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threy
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Why does water boil faster in high region than low region?
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I'm somewhat new here, so please forgive my presumption. Isn't the leap from "ideal gas law" to "vapor pressure" rather significant? Given the link you provided, is it wrong of me to point it out?phinds said:Google "ideal gas law"
https://www.physicsforums.com/threads/very-little-excuse-to-ask-a-question-cold.765735/
jackwhirl said:I'm somewhat new here, so please forgive my presumption. Isn't the leap from "ideal gas law" to "vapor pressure" rather significant? Given the link you provided, is it wrong of me to point it out?
Water boils faster in high regions because the air pressure is lower. As altitude increases, the air pressure decreases, which means there are fewer air molecules pushing down on the surface of the water. This lower pressure allows the water molecules to escape into the air more easily, causing the water to boil at a lower temperature.
Air pressure and boiling point have an inverse relationship. When air pressure is high, the boiling point of water is also high. Conversely, when air pressure is low, the boiling point of water is low. This is because air pressure affects the rate at which water molecules can escape into the air as steam.
No, the boiling point of water changes as altitude changes. As altitude increases, the boiling point of water decreases. Conversely, as altitude decreases, the boiling point of water increases. This is due to the changes in air pressure at different altitudes.
Not significantly. The type of water (such as tap water, distilled water, or saltwater) has a minimal effect on its boiling point in high regions. The main factor that affects the boiling point of water in high regions is the air pressure.
Yes, water can boil at a temperature lower than 100 degrees Celsius in high regions. As altitude increases, the boiling point of water decreases, and it can boil at temperatures as low as 70 degrees Celsius. This is why it takes longer to cook food at higher altitudes, as the water cannot reach the high temperatures needed for cooking.