<P> Boiling water is used as a method of making it potable by killing microbes that may be present . The sensitivity of different micro-organisms to heat varies, but if water is held at 70 ° C (158 ° F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling point of water . </P> <P> Boiling is also used in cooking . Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks, and soups . As a cooking method, it is simple and suitable for large - scale cookery . Tough meats or poultry can be given a long, slow cooking and a nutritious stock is produced . Disadvantages include loss of water - soluble vitamins and minerals . Commercially prepared foodstuffs are sometimes packed in polythene sachets and sold as "boil - in - the - bag" products . </P> <P> Nucleate boiling is characterized by the growth of bubbles or pops on a heated surface, which rises from discrete points on a surface, whose temperature is only slightly above the liquids . In general, the number of nucleation sites are increased by an increasing surface temperature . </P> <P> An irregular surface of the boiling vessel (i.e., increased surface roughness) or additives to the fluid (i.e., surfactants and / or nanoparticles) can create additional nucleation sites, while an exceptionally smooth surface, such as plastic, lends itself to superheating . Under these conditions, a heated liquid may show boiling delay and the temperature may go somewhat above the boiling point without boiling . </P>

Give the name of a thing that never boils but is a liquid