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There is lower air pressure.
Water boils at lower temperatures at higher altitudes because the atmospheric pressure is lower. In a valley, the air pressure is greater, which allows water to reach a higher temperature before boiling. At higher altitudes, where the air pressure is lower, the boiling point of water decreases.
In temperate zone away from water, in desert areas, and at higher altitudes.
Water boils when the vapor pressure due to the temperature of the water is equal to the pressure outside. The air pressure on mountains is slightly less because there is less atmosphere above you, so water boils at a lower temperature (only by a few degrees, though) at higher altitudes. Because of this, you need to boil food at higher altitudes longer to compensate and make sure it is cooked as much as if you boiled the same food at a higher temperature at a lower altitude for a shorter amount of time.
The boiling point of water goes down at higher altitudes, and so foods take longer to cook (because the temperature of the food doesn't usually exceed the boiling point of water).See the Related Questions about how elevation effects the boiling point of water.
There is lower air pressure.
Not only in the laboratory, also at higher altitudes. The boiling point of water depends on the pressure. "100 degrees" is only at some pressure defined as standard pressure. At high altitudes (cities like La Paz, for example), it takes longer to cook food - because water boils at a lower temperature.Not only in the laboratory, also at higher altitudes. The boiling point of water depends on the pressure. "100 degrees" is only at some pressure defined as standard pressure. At high altitudes (cities like La Paz, for example), it takes longer to cook food - because water boils at a lower temperature.Not only in the laboratory, also at higher altitudes. The boiling point of water depends on the pressure. "100 degrees" is only at some pressure defined as standard pressure. At high altitudes (cities like La Paz, for example), it takes longer to cook food - because water boils at a lower temperature.Not only in the laboratory, also at higher altitudes. The boiling point of water depends on the pressure. "100 degrees" is only at some pressure defined as standard pressure. At high altitudes (cities like La Paz, for example), it takes longer to cook food - because water boils at a lower temperature.
Water boils at lower temperatures at higher altitudes because the atmospheric pressure is lower. In a valley, the air pressure is greater, which allows water to reach a higher temperature before boiling. At higher altitudes, where the air pressure is lower, the boiling point of water decreases.
In the theory of Roberto Leon - in the amounts of higher altitudes, you should cook with 3,000 pounds of water because I am in love with cole bonds.
In temperate zone away from water, in desert areas, and at higher altitudes.
Water boils at different temperatures depending on the altitude. At higher elevations water will boil at a lower temperature. Since water will not get hotter than it's boiling point it will take longer to cook pasta at higher altitudes.
The air pressure at low altitudes is greatest due to the force of Earth's gravitational pull on the atmospheric gases. The air closest to the center of the Earth is pulled more by gravity and is thus more compact than that in the higher altitudes. This compressed air is more pressurized since the gas molecules are closer together and undergo a myriad of collisions with one another. At higher altitudes, water boils at a lower temperature than at sea level. This is because the air pressure is much lower and can be more easily overcome by the water molecules. Vapor pressure, or the pressure at which water evaporates, is lower and this means that the temperature at which the water becomes water vapor is lower as well. While most of the first answer is correct, the relative distances from the center of Earth vary too little to be consequential. Just as in water, air at lower altitudes is compressed more simply due to the weight of all the air that's on top of it.
Air pressure affects the boiling point. Lower air pressure is present at higher altitudes.
Water normally boils at 100 °C. High elevation cooking generally takes longer. In Denver, water boils at approximately 95 °C. Boiling point of a liquid lowered in Denver.
Because, water boils at lower temperatures at higher altitudes, because there is less air pressure pushing down on the liquid to prevent it from boiling and be released into the air.
Water boils when the vapor pressure due to the temperature of the water is equal to the pressure outside. The air pressure on mountains is slightly less because there is less atmosphere above you, so water boils at a lower temperature (only by a few degrees, though) at higher altitudes. Because of this, you need to boil food at higher altitudes longer to compensate and make sure it is cooked as much as if you boiled the same food at a higher temperature at a lower altitude for a shorter amount of time.
At sea level, liquid water boils and becomes a gas at 212º F, or 100º C. Due to lower surrounding pressure it has a lower boiling point at higher altitudes (ex. boiling point is 202º F in Denver, CO, about 5,000ft. above sea level), and a higher boiling point at lower altitudes.