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HESI Chemistry - Blogs Sample Questions

What causes the boiling point of water to lower at high altitudes?





Correct Answer:
low atmospheric pressure


the boiling point of a liquid is the temperature at which its vapor pressure equals the external pressure surrounding the liquid. at sea level, the atmospheric pressure is standard at about 101.3 kilopascals (kpa), and the boiling point of water at this pressure is 100 degrees celsius. however, as one moves to higher altitudes, the atmospheric pressure decreases because the air becomes less dense.

at high altitudes, the lower atmospheric pressure means that water does not need to be heated to 100 degrees celsius to reach a vapor pressure that equals the surrounding air pressure. essentially, the vapor pressure of the water will match the reduced external pressure at a lower temperature. this phenomenon leads to a decrease in the boiling point of water. for example, at an elevation of about 2,000 meters above sea level, the boiling point of water drops to approximately 93 degrees celsius.

this lowering of the boiling point can have practical implications. for instance, cooking foods that require boiling, like pasta or rice, will take longer at high altitudes due to the lower temperature of boiling water. similarly, the brewing of certain teas or coffees might require adjustments in brewing times or methods to account for the decreased boiling temperature.

thus, the key factor determining the boiling point of water at various altitudes is the external or atmospheric pressure. lower atmospheric pressure at higher elevations causes the boiling point of water to decrease, which is why water boils at temperatures below 100 degrees celsius in mountainous regions or high-altitude cities.


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