Question

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:

The boiling point of water goes down at high altitude because atmospheric pressure decreases with altitude. Water boils when its vapor - pressure equals the atmospheric pressure. With lower atmospheric pressure, water reaches its vapor - pressure at a lower temperature. This affects cooking as food takes longer to cook since the boiling water is at a lower temperature. A solution is to use a pressure cooker, which increases the internal pressure and thus raises the boiling point of water inside, allowing food to cook faster.

Answer:

The boiling point of water goes down at high altitude. This is because atmospheric pressure decreases with altitude and water boils when its vapor - pressure equals the atmospheric pressure. It affects cooking as food takes longer to cook. A solution is to use a pressure cooker.