Leidenfrost effect Johann Gottlob Leidenfrost



leidenfrost droplet


the effect leidenfrost described phenomenon in liquid, in near contact mass hotter boiling point, produces insulating vapor layer keeps liquid boiling rapidly. commonly seen when cooking; 1 sprinkles drops of water in skillet gauge temperature. if skillet s temperature @ or above leidenfrost point, water skitters across metal , takes longer evaporate in skillet hot, @ temperature below leidenfrost point. has been used in dangerous demonstrations, such dipping wet finger in molten lead or blowing out mouthful of liquid nitrogen, both enacted without injury demonstrator.







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