This effect is also seen when you can dip your hand safely into liquid nitrogen. There is a layer of protective nitrogen gas formed around your hand, which protects your and from the freezing liquid nitrogen.

leidenfrost_droplet-svg

Watch this video below to learn more:

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s