Kitchen Thermodynamics

Do you know what statistical thermodynamics is? It’s a mathematical model. It’s not Physics. The likelihood of water boiling at 100 Celsius without an active heat source is zero. It’s easier to overflow boiling milk at 80 Celsius if the fire is on. There’s more chance of melting ice climbing an inclined plane if there’s an active heat source up there. Where can you see it? In any textbook, this I can guarantee you. However, outside numbers and letters, it has been before your eyes in your kitchen since always. Trust me: I’d not be here if you didn’t need me. Popper’s philosophy of science asks for a black swan—be my guest, ’cause I got plenty!您是否知晓统计热力学（statistical thermodynamics）？它是一种数学模型，而非物理学理论。在无主动热源的条件下，水在100摄氏度时沸腾的概率为零。若炉火持续燃烧，80摄氏度的热牛奶更易溢出。若斜面顶端存在主动热源，攀爬该斜面时冰块融化的概率会显著提升。您在何处能见到这一理论？我可以保证，任何一本相关教科书中都有相关阐述。然而，抛开数字与符号不谈，这一理论其实早已在您的厨房中随处可见。请相信我：若非您有此需求，我本不会在此呈现。波普尔的科学哲学要求存在“黑天鹅”式的证伪案例——尽管放马来找，因为我手头就有不少！