Boiling point of pure water at elevated altitudes

The boiling point of a liquid varies depending upon the surrounding environmental pressure. A liquid in a partial vacuum has a lower boiling point than when that liquid is at atmospheric pressure. A liquid at high pressure has a higher boiling point than when that liquid is at atmospheric pressure.

Because water boils at a lower temperature at higher elevations, water comes to a boil faster, but a longer boiling time is needed to cook food.

At sea level, pure water boils at 212 °F (100°C). At the lower atmospheric pressure on the top of Mount Everest, pure water boils at about 154 °F (68°C).

about 68°C.

about 162 degrees

On Mt. Everest, the highest peak in the world, it’s impossible to boil an egg because the boiling point is too low for the proteins to get ‘cooked’.

At higher altitudes, air pressure is lower. When atmospheric pressure is lower, such as at a higher altitude, it takes less energy to bring water to the boiling point. Less energy means less heat, which means water will boil at a lower temperature at a higher altitude.

101.11°C

Because the atmospheric pressure at higher altitudes is lower than at sea level. For example, on top of Mount Everest, the atmospheric pressure is approximately 0.34 atm. When you heat water at that altitude, you’ll find that it’ll start to boil at around 70∘C .

As atmospheric pressure decreases, water boils at lower temperatures. At sea level, water boils at 212 °F. Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook.

Cooking will be fastest- pressure cooker at sea level Cooking will be slowest- open vessel at higher altitude.

Food is cooked more quickly in a pressure cooker because at the higher pressure (1 bar/15 psi), the boiling point of water rises from 100 °C (212 °F) to 121 °C (250 °F). Since less water or liquid has to be heated, the food reaches its cooking temperature faster.

The same thing happens in a pressure cooker, but the temperature inside is much higher. At that pressure, water boils at 121°C (250°F). That means food can cook at a much higher temperature than it ever could at atmospheric pressure—and since cooking reactions speed up at higher temperatures, your food cooks faster.

A pressure cooker uses hot steam and pressure to quickly cook food, such as dried beans, faster than conventional cooking methods. Slow cookers use lower temperatures and longer cooking times to slowly cook food, such as meat and stews.

Hence at higher altitudes, the atmospheric pressure will be low. Therefore the boiling point of water will be lower than 100 0 C (boiling point is the temperature at which the pressure of a liquid becomes equal to that of the surroundings).

At higher altitudes because of the reduced boiling point temperature as compared to the boiling point temperature at atmospheric pressure (100°c) ,After reaching boiling point temperature is uniform .. So the heat capacity reduced..so it will take longer time to cook at higher altitudes..

the higher pressure allows the cooking to be done in water at a higher temperature which means the cooking goes faster without drying out the food.

What cooks food faster in a pressure cooker? The higher temperature of boiling water under pressure cooks the food faster. The tight lid holds pressurized water vapor above the water surface, inhibiting boiling.

If the boiling point values for a specified substance at a specified BP temperature and pressure are given, one can determine the Boiling Point at different vapor pressure values using the Clausis-Clapeyron Equation. The Clausis-Clapeyron Equation is derived from VP2=VP1e−ΔHvRT at two different temperatures.