From: dlzc1@cox.net   
      
   Dear Peter Fairbrother:   
      
   On Monday, June 6, 2016 at 5:43:58 PM UTC-7, Peter Fairbrother wrote:   
   > Round-bottomed flasks are usually used when   
   > boiling, refluxing or distilling - but why?   
   ...   
   > Is there any other reason?   
      
   Heat transfer to-and-from surfaces is impeded by braking hot gas flow,   
   deadheading it against flat glass bottoms.  Likewise, internally, you will get   
   a sheet of really hot liquid on the bottom surface, that takes / makes a big   
   disturbance.  So as you    
   move away from the flat bottom to allow hot gas to flow, and convected fluid   
   to self-stir the container, you get more even heating.   
      
   If you stir the Buchner continuously, the internal fluid will evenly heat, and   
   there may be little detectable difference other than a slightly slower heat   
   rate due to less actual heated surface area.   
      
   David A. Smith   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)