Leidenfrost Effect

For those few who stumbled upon this video by accident. This pan was in fact heated to well above water boiling point, then added water in drops into pan. It does not appear to evaporate because the intense heat rapidly evaporates the contact layer of water forming a protective barrier of water vapour which remains underneath the water. This keeps the majority of the water actually suspended on the gas that prevents it from touching the pan which in turn means the water does not reach boiling point, it also means that the water is essentially a puck on an airhockey table where friction is negligible so it flies around as witnessed. As i add more water, the heat of the pan is reduced so rate of evaporation reduces, meaning not enough water vapour is created to suspend the remaining water causing it all to fall to the pan and evaporate. Pretty cool and very easy to replicate

Category:

Science & Technology

Tags:

• Leidenfrost Effect
• Science
• Water
• Hot
• Evaporation
• Van Der Waals