Scientific explanation of a chip pan fire + water

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SUMMARY

The discussion centers on the scientific explanation of why adding water to a chip pan fire results in a fireball. Key terms include "immiscible" and "hydrophobic," highlighting that water and oil do not mix, leading to explosive reactions when water is introduced to hot oil. The boiling point of water is lower than the ignition point of fats, causing rapid steam expansion that ignites the surrounding oil. Understanding these principles is crucial for fire safety and prevention.

PREREQUISITES
  • Understanding of immiscibility and hydrophobic properties
  • Knowledge of boiling points and ignition points of substances
  • Familiarity with basic chemistry concepts related to hydrocarbons
  • Awareness of fire safety protocols and risks associated with cooking oils
NEXT STEPS
  • Research the chemical properties of hydrocarbons and their behavior in fire scenarios
  • Learn about fire dynamics and the role of steam in combustion
  • Explore safety measures for handling hot oils in cooking
  • Investigate the physics of immiscible liquids and their interactions
USEFUL FOR

Chemistry students, culinary professionals, safety trainers, and anyone interested in understanding fire hazards associated with cooking oils.

BrettBlade
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Ok, I know what happens (big fireball : ) when you add water to a chip pan fire, but I'd really appreciate it if you guys (and gals) helped me out with SCIENTIFICALLY describing WHY adding water to the pan causes the fireball. It must contain words like "immiscible" and so on...

Thanks in advance!

(Quick reply appreciated, getting sleepy :zzz: :biggrin: )
 
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BrettBlade said:
Ok, I know what happens (big fireball : ) when you add water to a chip pan fire, but I'd really appreciate it if you guys (and gals) helped me out with SCIENTIFICALLY describing WHY adding water to the pan causes the fireball. It must contain words like "immiscible" and so on...

Thanks in advance!

(Quick reply appreciated, getting sleepy :zzz: :biggrin: )

Leave our homework till the night before did we? :rolleyes:
 
Better than I usually do :-p

It's normally the lesson before it's due!

I have study support before it's due, so time isn't an issue. I just really don't get it...

It wasn't a great idea to explain it to the class when you're making fireballs! :biggrin:
 
BrettBlade said:
Better than I usually do :-p

It's normally the lesson before it's due!

I have study support before it's due, so time isn't an issue. I just really don't get it...

It wasn't a great idea to explain it to the class when you're making fireballs! :biggrin:

Google is your best friend, I found a document with the bare bones of an answer in with 20 seconds... :-p
 
Atleast give me the search terms you used please, I have searched (I found this site through searching), but even the Wikipedia article I read doesn't clear up my questions...
 
BrettBlade said:
Atleast give me the search terms you used please, I have searched (I found this site through searching), but even the Wikipedia article I read doesn't clear up my questions...

How about, "chip pan fire water" ? :biggrin:
 
Tried that, looked at the top ten results, they are all pretty much the same thing. "Don't do it, it will make a fireball" is all you get. I know it makes a fireball, I need to know HOW and WHY it makes a fireball.

Thanks.
 
How about trying the second page? I could give you some suggestive hints if you prefer?
 
Please, I only need a very brief description to set me going, I don't a 3000 word essay or anything. A sentence or 2 will do aslong it's to the point and then I can expand on that.

Thanks.
 
  • #10
BrettBlade said:
Please, I only need a very brief description to set me going, I don't a 3000 word essay or anything. A sentence or 2 will do aslong it's to the point and then I can expand on that.

Thanks.

Answer these questions and you should be able to explain why water should not be poured on water?

  1. What type of compound is chip fat / vegetable oil?
  2. Are these compounds miscible in water?
  3. What is the relative density between these compounds and water?
 
  • #11
1. No idea?
2. No, they are hydrophobic.
3. Water is denser? (so it sinks?)
 
  • #12
BrettBlade said:
1. No idea?
Hydrocarbons
2. No, they are hydrophobic.
What do you think hydrophobic means?
3. Water is denser? (so it sinks?)
Correct

Some further questions;

  1. Which is generally higher - the boiling point of water or the ignition point of a fat?
  2. What will happen if large volumes of water boil (and turn to steam) while in the fat / hydrocarbon?
 
  • #13
BrettBlade said:
1. No idea?
Hydrocarbons
2. No, they are hydrophobic.
What do you think hydrophobic means?
3. Water is denser? (so it sinks?)
Correct

Some further questions;

  1. Which is generally higher - the boiling point of water or the ignition point of a fat?
  2. What will happen if large volumes of water boil (and turn to steam) while in the fat / hydrocarbon?
 
  • #14
BrettBlade said:
1. No idea?
Hydrocarbons
2. No, they are hydrophobic.
What do you think hydrophobic means?
3. Water is denser? (so it sinks?)
Correct

Some further questions;

  1. Which is generally higher - the boiling point of water or the ignition point of a fat?
  2. What will happen if large volumes of water boil (and turn to steam) while in the fat / hydrocarbon?
 
  • #15
BrettBlade said:
1. No idea?
Hydrocarbons
2. No, they are hydrophobic.
What do you think hydrophobic means?
3. Water is denser? (so it sinks?)
Correct

Some further questions;

  1. Which is generally higher - the boiling point of water or the ignition point of a fat?
  2. What will happen if large volumes of water boil (and turn to steam) while in the fat / hydrocarbon?
 
  • #16
BrettBlade said:
1. No idea?
Hydrocarbons
2. No, they are hydrophobic.
What do you think hydrophobic means?
3. Water is denser? (so it sinks?)
Correct

Some further questions;

  1. Which is generally higher - the boiling point of water or the ignition point of a fat?
  2. What will happen if large volumes of water boil (and turn to steam) while in the fat / hydrocarbon?
 
  • #17
BrettBlade said:
1. No idea?
Hydrocarbons
2. No, they are hydrophobic.
What do you think hydrophobic means?
3. Water is denser? (so it sinks?)
Correct

Some further questions;

  1. Which is generally higher - the boiling point of water or the ignition point of a fat?
  2. What will happen if large volumes of water boil (and turn to steam) while in the fat / hydrocarbon?
 
  • #18
BrettBlade said:
1. No idea?
Hydrocarbons
2. No, they are hydrophobic.
What do you think hydrophobic means?
3. Water is denser? (so it sinks?)
Correct

Some further questions;

  1. Which is generally higher - the boiling point of water or the ignition point of a fat?
  2. What will happen if large volumes of water boil (and turn to steam) while in the fat / hydrocarbon?
 
  • #19
Got it after about an hour of "Googling" trying to find the right thing. Found an 18 page .pdf which explained things very nicely :smile:
 
  • #20
BrettBlade said:
1. No idea?
Hydrocarbons
2. No, they are hydrophobic.
What do you think hydrophobic means?
3. Water is denser? (so it sinks?)
Correct

Some further questions;

  1. Generally, which is higher; the boiling point of water or the ignition point of fat?
  2. What would happen in large volumes of water boiled (and turned into steam) inside a bowl full of fat?
 
  • #21
BrettBlade said:
Got it after about an hour of "Googling" trying to find the right thing. Found an 18 page .pdf which explained things very nicely :smile:

My apologies, I have been trying to reply but the forum is undergoing a software upgrade at the moment, so service is still a little shaky.
 

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