The Leidenfrost Effect
The effect Leidenfrost described is a phenomenon in which a liquid, in near contact with a mass significantly hotter than its boiling point, produces an insulating vapor layer which keeps that liquid from boiling rapidly. This is most commonly seen when cooking; one sprinkles drops of water in a skillet to gauge its temperature—if the skillet's temperature is at or above the Leidenfrost point, the water skitters across the metal and takes longer to evaporate than it would in a skillet that is hot, but at a temperature below the Leidenfrost point. It has also been used in some dangerous demonstrations, such as dipping a wet finger in molten lead or blowing out a mouthful of liquid nitrogen, both enacted without injury to the demonstrator.
Read more about this topic: Johann Gottlob Leidenfrost
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