Final answer:
The boiling point of water decreases at higher altitudes due to lower atmospheric pressure. This has practical implications for cooking times and methods in high-altitude locations.
Step-by-step explanation:
At higher altitudes where the atmospheric pressure is lower, the boiling point of water is also lower. This is because with less atmospheric pressure, the water boils at a lower temperature. For example, in Denver, Colorado, which is approximately 1600 m above sea level, the boiling point of water is around 95°C. Similar changes in boiling points are also observed when solutes like salt are added to water, resulting in a boiling point elevation; the solution boils at a higher temperature than pure water.
At the surface level, typical variations in atmospheric pressure are small and lead to minor adjustments in the boiling point of water. But as altitude increases, these changes become more significant. In cooking, this effect is noted with adjusted cooking times or instructions for high-altitude locations due to the reduced boiling point at elevated altitudes. Pressure cookers take advantage of the inverse relationship by increasing pressure to elevate boiling points for faster cooking.
Understanding the dependence of boiling point on pressure is essential for various applications, from everyday cooking to industrial processes where the control of boiling temperatures is critical.