Heat capacity, expansion while heating and cooking

AI Thread Summary
The discussion explores the relationship between heat capacity, expansion, and temperature measurements in boiling liquids, questioning why boiling saltwater reaches a temperature of 101.4 degrees but vapor reads lower at 100 degrees. It highlights the potential energy changes due to expansion and bond strength as factors that may not be accounted for in basic heat capacity equations. Additionally, the design of frying pans is examined, noting that a black surface optimizes heat absorption and emission, while a silver surface retains heat longer without a heat source. The conversation seeks to connect these concepts of heat transfer and material properties. Understanding these principles can improve both cooking efficiency and temperature management.
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When we deal with heat capacity or specific heat capacity Q=mc(delta temperature) why don't we take into consideration about the expansion of the thing? Since expansion (should) increase the potential energy of the item since potential energy is the bond strength which is related to the particle distance. Then why when a salt water is boiled, the boiling point is 101.4 degrees but when the thermometer reads the temperature of the vapour, it drops down to 100? Shouldn't it be higher than that?

When designing a frying pan, is it best to have a black surface on both sides so that it can absorb a lot of heat and also emit a lot of heat onto the food? But if I want to keep the food warm for a long time without a heat source, then a silver one is better as it will not absorb the heat so quickly?

Thanks for the help!
 
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So is there a connection in the two things? Thanks for the help guys!
 

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