Modified Superheating of Purified Water
- 14 May 1971
- journal article
- other
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 172 (3984) , 718-722
- https://doi.org/10.1126/science.172.3984.718
Abstract
Purified water, intensively redistilled and allowed to overflow so as to shed residual adsorbate from the container, acquires a limiting thermal sensitivity to additions of long-chain fatty acids and alcohols. Thus two to three molecules of cis-13-docosenoic acid supplied for each 1000 molecules of exposed surface of water held quietly at the normal boiling point increases the superheat, Δtg, by 10 percent.Keywords
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