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Etymologie

Was (wer) ist ébullition - definition

TYPE OF VAPORIZATION; BULK PHENOMENON

Boiled; Boiling water; Boiled Water; Ebullitions; Ebulition; Boiling in cooking; Rolling boil; Ebullition

ebullition

n.

1.

Boiling.

2.

Effervescence, fermentation.

3.

Burst, outburst, bursting forth, outbreak, fit, paroxysm.

ebullition

[??b?'l??(?)n, -b?-]

¦ noun technical or archaic

1. the action of bubbling or boiling.

2. a sudden outburst of emotion or violence.

Origin

ME: from late L. ebullitio(n-), from ebullire (see ebullient).

Ebullition

·noun A sudden burst or violent display; an outburst; as, an ebullition of anger or ill temper.

II. Ebullition ·noun A boiling or bubbling up of a liquid; the motion produced in a liquid by its rapid conversion into vapor.

III. Ebullition ·noun Effervescence occasioned by fermentation or by any other process which causes the liberation of a gas or an aeriform fluid, as in the mixture of an acid with a carbonated alkali.

Wikipedia

Boiling

Boiling is the rapid phase transition from liquid to gas or vapor; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, when the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Boiling and evaporation are the two main forms of liquid vaporization.

There are two main types of boiling: nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes.

Boiling water is used as a method of making it potable by killing microbes and viruses that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 100 °C (212 °F) for one minute, most micro-organisms and viruses are inactivated. Ten minutes at a temperature of 70 °C (158 °F) is also sufficient to inactivate most bacteria.

Boiling water is also used in several cooking methods including boiling, steaming, and poaching.

https://en.wikipedia.org/wiki/Boiling