Question

Explain why an egg cooks more slowly in boiling water in Denver than in New York City. (Hint: Consider the effect of temperature on reaction rate and the effect of pressure on boiling point.)

a) Lower pressure in Denver increases boiling point, slowing the reaction.
b) Higher pressure in Denver increases boiling point, slowing the reaction.
c) Lower pressure in Denver decreases boiling point, speeding up the reaction.
d) Higher pressure in Denver decreases boiling point, speeding up the reaction.

Answer 1

An egg cooks more slowly in boiling water in Denver compared to New York City due to the effect of pressure on the boiling point. The higher altitude in Denver results in lower atmospheric pressure, lowering the boiling point of water and causing it to boil at a lower temperature.

Step-by-step explanation:

The reason an egg cooks more slowly in boiling water in Denver than in New York City is due to the effect of pressure on the boiling point.

In Denver, the altitude is higher than in New York City, resulting in lower atmospheric pressure. With lower pressure, the boiling point of water decreases.

As a result, the water boils at a lower temperature in Denver compared to New York City. Since the temperature is lower, it takes longer for the egg to cook.

Example: At sea level, where the atmospheric pressure is standard, water boils at 100°C. In Denver, which is at a higher altitude, the atmospheric pressure is lower, causing water to boil at around 95°C.

The lower boiling point in Denver makes the cooking process slower compared to New York City.