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Modified Superheating of Purified Water

Kenneth Hickman and Ian White
Science
New Series, Vol. 172, No. 3984 (May 14, 1971), pp. 718-722
Stable URL: http://www.jstor.org/stable/1732047
Page Count: 5
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Modified Superheating of Purified Water
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Abstract

Purified water, intensively redistilled and allowed to overflow so as to shed residual adsorbate from the container, acquires a limiting thermal sensitivity to additions of long-chain fatty acids and alcohols. Thus two to three molecules of cis-13-docosenoic acid supplied for each 1000 molecules of exposed surface of water held quietly at the normal boiling point increases the superheat, $\Delta $t$_{s}$, by 10 percent.

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