Heat Transfer and Internal Pressure: Why Does a Potato Swell on Fire?”

Описание: Why does a potato swell when it’s exposed to fire? This seemingly simple kitchen phenomenon actually demonstrates fundamental physics principles. Heat transfer, internal pressure, and material properties combine to create a fascinating reaction that Feynman often used as a teaching example to explain everyday science.

In this video, we explore how heating a potato causes water molecules inside to vaporize, creating internal pressure. The potato’s skin acts as a barrier, and as pressure builds, the potato swells. This is a perfect example of thermodynamics and heat transfer in action, showing how energy moves and matter responds to heat.

You’ll also learn why some potatoes burst violently while others just swell, and how Feynman’s approach to observing ordinary phenomena reveals deep scientific truths. Understanding this small-scale experiment helps illuminate broader principles in physics, chemistry, and material science.

In this video, you’ll discover:

How heat transfer affects the interior of a potato

Why internal pressure causes swelling

The role of water vapor and potato structure

Simple physics lessons hidden in everyday cooking

How Feynman taught science through curiosity and observation

This video is for viewers who enjoy practical science, thermodynamics, physics experiments, and learning from everyday phenomena. Concepts are explained clearly, visually, and professionally — making science fascinating and accessible.

Watch until the end to see why a potato swelling on fire is more than a cooking trick — it’s physics in action.

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