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  Home > JCE Print > Journal of Chemical Education > Issues > 2000  > October  >
In the Classroom
Tested Demonstrations
Thermodynamics of Water Superheated in the Microwave Oven
submitted by: B. H. Erné
Institut Lavoisier (IREM, UMR CNRS C8637), Université de Versailles Saint-Quentin-en-Yvelines, 45 Avenue des Etats-Unis, 78035 Versailles, France

checked by: Penny Snetsinger
Department of Chemistry and Physics, Sacred Heart University, Fairfield, CT 06432

Cover
October 2000
Vol. 77 No. 10
p. 1309
Abstract
A simple visual demonstration is proposed that provokes thinking about the elementary thermodynamics of heating and boiling. Water is conveniently heated above its normal boiling point in a microwave oven in a glass microwave oven teapot. Water stops boiling soon after heating is interrupted, but subsequently added rough particles can still act as nucleation centers for a brief, spectacular burst of steam bubbles. The heat to make those steam bubbles obviously comes from the water itself, so that one can conclude that the boiling water was superheated, which is confirmed with a thermometer. Besides illustrating chemical thermodynamics, the demonstration also shows why safety precautions are usually taken in the laboratory to prevent superheating. Details of the observations are discussed by giving background on the nucleation of steam bubbles.
More Information
*  Citation
 Erné, B. H. J. Chem. Educ. 2000 77 1309.
*  Keywords
 Thermodynamics; Phase Transitions / Diagrams; Demonstrations; Introductory / High School Chemistry; Physical Chemistry; Water / Water Chemistry; Liquids; Safety / Hazardous Materials
*  History
 Created:
Last Updated:		 September 22, 2000
April 15, 2005
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