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100 degrease.

ans2. Boiling point is defined as the temperature at which the vapour point of the liquid equals the environmental pressure of the surroundings.

In practical terms this means that the bubble at the bottom of the flask is able to lift the liquid above. Only a shallow liquid for accurate measurements.

As you increase the ambient pressure, the BP rises, and as you decrease the pressure, the BP falls.

[In 1982, the IUPAC redefined the pressure at which boiling points should be measured to 1 Bar (100 kPa). This is a slight reduction in pressure, and the boiling point of water is now 99.61oC. But this minutiae is for purists only.]

Boiling point as a concept may not apply to complex mixtures of material such as cooking oil.

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