There are two types of steaming, boiling and evaporation.
The boiling will occur when the mentioned change of State occurs by increasing the temperature experienced in the interior of the liquid; It should be noted, that the key moment of boiling arises in the instance in which the temperature causes any liquid to boil, and from it all the time that lasts the boiling process will remain constant.
If in a pressure cooker, place water and then put it on the fire until boiling occurs, the water will warm about 120 ° and 130 ° by the increased pressure exerted gases inside. It is as a result of this increase in temperature cooking of food produced faster.
Meanwhile, if we add additives to the water we can increase or decrease the boiling point. Note, that the boiling process has been used traditionally as the method par excellence to sterilize water, given that the majority of micro-organisms invariably die to get water to the mentioned.
And by his side the evaporation, is characterized because the mentioned change of State from liquid to gas, occurs only on the surface of the liquid and at any temperature, though, it will be faster than the higher temperature. For example, to serve a cup of tea with boiled water, it is possible to see how water condenses into visible droplets, also, water vapor to condense it becomes clouds.
Article contributed by the team of collaborators.