Final answer:
The boiling point of water at an elevation of 9500 feet is lower than the standard 100°C observed at sea level, with estimates around 90°C due to decreased atmospheric pressure at higher altitudes.
Step-by-step explanation:
The boiling point of water decreases with an increase in altitude due to the decrease in atmospheric pressure. At sea level, where the atmospheric pressure is 760 mmHg, water boils at 100°C. However, at higher elevations, such as 9500 feet, the atmospheric pressure is much lower, which means water will boil at a temperature lower than 100°C. For instance, at around 10000 feet, which is close to 9500 feet, the boiling point of water can drop to approximately 90°C.
This is because, as altitude increases, there is less atmospheric pressure pushing down on the water, allowing it to boil at lower temperatures.
The phenomenon of reduced boiling temperature at higher altitudes has practical implications for cooking, as detailed cooking instructions can change, like the added time needed for boiling eggs or adjustments required for baking cakes.
In places like Denver, Colorado, which is situated at about 1600 meters (roughly 5249 feet) above sea level, the atmospheric pressure is about 640 mm Hg, and the boiling point is roughly 95°C.