Final answer:
The question relates to the activation energy (Ea) for cooking an egg, with the student noting differing boiling points and cook times at varying altitudes. A lower boiling point at high altitude explains the longer cooking time in Colorado compared to sea level in Houston due to the altitude-related decrease in atmospheric pressure.
Step-by-step explanation:
The student's question involves understanding the activation energy (Ea) of a chemical process—in this case, cooking an egg by boiling. The concept discussed in the question pertains to how atmospheric pressure at different altitudes affects the boiling point of water and consequently the time it takes to cook food. At high altitudes, such as in Cripple Creek, Colorado, the atmospheric pressure is lower, which results in a lower boiling point for water. This decreased temperature means a longer cooking time due to the slower rate of heat transfer to the egg. Conversely, at sea level in Houston, the pressure is higher, which translates to a higher boiling point of water and faster cooking due to the higher temperature.
In the given problem, it is asked to calculate the activation energy for cooking an egg. However, the question may be missing some details or context, as typically additional information such as the rate constants at different temperatures would be required to calculate activation energy using the Arrhenius equation. The question seems to be a combination of concepts from chemistry and physics, and because the main concept involves the change in reaction rate due to temperature, which is a chemical principle, the subject is categorized as Chemistry.