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What are the advantages of cooking the vegetable broccoli with steam instead of boiling it in water?
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Intermolecular Forces and Liquids and Solids
In physics, a solid is a state of matter characterized by rigidity and resistance to changes of shape or volume. Solid objects have a definite volume, they resist forces (such as pressure, tension and shear) in all directions, and they have a shape that does not change smoothly with time. The branch of physics that studies solids is called solid-state physics. The physical properties of solids are highly related to their chemical composition and structure. For example, the melting point of ice is significantly lowered if its crystal structure is disrupted.
A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a (nearly) constant volume independent of pressure. As such, a liquid is one of the four fundamental states of matter (the others being solid, gas and plasma). A liquid is made up of tiny vibrating particles of matter, such as atoms, held together by intermolecular bonds. Water is, by far, the most common liquid on Earth. Like a gas, a liquid is able to flow and take the shape of a container. Most liquids resist compression, although others can be compressed. Unlike a gas, a liquid does not disperse to fill every space of a container, and maintains a fairly constant density. A distinctive property of the liquid state is surface tension, leading to wetting phenomena.
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so the biggest advantage of cooking vegetables like broccoli and with steam would be that you can actually cook the broccoli faster. So understand what's going on. And let's say that we've got you know, this a pot of water here pot is boiling and we've got the steam coming up and will say that you know, we've got our broccoli right here. Don't understand why it will cook faster if we put it. Why can't cook faster when we put it into the steam than into the water? We need to take a look at waters face diagram. So the phase diagram looks something like this for water. We got vapor here and we've got ah, liquid there and solid right here. So we're dealing with is going to be the boiling point. So that's this line right here, specifically at the boiling point at one atmosphere. So the boiling point of water at one atmosphere is 100 degrees Celsius. That means that when we get water upto 100 degrees Celsius, it begins boiling. And after that, all of the energy that we put into the water goes into breaking those inter molecular bonds and not into raising the temperature. So because of that boiling water at one atmosphere, pressure will always be 100 degrees Celsius. Now the steam, however, we can put more energy into the steam. So because of that, the steam can actually get hotter in temperature than the water because that energy doesn't go into breaking those inner molecular bonds. Those bonds have already been broken, so because of that, the steam can be hotter than the water, and the steam, which is hotter, will cook the food fester.
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