please explain me this para
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Frnd Well, the problem is with the height, the air pressure, and the water temperature.
As higher you get as lower the air pressure becomes. And air pressure is always connected with temperature. So, if the air pressure goes down the temperature goes down, logically if the air pressure goes up the temperature goes up as well. They are always in a relationship and connection.
So due to the low air pressure on a high mountain, the water boils, with bubbles and steam, already at a low temperature. We have to remember that once the water boils it will not get hotter. So if the water boils at a specific water temperature it will stay at this temperature, no matter what.
So what’s the story with boiling eggs? Eggs have something interesting, the yolk and the egg white don’t harden at the same water temperature. The yolk needs around 65 C (149 F) to get hard and the egg white needs around 85 C (185 F) to get completely hard. So if we are at the Mount Everest, which we climbed up at the beginning, we are at 8 848 m (20 236 feet). There the water boils already at around 70 C (158 F). So the yolk might get hard but the white outside will stay glibber.
Hope it helped
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As higher you get as lower the air pressure becomes. And air pressure is always connected with temperature. So, if the air pressure goes down the temperature goes down, logically if the air pressure goes up the temperature goes up as well. They are always in a relationship and connection.
So due to the low air pressure on a high mountain, the water boils, with bubbles and steam, already at a low temperature. We have to remember that once the water boils it will not get hotter. So if the water boils at a specific water temperature it will stay at this temperature, no matter what.
So what’s the story with boiling eggs? Eggs have something interesting, the yolk and the egg white don’t harden at the same water temperature. The yolk needs around 65 C (149 F) to get hard and the egg white needs around 85 C (185 F) to get completely hard. So if we are at the Mount Everest, which we climbed up at the beginning, we are at 8 848 m (20 236 feet). There the water boils already at around 70 C (158 F). So the yolk might get hard but the white outside will stay glibber.
Hope it helped
#follow
#GeniuSk101
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To boil an egg, we need to put it in boiling water. Water boils at 100°C (99.61°C to be precise) and pressure of 100kPa
At extreme heights like Mount Everest, the pressure and temperature decreases to 34kPa and 71°C respectively.
When we try to boil water, it will start boiling at 71°C and after that point, temperature will not increase further as the vapour pressure will be equal to atmospheric pressure.
Egg yolk hardens on boiling at 65°C but egg white hardens at 85°C which can't be done as the temperature of water is not rising more than 71°C.
Hence, you cannot enjoy a boiled egg on Everest.
At extreme heights like Mount Everest, the pressure and temperature decreases to 34kPa and 71°C respectively.
When we try to boil water, it will start boiling at 71°C and after that point, temperature will not increase further as the vapour pressure will be equal to atmospheric pressure.
Egg yolk hardens on boiling at 65°C but egg white hardens at 85°C which can't be done as the temperature of water is not rising more than 71°C.
Hence, you cannot enjoy a boiled egg on Everest.
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