why does water boil below 100 degree Celsius at high altitude
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Hey Mate Here Is your Answer!!
At higher altitudes, air pressure is lower. The reduced air pressure lowers the temperature at which water boils in an open container. So, water actually boils faster at higher altitudes,
but it takes longer to cook foods because the water boils at a lower temperature. This lower temperature slows down the physical and chemical changes that take place when foods are cooked in water.
At higher altitudes, air pressure is lower. The reduced air pressure lowers the temperature at which water boils in an open container. So, water actually boils faster at higher altitudes,
but it takes longer to cook foods because the water boils at a lower temperature. This lower temperature slows down the physical and chemical changes that take place when foods are cooked in water.
Answered by
4
Answer:
Because at higher altitude , air pressure is low
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