  How high the temperature of a liquid be raised beyond its boiling point
without vaporizing (known as the limit of superheat) is an interesting subject
of investigation. A new method of finding the limit of superheat of liquids is
presented here. The superheated liquids are taken in the form of drops
suspended in visco elastic gel. The nucleation is detected acoustically by a
sensitive piezo-electric transducer, coupled to a multi channel scaler and the
nucleation is observed as a funtion of time and with increase of temperature.
The limit of superheat measured by the present method supersedes all other
measurements and theoretical predictions in reaching closest to the critical
temperature and warrants improved theoretical predictions.
