Abstract
How high the temperature of a liquid can be raised beyond its boiling point without vaporizing (known as the limit of superheat) is an interesting subject of investigation. A different method of finding the limit of superheat of liquids is presented here. The superheated liquids are taken in the form of drops suspended in a dust free gel. The temperature of the superheated liquid is increased very slowly from room temperature to the temperature at which the liquid nucleates to boiling. The nucleation is detected acoustically by a sensitive piezoelectric transducer, coupled to a multichannel scaler, and the nucleation rate is observed as a function of time. The limit of superheat measured by the present method supersedes other measurements and theoretical predictions in reaching the temperature closest to the critical temperature of the liquids.
