noun a condition in which a liquid bubbles and turns to vapor when heated
verb to heat a liquid until it reaches its boiling point
In cooking, the word 'boil' is used to describe the process of heating a liquid until it reaches its boiling point and bubbles vigorously. This is often done to cook ingredients or to reduce a liquid to a thicker consistency.
In medicine, 'boil' can refer to a skin infection that starts in a hair follicle or oil gland. It is characterized by a painful, red bump filled with pus.
In chemistry, 'boil' refers to the phase transition of a liquid to a gas when it reaches its boiling point. This process is important in various chemical reactions and experiments.
In physics, 'boil' can be used to describe the rapid vaporization of a liquid when it is heated to its boiling point. This process is influenced by factors such as pressure and temperature.
Boil the pasta in a pot of salted water for 10 minutes.
The mixture needs to be boiled at a specific temperature to achieve the desired reaction.
The patient has a boil on their skin that needs to be drained and treated.
The solution must be boiled to remove impurities before conducting further experiments.