The boiling point of water decrease when the altitude increase; the value at Johannesburg is near 94 0C.
94oC
94.146
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The boiling point of any liquid is the temperature at which its vapor pressure becomes equal to the atmospheric pressure. So if the atmospheric pressure is lower, it will take a lower temperature to make the vapor pressure equal to that of atmospheric pressure. At hill-stations, the air is generally thinner due to the altitude and the atmospheric pressure is also lower. Here, it requires less than 100oC temperature to reach the point where the vapor pressure of water reaches that of air. So, water boils below 100oC at hill stations.
Depending on the altitude the boiling point will differ. This calculator will give you the boiling point of the altitude that you desire to discover: http://www.csgnetwork.com/h2oboilcalc.html
The boiling point of water is 100 degrees C, but only at sea level, or in other words, at an atmospheric pressure of 1013.2 millibars. As the altitude increases (or the pressure decreases, same thing), the boiling point goes down. This happens at the rate of about 1 degree C for every thousand feet of altitude gained or for every 35 millibars of pressure lost. The boiling point of pure water is 100 0C at 760 mm col. Hg. ((101.325 kPa of atmospheric pressure). This is not a coincidence. The Celsius scale was originally defined around the boiling and freezing points of water.
In atmospheric pressure (ie at sea level), water boils at 100 degrees Celsius.
Boiling point is described as the point at which vapor pressure is equal to atmospheric pressure. Adding sodium hydroxide into boiling water would increase the boiling point of the solution (it would be a solution if you add the NaOH into it). This is due to the addition of ionic particles. The addition of ionic particles blocks the path for water molecules to escape from the solution. Therefore, it would take longer for vapor pressure to equal atmospheric pressure. Similarly, there would be a high boiling point in lower altitudes than in higher altitudes due to the differences in atmospheric pressure. In lower altitudes, it would be harder to reach boiling point due to more atmospheric pressure. Meanwhile, at higher altitudes, it would be easier to reach boiling point due less atmospheric pressure.
Boiling point is dependent on air pressure. Air pressure is dependent on altitude. Durban is coastal, almost sea level. Johannesburg is inland, quite a bit higher. High altitude = low air pressure = low boiling point.
The boiling point of water decrease when the altitude increase and the atmospheric pressure decrease.
The higher the pressure, the higher the boiling point. Boiling occurs when the atmospheric pressure equals the vapor pressure. So, at higher altitudes where the atmospheric pressure is lower, the vapor pressure is also lower which in turn creates a lower boiling point which causes foods to have to cook longer.
The property of matter that is dependent on altitude is atmospheric pressure. Atmospheric pressure decreases with increasing altitude due to the decrease in the weight of the air above. This decrease in pressure affects various aspects of the environment, such as boiling points of liquids and gas behavior.
Ya ........ if you have an egg on the top of high mountain the altitude and less air density causes lower boiling points and when you get higher it reduces the boiling point of the water and it is due to atmospheric pressure.Boiling is directly proportional to atmospheric pressure which becomes lower when we go above the sea level example mountainous areas. Answered by 12th standard student.SSK.
Higher altitude decreases the boiling point of water. Boiling point is defined as the point at which the vapour pressure of the substance above the liquid is equal to the external atmospheric pressure. Since the external atmospheric pressure is lower at higher altitudes, a lower vapour pressure of water is required for water to boil and therefore a lower temperature is required to achieve the desired vapour pressure.
Yes. The boiling point of water is lower at higher altitudes because there is less atmospheric pressure.
The boiling point of any liquid is the temperature at which its vapor pressure becomes equal to the atmospheric pressure. So if the atmospheric pressure is lower, it will take a lower temperature to make the vapor pressure equal to that of atmospheric pressure. At hill-stations, the air is generally thinner due to the altitude and the atmospheric pressure is also lower. Here, it requires less than 100oC temperature to reach the point where the vapor pressure of water reaches that of air. So, water boils below 100oC at hill stations.
The normal boiling point (also called the atmospheric boiling point or the atmospheric pressure boiling point) of a liquid is the special case in which the vapor pressure of the liquid equals the defined atmospheric pressure at sea level, atmosphere
The boiling point of water (or other liquids) depends on the pressure acting on it. As you increase the altitude, the atmospheric pressure decreases and as it does, the boiling point of the liquid decreases. The atmospheric pressure at the summit of Mount Everest is approx one thrid the pressure at sea level and so water boils at approx 71 deg C.
Yes. In general, higher altitudes mean lower atmospheric pressure. Lower atmospheric pressure means lower boiling points.
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