Cooling Soup

Cooling soup by blowing on a spoonful prior to placing it in your mouth works because the hotter atoms are literally blown away.  This is because the soup is made up of atoms comprised of a range of speeds. The atoms with the higher speeds – the hotter ones – are on top, hovering above the atoms with the lower speeds – the cooler ones. So, the end result of blowing on the spoonful of soup is that the hotter atoms are blown away, while the cooler ones are left behind.

Written by:

Share
Share