<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-893X</journal-id>
<journal-title><![CDATA[Educación química]]></journal-title>
<abbrev-journal-title><![CDATA[Educ. quím]]></abbrev-journal-title>
<issn>0187-893X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Química]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-893X2021000200143</article-id>
<article-id pub-id-type="doi">10.22201/fq.18708404e.2021.2.76225</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Does taper water boil at all temperatures?]]></article-title>
<article-title xml:lang="es"><![CDATA[¿Hierve el agua corriente a toda temperatura?]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Andrade-Gamboa]]></surname>
<given-names><![CDATA[Julio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Donati]]></surname>
<given-names><![CDATA[Edgardo R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro regional Universitario Bariloche  ]]></institution>
<addr-line><![CDATA[San Carlos de Bariloche Río Negro]]></addr-line>
<country>Argentina</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de La Plata Facultad de Ciencias Exactas ]]></institution>
<addr-line><![CDATA[La Plata ]]></addr-line>
<country>Argentina</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>32</volume>
<numero>2</numero>
<fpage>143</fpage>
<lpage>153</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-893X2021000200143&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-893X2021000200143&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-893X2021000200143&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The liquid-vapor equilibrium for water in the presence of air involves a saturated liquid solution of air in water and a vapor phase composed of air and water vapor. The boiling point is the temperature at which the vapor pressure of a liquid system equals the external pressure acting on the liquid. At any temperature between the melting and boiling points of pure water, the vapor pressure of water in equilibrium with air (vapor pressure of water plus partial pressure of air) is obviously equal to the external pressure. Therefore, in an open system, such liquid solution would be at the boiling point for all temperatures at the same atmospheric pressure. However, our everyday experience does not seem to suggest it. Throughout this paper, different aspects of that apparent paradox are discussed based on simple home-made experimentation and the interpretation of system behaviour from bubbles formation theories.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El equilibrio líquido-vapor para agua en presencia de aire involucra a una solución saturada en aire y vapor compuesto por agua y aire. El punto de ebullición es la temperatura a la cual la presión de vapor de un líquido iguala a la presión externa que actúa sobre el líquido. A cualquier temperatura entre los puntos de fusión y ebullición del agua pura, la presión de vapor de agua en equilibrio con aire (que es la suma de la presión de vapor del agua más la presión parcial de aire) obviamente es igual a la presión externa. Por lo tanto, en un sistema abierto, una solución líquida saturada agua-aire, para una dada presión externa, estará a la temperatura de ebullición a todas las temperaturas. No obstante, la experiencia cotidiana no parece sugerirlo. En este trabajo se discute diferentes aspectos de esta aparente paradoja con base en experimentación casera sencilla y la interpretación del comportamiento del sistema a partir de las teorías de la formación de burbujas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Boiling]]></kwd>
<kwd lng="en"><![CDATA[bubbling]]></kwd>
<kwd lng="en"><![CDATA[phase equilibria]]></kwd>
<kwd lng="en"><![CDATA[open systems]]></kwd>
<kwd lng="en"><![CDATA[aqueous dissolutions]]></kwd>
<kwd lng="en"><![CDATA[paradoxes]]></kwd>
<kwd lng="es"><![CDATA[Ebullición]]></kwd>
<kwd lng="es"><![CDATA[burbujeo]]></kwd>
<kwd lng="es"><![CDATA[equilibrios de fase]]></kwd>
<kwd lng="es"><![CDATA[disoluciones acuosas]]></kwd>
<kwd lng="es"><![CDATA[sistemas abiertos]]></kwd>
<kwd lng="es"><![CDATA[paradojas]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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