Author: Lou Bloomfield

Can you please tell me why two different amounts of heated water cool at the same rate? My second grade daughter and I took boiling water from the same pot and placed it in two different size Pyrex bowls. We measured the temperature of the water in each bowl every five minutes. The temperature drop was the same for each amount of water. — JT

The amount of hot water that’s cooling doesn’t necessarily determine which bowl of water will cool fastest. That depends on how quickly each gram of the hot water loses heat, a rate that depends both on how much hotter the water is than its surroundings and on how that water is exposed to those surroundings. In general, hot water loses heat through its surface so the more surface that’s exposed, the faster it will lose heat. But surface that’s exposed to air will lose heat via evaporation and will be particularly important in cooling the water.

In answer to your question, my guess is that the larger bowl of water also exposes much more of that water to the air. Although the larger bowl had more water in it, it allowed that water to exchange heat faster with its environment. If the larger bowl contained twice as much water but let that water lose heat twice as fast, the two bowls would maintain equal temperatures. If you want to see the effect of thermal mass in slowing the loss of temperature, you’ll need to control heat loss. Try letting equal amounts of hot water cool in two identical containers—one wrapped in insulation and covered with clear plastic wrap (to prevent evaporation) and one open to the air. You’ll see a dramatic change in cooling rate. And if you want to compare unequal amounts of water, use two indentical containers that are only exposed to the cooler environment through a controlled amount of surface area. For example, try two identical insulated cups, one full of water and one only half full. If both lose heat only through their open tops, the full cup should cool more slowly than the half full cup.

How does a dehumidifier work? – S, Hong Kong

A dehumidifier makes use of the fact that water tends to be individual gas molecules in the air at higher temperatures but condensed liquid molecules on surfaces at lower temperatures. At its heart, a dehumidifier is basically a heat pump, one that transfers heat from one surface to another. Its components are almost identical to those in an air conditioner or refrigerator: a compressor, a condenser, and an evaporator. The evaporator acts as the cold surface, the source of heat, and the condenser acts as the hot surface, the destination for that heat.

When the unit is operating and pumping heat, the evaporator becomes cold and the condenser becomes hot. A fan blows warm, moist air from the room through the evaporator coils and that air’s temperature drops. This temperature drop changes the behavior of water molecules in the air. When the air and its surroundings were warm, any water molecule that accidentally bumped into a surface could easily return to the air. Thus while water molecules were always landing on surfaces or taking off, the balance was in favor of being in the air. But once the air and its surroundings become cold, any water molecules that bump into a surface tend to stay there. Water molecules are still landing on surfaces and taking off, but the balance is in favor of staying on the surface as either liquid water or solid ice. That’s why dew or frost form when warm moist air encounters cold ground. In the dehumidifier, much of the air’s water ends up dripping down the coils of the evaporator into a collection basin.

All that remains is for the dehumidifier to rewarm the air. It does this by passing the air through the condenser coils. The thermal energy that was removed from the air by the evaporator is returned to it by the condenser. In fact, the air emerges slightly hotter than before, in part because it now contains all of the energy used to operate the dehumidifier and in part because condensing moisture into water releases energy. So the dehumidifier is using temperature changes to separate water and air.

As part of Math and Science night at her school, my 4th grade daughter recently made ice cream. How did the milk, ice, salt, and mechanical motion work together to make ice cream? — DH

To make good ice cream, you want to freeze the cream in such a way that the water in the cream forms only very tiny ice crystals. That way the ice cream will taste smooth and creamy. The simplest way to achieve this goal is to stir the cream hard while lowering its temperature far enough to freeze the water in it and to make the fat solidify as well. That’s where the ice and salt figure in.

By itself, melting ice has a temperature of 0° C (32° F). When heat flows into ice at that temperature, the ice doesn’t get hotter, it just transforms into water at that same temperature. Separating the water molecules in ice to form liquid water takes energy and so heat must flow into the ice to make it melt.

But if you add salt to the ice, you encourage the melting process so much that the ice begins to use its own internal thermal energy to transform into water. The temperature of the ice drops well below 0° C (32° F) and yet it keeps melting. Eventually, the drop in temperature stops and the ice and salt water reach an equilibrium, but the mixture is then quite cold—perhaps -10° C (14° F) or so. To melt more ice, heat must flow into the mixture. When you place liquid cream nearby, heat begins to flow out of the cream and into the ice and salt water. More ice melts and the liquid cream get colder. Eventually, ice cream starts to form. Stirring keeps the ice crystals small and also ensures that the whole creamy liquid freezes uniformly.