From: peter@tsto.co.uk   
      
   On 07/06/16 15:31, dlzc wrote:   
   > 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   
      
   itym Erlenmeyer?   
      
   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.   
      
   Yup.   
      
   But I would usually want to stir almost everything with a magnetic   
   stirrer anyway, and they don't work so well in RB flasks.   
      
   -- Peter F   
      
   >   
   > David A. Smith   
   >   
      
   --- SoupGate-Win32 v1.05   
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