Finger Lakes also. I was taking my kid to a soccer game and someone had a 100 ft water fall, in their back yard near Watkins Glen...

NY is full of gorges like this. You just have to look.

Hexane extraction using fractjonal distillation was a common method for vegetable oil production. So yes in part the oil will be boiled. It's not what a pot on your stove would look like, and takes into account vapor pressures differences, but it boiled would be an accurate description.

Signed, a Chemical Engineer.

"Boiling" for water is when the vapor pressure of the liquid, equals the ambient air pressure. Water at any pressure has a vapor component, it just happens to be a lower pressure typically than ambient pressure. That's why you can leave a glass of water out, and eventually it will evaporate.

Oil's have a vapor pressure also, it just happens to be much higher than water. We boil oil all the time, as this is typically how it is refined and processed, even vegetable oils. However some oils decompose, before they get to their boiling point.

Frying as others have said is when you boil water out of food, using hot oil.

If you put water under a high enough vacuum, even at room temperature the vapor pressure will equal the ambient temperature and it will boil. In cities like Denver you have to adjust baking and cooking because water actually boils lower than the typical 212F/100C

Given a few base assumptions, and using PV=nRT the most likely scenario is minor to major bends, maybe ruptured ear drums and things from rapid pressure drop.

The subject chamber couldn't develop a full vacuum, but a ratio of chamber to plunger volume. The volume would change the temp would drop a little and the pressure would drop a lot. Reverse it and pressure and temp go up. But if the pressure drop was high enough the nitrogen in solution in ylur blood would come out but the pressure rise again wouldn't be enough to make go back in solution.

The bends are painful and starts in places like the joints but can mean death if severe enough.

Austin Texas has a really neat history with man amd bats. Basically they encouraged bats early on by building habits (before it was cool) and now they have some amazing populations.

Its wild to watch them fly out from the Congress street bridge at dusk.

Grrat explanation so I'll add to it. Lycopenes specifically are alcohol soluble and vodka helps in getting them into the flavor profile. (alcohol is a not an emulsifier though, here its a solubilizer) The ethanol extracts it, then evaporates leaving it suspended in the sauce.

>I’m still looking to better understand how ambient liquid pressure affects bubble velocity.

Stokes law

In a stable volume the pressure wouldn't affect the rate at which it 'fell' in this case falling is negative. But in the case of a bubble, it's pressure is equal to the liquid at the level it is in. But as the bubble ascends through the liquid column, the bubble diameter will increase to maintain pressure.

Now if we take Stokes law and the fact that pressure will vary linearly through the column, but velocity will vary by the square, and terminal velocity will vary by the cube, Id venture to say that the optimal water depth is farthest away from the point where the bubble was created, as R would be the greatest (until structure is no longer supported).

Proteins are floppy for lack of a better word. They're long and stringy, and can have multiple results. Think of it like trying to react spaghetti, and each way you bend the spaghetti gives you a different result.

When I was in college in the early 90's I had professors spending lots of supercomputer time just trying to predict protein folding.