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Leidenfrost effect - a phenomenon in which the liquid is in contact with the body is much hotter than the boiling point of the fluid vapor creates an insulating layer which prevents the liquid from boiling fast. The phenomenon is named after Johann Gottlob Leidenfrost [en], who raised this issue in the "Treatise on some properties of ordinary water" in 1756, although the phenomenon has watched at least Boerhaave in 1732. In everyday life, the phenomenon of the easiest way to watch the cooking: to assess the frying temperature at her squirt water - when the temperature has reached or are above the Leidenfrost point, the water will gather in drops, which will "slide" on the metal surface and evaporate longer than if it took place in a frying pan, heated stronger than the boiling point of water, but below the Leidenfrost point. The same effect is responsible for this behavior of liquid nitrogen spilled on the floor at room temperature. The most spectacular demonstration of its quite dangerous: for example, dipping wet fingers in molten lead, hands sinking in molten steel or vyplёvyvanie liquid nitrogen / blowing rings evaporating nitrogen. The latter, moreover, can lead to death.