Question

Use the Gizmo to find the freezing, meting, and boiling points of water at 5,000 meters (16,404 feet). Write these values below.

Freezing point: ________ Melting point: __________ Boiling point: ____________

How did altitude affect the freezing, melting, and boiling points of water?
Try to explain these results based on the fact that air pressure decreases with altitude. It possible, discuss your ideas with your classmates and teacher. the reason boiling was lower.
Why does pasta take longer to cook in the mountains ?
A pressure cooker allows food to be cooked under high pressure. Why is this useful?

Answer 1

The boiling point of water decreases with higher altitude due to lower atmospheric pressure, while the freezing and melting points remain constant. Cooking times are increased because water boils at a lower temperature. Pressure cookers help counteract this effect by increasing the pressure and thus the boiling point inside the vessel.

Step-by-step explanation:

At an altitude of 5,000 meters, the freezing point and melting point of water remain unchanged at 0°C; however, the boiling point is affected by the lower atmospheric pressure and is lower than 100°C, the boiling point at sea level. Although a precise boiling point at this altitude isn't provided here, for elaboration, at 1,500 meters (approximately 5,000 feet), water boils at about 95°C, and at higher altitudes, such as 5,000 meters, the boiling point would be even lower.

Altitude affects the boiling point of water because the air pressure decreases as altitude increases. With reduced atmospheric pressure, less energy is required for water molecules to escape the liquid phase and become gas, thus leading to a decrease in boiling temperature. This concept explains why pasta takes longer to cook in the mountains, because at a lower boiling temperature, water has less heat energy to transfer to the pasta, increasing cooking time. A pressure cooker is useful because it allows food to be cooked under higher pressure, raising the boiling point of water inside the cooker, thereby cooking food more quickly.

Answer 2

See explanation

Step-by-step explanation:

Freezing point and melting point increases slightly at higher altitude

The boiling point decreases at higher altitudes.

Air pressure decreases with altitude As a result of this, atmospheric pressure decreases and water must now boil at a lower temperature. In order to compensate for this lower boiling point of water, food must take a longer time to cook. The lowering of air pressure actually means that the air becomes thinner at higher altitudes.

Pressure cookers cook food at high pressure thereby reducing the cooking time significantly. This helps to retain 50% of the nutrients in the food, lower the kitchen temperature and lower the energy cost required to cook food.