Why does water bubble when it boils?

Question

Why does water bubble when it boils? What is in the bubbles? What happens when all the gas is gone? Will it run deep?

Answer 1

When water boils, it is turning from a liquid to a gas (vapor) state. Bubbles are the vapor gas escaping from the liquid state. Once all the gas has gone, all the water has all been turned to vapor and the pot of water will be empty.

Answer 2

Under the ocean near volcanic activity, the water gets 700 degrees without bubbling because the pressure of the ocean is so great that it can't bubble.

Also, people have been known to boil water in a pyrex dish in the microwave, but the water doesn't bubble/boil although it is hot enough to. They pick the dish up and set it down on the counter, and it "explodes" and burns them. The pyrex glass is so smooth and without imperfections that it doesn't trigger the boiling action until the dish is jostled.

Answer 3

dark star I am an engineer and even I am telling you to speak english. lets try a simpler explaination.

Wish,
boiling is a phycal change not a chemical one.
in order to seperate hydrogen and oxygen in water you need more energy than can be provided by normal means ( boiling over a flame)


the answer is simple what happens when you boil water is that you rapidly change liquid water into vapor and since vapor is lighter (less dense) than liquid water it rises from the bottom where the heat is being applied to the top. and since the vapor displaces liquid water it froms a buble that goes to the top.

Oh and the gas won't run out unil all the water is evaporated so if the "gas is gone "it means the water is also gone.

I hope that helps

Answer 4

Why does adding oil to cooking water keep it from boiling over?


Water molecules are polar (they have a positively charged end and a negatively charged end), and they can strongly attract one another. At the surface of the water, the molecules attract their neighbors beside and below them. The mesh of attracting molecules makes the surface harder to pierce or expand. Pure water doesn't foam when it boils because it's hard to stretch the surface out to make bubbles. The phenomenon is called "surface tension".
Now drop some pasta in the pot. As it cooks, organic materials (proteins, among other things) are released into the cooking water. Some of these organics have hydrocarbon parts that don't dissolve in water, and polar parts that do dissolve. They collect on the surface of the cooking water, with the polar pieces sticking into the water and the hydrocarbon pieces pointing upwards. The tight mesh of attracting water molecules is disrupted. It becomes much easier to expand the surface into bubbles. As the water boils, foam starts to form on the surface. (Soap makes suds in a similar way.)

Drop a teaspoon of olive oil into the pot. The oil won't mix well with the water, and many tiny oil droplets are formed. The oil droplets at the surface act as bubble breakers. When a bubble of foam starts to form, it encounters an oil droplet. The part of the bubble that encountered the oil droplet has a much different surface tension than the rest of the bubble, and the stress pops the bubble before it gets very large.

A little dab of butter or vegetable oil will work just as well.

Answer 5

When water is heated at boiling point, it loses an H2(one hyrdogen), and releases it. I had Chemistry five years ago... so this could be way off.

Answer 6

it's boiling out any impurities.

Answer 7

cause it probably hurts a lot