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Why does it take longer to boil water at higher altitudes than lower altitudes?
Water boils at a lower temperature at higher altitudes due to decreased atmospheric pressure. This means that the water must absorb more heat energy to reach its boiling point, resulting in a longer boiling time compared to lower altitudes where boiling occurs at a higher temperature.
Why high pressure needed in autoclave?
To sterilise effectively the water in the autoclave needs to reach a temperature of 120°C. Since water at atmospheric pressure boils at 100°C, a higher pressure is needed to reach that temperature.
How can water be made to boil at a temperature greater than its normal boiling point?
At sea level water boils at 212f, to reach a higher temperature reading you would have to add pressure.
If you try to cook an egg boiling water while camping at elevation pf 0.5 km in the mountainyou will find that it takes longer than it does at home .Explain why?
At higher elevations, the atmospheric pressure is less. As you reduce the pressure, the temperature at which water boils is reduced. So, it will NOT take longer to boil, but will take shorter. It doesn't have to reach 212ºF at elevations, so it will boil at a lower temperature, which should take less time, unless, of course, you have a lot of wind or something else affecting the time to reach this lower temperature. In fact, the boiling point for water at 500 m above sea level is approximately 209ºF compared to 212ºF at home, depending on where home is.
What is the variable of which water boils faster saltwater or freshwater?
Saltwater boils at a higher temperature than freshwater due to the presence of dissolved salts, which elevate the boiling point. This phenomenon is known as boiling point elevation. Consequently, while it may take longer for saltwater to reach its boiling point, once boiling, it can sustain higher temperatures than freshwater. Thus, in practical cooking scenarios, freshwater will reach its boiling point faster than saltwater.
Why does water boils at lower temperatures than in a valley?
Water boils at lower temperatures at higher altitudes because the atmospheric pressure is lower. In a valley, the air pressure is greater, which allows water to reach a higher temperature before boiling. At higher altitudes, where the air pressure is lower, the boiling point of water decreases.
Does it take longer to cook spagehtti at sea level or on a mountain?
The boiling temperature of water is dependent on the surrounding pressure. And air pressure decreases as you get higher up. As pressure decreases, so does the boiling point. This means that the water will start to boil faster on the mountain, but it will boil at a lower temperature. At a lower temperature, food takes longer to cook.
What effect does adding a solute have on the boiling of solution?
The solution freezes at a lower temperature and boils at a higher temperature.
Why boiling takes more time on mountain?
Water boils when the vapor pressure due to the temperature of the water is equal to the pressure outside. The air pressure on mountains is slightly less because there is less atmosphere above you, so water boils at a lower temperature (only by a few degrees, though) at higher altitudes. Because of this, you need to boil food at higher altitudes longer to compensate and make sure it is cooked as much as if you boiled the same food at a higher temperature at a lower altitude for a shorter amount of time.
What is the highest temperature that liquid nitrogen can reach?
At atmospheric pressure, liquid nitrogen boils at -196 degrees Celsius (-321 degrees Fahrenheit). If the pressure is increased, the temperature at which liquid nitrogen boils also increases.
Why does plain water boil faster then salt water?
A liquid boils when the vapor pressure of the liquid is equal to the atmospheric pressure. The presence of salt in the water reduces the vapor pressure of the water at the temperature at which plain or distilled water will boil. Since the temperature of the salt water must be higher to reach the same vapor pressure as the atmosphere, it takes longer to boil.
The temperature of the aqueous content of an unremittingly ogled cooking container does not reach 212 degrees Fahrenheit?
A watched pot never boils. Submitted by "the Gatling's"
