Pressure cookers work by creating a sealed, pressurized enclosure that helps to cook food much faster than cooking it in a normal pot. Pressure cookers can do this because water's boiling point rises as it's pressurized.
Think of what actually happens when water boils: Water starts to churn and bubbles of air begin to surface. If more pressure pushes down on the water, water needs more and more energy in the form of heat to overcome that pressure and start pushing bubbles to the surface. This explains why water inside a pressure cooker can reach temperatures of more than degrees Celsius degrees Fahrenheit , while the boiling point of water at standard pressure is only degrees Celsius degrees Fahrenheit.
Now consider the massive pressures placed on water within a geyser's plumbing system. Water in such a system can reach incredibly high temperatures and store incredible amounts of energy as a result before it starts to boil.
As the magma at the base of the geyser transfers heat throughout the system, more energy gets trapped in the water. Eventually, pockets of water begin to reach their boiling point and become turbulent. This turbulence pushes a relatively small quantity of water out of the opening of the geyser, decreasing the amount of pressure on the water remaining in the geyser.
With this sudden pressure drop and corresponding drop in boiling point , the water in the geyser flashes into steam.
The steam quickly expands to 1, times the volume of water and this expansion violently pushes water and steam from the mouth of the geyser in an eruption. Geysers form in special places where there are big pools of water underground, called reservoirs.
Magma is basically rock that is melted into liquid — and it is super hot, much hotter than the water in the reservoir. But in some areas, the rock layer is thin enough, that the heat from the magma can get to the water. And when you have something very hot near water, the water heats up and boils, just like it does in a pot on your stove.
What do you think it is? Boiling water moves around a lot. Then a bunch of things happen very quickly. The boiling water races through a crack in the reservoir ceiling and as huge amounts of hot water flow into that small space, it moves faster and faster. The water in the reservoir under the Old Faithful is almost always very hot and every hour and a half or so there is enough boiling water to cause a huge eruption.
So there are a lot of things that need to happen for a geyser to form. There needs to be a reservoir and magma and extra thin rock between them and a crack for the water to flow through, all at the right temperatures to cause an eruption.
And that only happens in 5 countries in the world. Geysers around the world can be very different though. The little cub is less than 2 metres high or just about 5 feet tall — shorter than most grown ups. Others, like the steam boat geyser which is also in Yellowstone can reach over metres high or feet. Lots of geysers including Old Faithful and Steamboat do not have other geysers around them.
But there are some places that have lots of geysers all together. Like in the valley of geysers in Russia. It has almost a geysers that have erupted over and over creating incredible sights. What are clouds made up of? Clouds are so beautiful, kinds of different shapes, like painting the whole blue sky with different shaped fluffy objects in white colour.
Park Passes. Technical Announcements. Employees in the News. Emergency Management. Survey Manual. Have you ever wondered why geysers are rare and what causes them to erupt? And why scientists study geysers?
Yellowstone Caldera Chronicles is a weekly column written by scientists and collaborators of the Yellowstone Volcano Observatory. The English word geyser is derived from Geysir , a name given by Icelanders in the seventeenth century to an intermittently discharging hot spring in southwest Iceland. Geyser-like behavior in natural systems has also been observed on the ocean floor and is inferred to occur on Saturn's moon Enceladus and Neptune's moon Triton.
0コメント