What can you say about the temperature of water before it is boiled?

1. 1

   Hold your hand near the water. If you want to form a very rough idea of whether water is cold, lukewarm, or hot, first hold your hand above the water. If you feel heat radiate off of the water, it is hot and may burn you. If you feel no heat, the water will either be room-temperature or cold.

   • Do not stick your hand directly into water—either in a kitchen or in nature—without first holding your hand above it to gauge the temperature.

2. 2

   Dip your elbow in the water. If the water container is large enough, dip one of your elbows into the water. This will give you a rough idea of the water’s temperature. You’ll be able to instantly tell if the water is hot or cold.

   • Avoid putting your hand into water of an unknown temperature, as you could scald yourself.

3. 3

   Gauge the water temperature. If you leave your elbow in the water or 5–10 seconds, you’ll be able to form a rough idea of the water’s temperature. If the water feels slightly warm, but not hot, it’s around 100 °F (38 °C).[1] X Research source Go to source

1. 1

   Look for condensation on the water container. If your water is in a glass or metal container (such as a thermos or a saucepan) and you notice condensation beginning to form, you’ll know that the water is colder than the surrounding air.[2] X Trustworthy Source American Chemical Society Scientific society for those involved with chemistry and publisher of several leading peer-reviewed scientific journals Go to source

   • Roughly speaking, condensation will form more rapidly when the water is much colder than the air temperature.
   • If you notice that condensation forms on the outside of a glass in 2 or 3 minutes, the water you’re dealing with is very cold.

2. 2

   Note if ice begins to form. If the water in question is very cold and beginning to freeze, you’ll notice that a small layer of ice has begun to form around the edges. Water that is beginning to freeze will be very near 32 °F (0 °C), although it may still be a couple of degrees warmer, in the range of 33 to 35 °F (1 to 2 °C).[3] X Research source Go to source

   • If you’re looking at a bowl of water in your freezer, for example, you’ll notice small pieces of ice starting to form where the water meets the side of the bowl.

3. 3

   Check if the water is frozen. This is an easy step that you can complete with a single glance. If the water is frozen (solid ice), its temperature is at or below 32 °F (0 °C).

1. 1

   Look for small bubbles as water begins to heat. If you’d like to have a reasonably precise idea of water’s temperature as it heats, watch the small bubbles that form on the bottom of the pan or pot. Very small bubbles indicate that the water is roughly 160 °F (71 °C).[4] X Research source Go to source

   • Bubbles at this low temperature are said to look like "shrimp eyes"—about the size of the head of a pin.

2. 2

   Watch for medium-sized bubbles. As the water continues to heat, the bubbles on the bottom will grow until they’re slightly larger than the "shrimp eye" size. This is a good indication that your heating water is nearing 175 °F (79 °C).[5] X Research source Go to source

   • Slight wisps of steam will also start to rise from the heating water as it reaches 175 °F (79 °C).
   • Bubbles of this size are known as "crab eyes."

3. 3

   Watch for larger, rising bubbles. The bubbles on the pot’s bottom will continue to grow in size, and eventually start rising to the top of the water. At this point, your water will be about 185 °F (85 °C). You can also tell when the water reaches 185 °F (85 °C) because you’ll be able to hear a slight rattling sound from the bottom of the pot.[6] X Research source Go to source

   • The first bubbles that begin to rise to the surface are about the size of "fish eyes."

4. 4

   Look for the "string of pearls" phase. This is the final stage of heating water before it begins to fully boil. Larger bubbles from the bottom of the pot will begin to quickly rise to the surface, forming several continuous chains of rising bubbles. Water at this stage will be between 195 to 205 °F (91 to 96 °C).[7] X Research source Go to source

   • Soon after the "string of pearls" phase, the water will reach 212 °F (100 °C) and come to a rolling boil.

• How do I know if the liquid I have is room temperature?

  If the liquid has been sitting in plain atmosphere unbiased by things such as air conditioning, heaters, refrigeration, etc., it should be room temperature.

This article was co-authored by Meredith Juncker, PhD. Meredith Juncker is a PhD candidate in Biochemistry and Molecular Biology at Louisiana State University Health Sciences Center. Her studies are focused on proteins and neurodegenerative diseases. This article has been viewed 228,274 times.

Co-authors: 7

Updated: August 23, 2022

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• "I needed to know the estimate temperature for each method."

The simple answer to this question is that the boiling point of water is 100 °C or 212 °F at 1 atmosphere of pressure (sea level).

However, the value is not a constant. The boiling point of water depends on the atmospheric pressure, which changes according to elevation. Water boils at a lower temperature as you gain altitude (e.g., going higher on a mountain), and boils at a higher temperature if you increase atmospheric pressure (coming back down to sea level or going below it).

The boiling point of water also depends on the purity of the water. Water that contains impurities (such as salted water) boils at a higher temperature than pure water. This phenomenon is called boiling point elevation, which is one of the colligative properties of matter.

If you want to know more about the properties of water, you can explore the freezing point of water and the melting point of water. You can also contrast the boiling point of water to the boiling point of milk.

• Goldberg, David E. (1988). 3,000 Solved Problems in Chemistry (1st ed.). McGraw-Hill. section 17.43, p. 321. ISBN 0-07-023684-4.
• West, J. B. (1999). "Barometric pressures on Mt. Everest: New data and physiological significance." Journal of Applied Physiology. 86 (3): 1062–6. doi:10.1152/jappl.1999.86.3.1062