Effect of a Vacuum on Liquid Boiling Point

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When a liquid is placed under pressure, its boiling point increases, while a vacuum decreases the boiling point. This means that in a vacuum, liquids boil at lower temperatures. The relationship between pressure and boiling point is crucial for understanding phase changes in liquids. A reference link is provided for further details on water boiling points at various pressures. Understanding these principles is essential in fields like cooking and industrial processes.
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When a liquid is put under pressure its boiling point rises. Those this mean if a liquid is in a vacuum its boiling point will lower?
 
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