Question

in the cer worksheet, you drafted a scientific argument to explain how materials used on mountaintops are engineered. with a partner, reevaluate the evidence cited in your arguments. 21 sep construct an explanation at high altitude, the boiling point of water changes. does it go up or down? why? how would this affect cooking on a mountain? explain why the boiling point changes at higher altitude and design a solution to this cooking problem.

Explanation:

At high altitude, atmospheric pressure is lower. The boiling point of a liquid occurs when its vapor pressure equals the external pressure. With lower external pressure (at high altitude), water reaches a vapor - pressure - equal - to - external - pressure state at a lower temperature. So the boiling point of water goes down. This affects cooking on a mountain as foods may take longer to cook thoroughly (since the cooking temperature is lower). A solution could be using a pressure cooker. In a pressure cooker, the internal pressure is increased. This raises the boiling point of water (inside the pressure cooker) back to a level (or higher) similar to that at lower altitudes, allowing for normal cooking times.

Answer:

The boiling point of water goes down at high altitude. This is because atmospheric pressure is lower at high altitude, and the boiling point of a liquid is when its vapor pressure equals the external pressure. Lower external pressure means a lower boiling temperature. Cooking on a mountain is affected as foods may undercook (due to lower cooking temperature), and a solution is using a pressure cooker (to increase internal pressure and raise the boiling point of water for proper cooking).