Question by chem_fanatic: why the column of mercury first descends and then rises when a mercury in glass thermometer is put in a flame?
why the column of mercury first descends and then rises when a mercury in glass thermometer is put in a flame
Best answer:
Answer by scientific_boy3434 because the glass first expand and the internal volume will increase and the mercury will descend. The effect is noticeable because the glass is a poor heat conductor, a glass thermometer needs to be equilibrated for some time to give reproducible results.
Question by J L: When a cold mercury-in-glass thermometer is first placed in a hot tub of water the mercury initially decsends?
a bit then rises. Explain?
Best answer:
Answer by amansscientiae The glass expands first. This makes the still cold mercury descend. Then the mercury expands.
Know better? Leave your own answer in the comments!
Question by Anonymou$: When an ordinary thermometer is placed in hot water, its reading drops at first, but quickly rises again. Why?
Need brief but concise answer. Thank you.
Forgot to say it was a mercury thermometer. The topic is on linear expansion.
Best answer:
Answer by Mastermind are you sure you are reading it carefully i mean there is no parallax.
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Question by tokyomiyu: What does ‘the temperature at which the first drop of melted sustance leaves the thermometer’ mean?
`the first drop of melted substance leaves the thermometer`… I don’t understand this part.
Best answer:
Answer by Joshua E It is awkwardly put, but might be referring to distillation in chemistry. When distilling a mixture of different liquids, the one with the lowest boiling point will distill over first, then the one with the next highest boiling point, etc. A thermometer is placed so that its bulb is right at the place where the distilling vapor is about to pass into the condenser and be cooled into a liquid. The temperature of the vapor at that point, just before passing into the condenser, is the ‘boiling point’ of the liquid. In order for the temperature reading on the thermometer to have any meaning, the vapors coming up from the distilling flask must be condensing on the thermometer so that they drip down from the tip (bulb) of the thermometer back into the flask. Each liquid will typically distill over across a temperature range, rather than all coming over at exactly the same temperature.
So in order to note the boiling range of a liquid, one must watch as the vapors from the boiling liquid gradually work their way up the distillation column toward the thermometer bulb. As the vapors surround the bulb and begin to condense ion the thermometer, eventually enough of the vapor will have condensed to form a drop of liquid, which accumulates on the bulb until its weight finally causes it to drip off of the bulb. When that first drop falls from the bulb, a note is made of the temperature reading on the thermometer. This is the low value of the boiling range.
Question by Sharethelove: Tomorrow is my first day on a line. Any advice?
I just got a job as a line cook, and I have very little experience. I am a good cook, but the professional game is a whole different story. I have cooked on a line before, but it was a salad and pizza station, working directly with customers, not in a kitchen. What can I expect? Any advice on how not to appear like I’m a rookie? What should I bring (I have a chef coat, pens, meat thermometer, non-slip shoes – anything special?)? Any big Do Nots in a professional kitchen that aren’t obvious? Thanks
Best answer:
Answer by Mista SLICE im not sure but if next monday you invite a bunch of family over and cook a nice mexican meal with lots of acidic peppers and such and then you collect everyone together and then you set up two chairs next to each other about one foot apart and have your eldest family member stand up on the chair and remove their trousers while simultaneously releasing their bowls it is certain to be one hell of a show for mexican mondays!!!
Question by Fire Fighter: When cooking a roast do I ‘brown’ it first?
Or can I just season it well, put in the meat thermometer and roast it in the oven?
Is it better to brown it on all sides in a pan first?
Best answer:
Answer by Happy Cooker You generally only brown them if they are going to be cooked in liquid later. Just roast it with the seasonings on it.
Question by arsonist18: First time baking a Turkey, any guidance and tips?
I was delegated Thanksgiving this year by my family. So I have a butterball 14.29 lb turkey thawing in the fridge. Also armed with:
non-stick roasting pan
roasting rack
baster with a detachable injector tip
meat thermometer
lifting forks
carving tools
So… what do I do next? Thanks in advance for any help for this newbie.
Best answer:
Answer by Yvonne You should brine your turkey for maximum moistness and then keep it covered with foil while cooking to keep the juices in. Uncover for the last 1/2 hour to crispen the skin.
Good luck! You can do it! Just don’t forget to turn the oven on. That could be your worst problem.
