Who is this Scientist?
Anonymous Quiz
9%
Marie Curie
73%
Blaise Pascal
14%
Issac Newton
5%
Christiaan Huygens
What is the dimensional formula of MOMENTUM?
Anonymous Quiz
6%
ML⁻¹T⁻¹
13%
L⁻¹T⁻¹
69%
MLT⁻¹
13%
LT⁻¹
Dimensional formula "ML²T⁻²" corresponds to
Anonymous Quiz
33%
Force
67%
Energy
0%
Power
0%
Gravitational Constant
What is the dimensional formula of ELECTRIC FIELD?
Anonymous Quiz
45%
MLT⁻²A⁻¹
9%
MLT⁻¹A⁻²
9%
MLT⁻¹A⁻³
36%
MLT⁻³ A⁻¹
Physics and STEM Talks
What is the dimensional formula of ELECTRIC FIELD?
Hint: Force = Charge * Electric Field & Charge = Electric * Time
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Episode 1 | Myths of Research & PhD's Life: The Series India Needs | Vaibhav Sharma | IIT Kanpur
https://youtu.be/qw0nOojo6PI
https://youtu.be/qw0nOojo6PI
YouTube
Episode 1 | Myths of Research & PhD's Life: The Series India Needs | Vaibhav Sharma | IIT Kanpur
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☕ Why Does Tea Rise When Boiled?
(Physics Behind Boiling Tea Explained Simply!)
🔥 1. Heating Starts at the Bottom
• When you place a pot of tea on a flame, the heat is transferred from the bottom surface of the vessel into the liquid. This process is called thermal conduction.
Physics behind it:
Heat flows from the hotter metal to the cooler liquid. The molecules at the base of the pot start gaining kinetic energy, which means they vibrate faster and faster.
🧪 Formula:
Q = k·A·(ΔT/Δx)
Where
💨 2. Formation of Vapor Bubbles (Boiling Point)
• As the temperature rises and approaches 100°C, the water molecules gain enough energy to escape into the gas phase, forming steam bubbles at the bottom of the pot.
• This is the phase transition from liquid to vapor, and it requires energy known as latent heat of vaporization. Interestingly, during this transition, the temperature doesn't increase, but the energy still flows in to break molecular bonds.
🔁 3. Convection Currents Kick In
• The hot water at the bottom becomes less dense and rises to the top, while cooler liquid above it sinks down. This sets up natural convection currents, which keep circulating the liquid.
• This is a key reason why the entire pot eventually comes to a boil — not just the bottom!
🔬 Physics principle: Buoyant force & thermal expansion
Hot fluid is lighter (lower ρ), so it rises.
🫧 4. Rising and Foaming of Tea
• Once boiling is vigorous, the bubbles rapidly expand and push upward.
• If you’ve added milk or tea leaves, they reduce surface tension and trap steam, making the bubbles more stable and frothy. This foam builds up and rises quickly — and that’s when it spills over!
More ingredients = more viscosity + bubble trapping
Convection + steam + foam = sudden rise
🎓 Final Thought:
The next time your tea boils over, remember — it's not just cooking.
You're watching physics in action, right there in your kitchen! 🧪✨
(Physics Behind Boiling Tea Explained Simply!)
🔥 1. Heating Starts at the Bottom
• When you place a pot of tea on a flame, the heat is transferred from the bottom surface of the vessel into the liquid. This process is called thermal conduction.
Physics behind it:
Heat flows from the hotter metal to the cooler liquid. The molecules at the base of the pot start gaining kinetic energy, which means they vibrate faster and faster.
🧪 Formula:
Q = k·A·(ΔT/Δx)
Where
k is thermal conductivity, ΔT is temperature difference. 💨 2. Formation of Vapor Bubbles (Boiling Point)
• As the temperature rises and approaches 100°C, the water molecules gain enough energy to escape into the gas phase, forming steam bubbles at the bottom of the pot.
• This is the phase transition from liquid to vapor, and it requires energy known as latent heat of vaporization. Interestingly, during this transition, the temperature doesn't increase, but the energy still flows in to break molecular bonds.
🔁 3. Convection Currents Kick In
• The hot water at the bottom becomes less dense and rises to the top, while cooler liquid above it sinks down. This sets up natural convection currents, which keep circulating the liquid.
• This is a key reason why the entire pot eventually comes to a boil — not just the bottom!
🔬 Physics principle: Buoyant force & thermal expansion
Hot fluid is lighter (lower ρ), so it rises.
🫧 4. Rising and Foaming of Tea
• Once boiling is vigorous, the bubbles rapidly expand and push upward.
• If you’ve added milk or tea leaves, they reduce surface tension and trap steam, making the bubbles more stable and frothy. This foam builds up and rises quickly — and that’s when it spills over!
More ingredients = more viscosity + bubble trapping
Convection + steam + foam = sudden rise
🎓 Final Thought:
The next time your tea boils over, remember — it's not just cooking.
You're watching physics in action, right there in your kitchen! 🧪✨