<<No MT, actually Amianthus is right, a stirofoam coffee cup cannot withstand enough pressure differential to cause the effect you are talking about, if you ever find one that seals at all you have found an unusual one .>>
You don't need a perfect seal for the heated gases inside to increase the atmospheric pressure.
<<If you were to place a bit of dry ice into a styrofoam cup and place a lid on it the CO2 would sublime and raise the pressure on the cups interior untill the lid would come off with a pop, this pop would represent less than one half of one LbPSI.>>
Meaningless test unless conducted on the actual cup and lid used by McDonalds and given to Stella. Remember, plane, the debate was (on my side) only about the theoretical possibility. I had no idea how much pressure would be exerted on the lid from within.
<<Lets assume that when the cup was filled with hot coffe the liquid was ten degrees cooler than boiling, then the lid would be applied, a well designed lid will vent , but assumeing that the lid would not vent ,the sealed hot liquid and vapor would tend to develop a reduced pressure as it lost heat and the vapor condensed .>>
Again you're assuming without any factual basis that the liquid will lose heat faster than the vapor condenses.
<<I recall my mother canning tomato , beans , jelly etc. The usual procedure is to bring the liquid in the jars up to a high tempreture and then apply a lid loosely , when the heat is removed the contraction of the vapor and air and the liquid within the jar causes the lid to pop down in a vacuum seal.>>
No one is denying the eventual result, plane, but that says nothing regarding how long the lid can stay in place while the gas mixture inside the cup is still hot.
<<There are a few things that can be done that seem like the effect that you are speaking of , but they canot be done with a coffee urn.>>
Check out what happens when you drop three "Mentos" into a two liter diet drink.
http://video.google.com/videoplay?docid=-1450915772177922792<<Note that water holds almost no disolved gas at 190 degrees.>>
Dissolved gas was my error, but recall that I backtracked and the argument still works on the classical definition of boiling - - which is a simple change-of-state process depending for each liquid only on temperature and atmospheric pressure.
<<Water brought to the boiling point will not necessacerily boil if undisturbed. Then when it is disturbed it can boil suddenly.>>
Thanks for pointing that out - -
another argument in favour of Stella.
http://www.snopes.com/science/microwave.asp<<Note that this couldn't be done with a coffee urn .>>
I don't know about that but all of this was happening in a cup anyway.