饺子或肉丸在制作过程中,内部含有微量空气和二氧化碳。当刚投入水中时,由于饺子或肉丸的密度比水大,浮力小于质量,它们就沉到锅底。当加热至煮熟后,内部的气体和肉质都同时膨胀,整个饺子或肉丸的体积就增大许多,也就是增大了它的排水量。根据阿基米德原理(Archimedes’princip Dumplings or meatballs contain trace amounts of air and carbon dioxide during their production. When they have just been put into the water, because the density of the dumplings or meatballs is greater than that of water and the buoyancy is less than the mass, they sink to the bottom of the pot. When heated until cooked, the internal gas and flesh expand simultaneously, and the volume of the whole dumpling or meatball increases, which means that it increases its drainage. According to the Archimedes’princip