[Phys-L] Re: tiny bubbles

[Bernard Cleyet <bernardcleyet@REDSHIFT.COM>]

evaporation from the top might become vigorous enuff to trap air
underneath the surface, then it would explode.  This is another great
exercise for the science faire.

bc, who "likes" Ludwik's bubble chamber suggestions, and is reminded
that he was offered the job of a shift crew chief back in '65, but
decided to teach at Napa College instead. [Another fork in the road.]

Stefan Jeglinski wrote:

> > > Students were wondering what would happen if the glass were "perfect."
> >
> >
> > > Where would the bubbles begin to form? I assume more bubbles would form
> > > (uniformly) in the deepest part of the liquid (champagne or boiling
> > > water), but I don't know for sure. Can anyone support or refute this?
> > It seems to me that a fresh clean glass of water heated in a microwave
> >  has something to tell, when it postpones the development of gas bubbles.
> >  Providing nucleation sites by sprinkling a powder, or agitation seems to
> > promote all at once out gassing.
>
> But what about the original question? Is the ability to superheat
> water (for example) entirely related to one's ability to prepare both
> the water and the vessel? Imagine, if you will, "ideal" water in an
> "ideal" vessel (that is, no nucleation sites, and other things, like
> pressure, equal). Would it superheat indefinitely? Or would
> convection or other gradients eventually trump the absence of
> nucleation sites?
>
>
>
> Stefan Jeglinski
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