Modified Superheating of Purified Water

Science  14 May 1971:
Vol. 172, Issue 3984, pp. 718-722
DOI: 10.1126/science.172.3984.718


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, Δtg, by 10 percent.