At high altitudes, boiling point of water is less than 100°c. Give 3 reasons.
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Explanation:
High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking. Covering foods during cooking will help retain moisture. As altitude increases and atmospheric pressure decreases, the boiling point of water decreases.
Answered by
1
Answer:
High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking. Covering foods during cooking will help retain moisture. As altitude increases and atmospheric pressure decreases, the boiling point of water decreases.
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