On food and cooking the science and lore of the kitchen ( PDFDrive ) 1496

sodium Distilled water, which is produced by boiling ordinary water and collecting the condensed steam, is fairly free of impurities Liquid Water Is Slow to Heat Up Again thanks to the hydrogen bonding between water molecules, liquid water has a high specific heat, the amount of energy required to raise its temperature by a given amount That is, water absorbs a lot of energy before its temperature rises For example, it takes 10 times the energy to heat an ounce of water 1º as it does to heat an ounce of iron 1º In the time that it takes to get an iron pan too hot to handle on the stove, water will have gotten only tepid Before the heat energy added to the water can cause its molecules to move faster and its temperature to rise, some of the energy must first break the hydrogen bonds so that the molecules are free to move faster The basic consequence of this characteristic is that a body of water — our body, or a pot of water, or an ocean — can absorb a lot of heat without itself quickly becoming hot In the kitchen, it means that a covered pan of water will take more than twice as long as a pan of oil to heat up to a given temperature; and conversely, it will hold that temperature longer after the heat is removed Liquid Water Absorbs a Lot of Heat as It Vaporizes into Steam Hydrogen bonding also gives water an unusually high “latent heat of vaporization,” or the amount of energy that water absorbs without a rise in temperature as it changes from a liquid to a gas This is how sweating cools us: as the water on the skin of our over-heated body evaporates, it absorbs large amounts of energy and carries it away into the air Ancient cultures used the same principle to cool their drinking water and wine, storing them in porous clay vessels that ... sweating cools us: as the water on the skin of our over-heated body evaporates, it absorbs large amounts of energy and carries it away into the air Ancient cultures used the same principle to cool their drinking... covered pan of water will take more than twice as long as a pan of oil to heat up to a given temperature; and conversely, it will hold that temperature longer after the heat is removed Liquid Water Absorbs a Lot of Heat as It Vaporizes into Steam Hydrogen bonding also...characteristic is that a body of water — our body, or a pot of water, or an ocean — can absorb a lot of heat without itself quickly becoming hot In the kitchen, it means that a covered pan of water will take more than