{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T02:38:13Z","timestamp":1790822293947,"version":"4.1.0"},"reference-count":20,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2015,12,4]],"date-time":"2015-12-04T00:00:00Z","timestamp":1449187200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100000001","name":"National Science Foundation","doi-asserted-by":"publisher","award":["CHE 1112046"],"award-info":[{"award-number":["CHE 1112046"]}],"id":[{"id":"10.13039\/100000001","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Temporary superheating and sustained nucleation-limited \u201csuperboiling\u201d of unstirred liquids above the normal atmospheric boiling point have been documented during microwave heating. These phenomena are reliably observed under prescribed conditions, although the duration (of superheating) and magnitude (of superheating and superboiling) vary according to system parameters such as volume of the liquid and the size and shape of the vessel. Both phenomena are mitigated by rapid stirring with an appropriate stir bar and\/or with the addition of boiling chips, which provide nucleation sites to support the phase-change from liquid to gas. With proper experimental design and especially proper stirring, the measured temperature of typical organic reaction mixtures heated at reflux will be close to the normal boiling point temperature of the solvent, whether heated using microwave radiation or conventional convective heat transfer. These observations are important to take into consideration when comparing reaction rates under conventional and microwave heating.<\/jats:p>","DOI":"10.3390\/molecules201219793","type":"journal-article","created":{"date-parts":[[2015,12,9]],"date-time":"2015-12-09T07:06:30Z","timestamp":1449644790000},"page":"21672-21680","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Microwave-Assisted Superheating and\/or Microwave-Specific Superboiling (Nucleation-Limited Boiling) of Liquids Occurs under Certain Conditions but is Mitigated by Stirring"],"prefix":"10.3390","volume":"20","author":[{"given":"Anthony","family":"Ferrari","sequence":"first","affiliation":[{"name":"Department of Chemistry and Biochemistry, Florida State University, Tallahassee, FL 32306-4390, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jacob","family":"Hunt","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Biochemistry, Florida State University, Tallahassee, FL 32306-4390, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Albert","family":"Stiegman","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Biochemistry, Florida State University, Tallahassee, FL 32306-4390, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gregory","family":"Dudley","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Biochemistry, Florida State University, Tallahassee, FL 32306-4390, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2015,12,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1240","DOI":"10.1039\/c2sc01003h","article-title":"On the rational design of microwave-actuated organic reactions","volume":"3","author":"Rosana","year":"2012","journal-title":"Chem. 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Available online:http:\/\/www.rsc.org\/chemistryworld\/News\/2012\/February\/microwave-effects-in-organic-reactions.asp."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1021\/cen-09204-scitech1","article-title":"Microwave Chemistry Remains Hot, Fast, and A Tad Mystical","volume":"92","author":"Ritter","year":"2014","journal-title":"Chem. Eng. News"},{"key":"ref_7","first-page":"23","article-title":"More on Microwaves","volume":"92","author":"Ritter","year":"2014","journal-title":"Chem. Eng. News"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"1088","DOI":"10.1002\/anie.201204103","article-title":"Microwave Effects in Organic Synthesis\u2014Myth or Reality?","volume":"52","author":"Kappe","year":"2013","journal-title":"Angew. Chem. 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