When a liquid boils, the temperature has been raised to such a pitch that the evaporating molecules are sufficient in number and speed to lift off the air from the surface of the liquid and push it back en masse. (William Henry Bragg)

When a liquid boils, the temperature has been raised to such a pitch that the evaporating molecules are sufficient in number and speed to lift off the air from the surface of the liquid and push it back en masse.

William Henry Bragg

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air lift liquid masse number off pitch push speed surface temperature

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