Water boils at 100C at atmospheric pressure, that is, at sea level (To=15oC). The boiling point is defined as the temperature at which the vapor pressure of water is equal to the atmospheric pressure. This has consequences for cooking in places such as Atok where it takes quite a bit longer to make a hard-boiled egg than it would in Baguio City. If the albumen in an egg needs to reach 75C for the protein to coagulate, at what height would it be impossible to hard boil an egg?
Water boils at 100C at atmospheric pressure, that is, at sea level (To=15oC). The boiling point is defined as the temperature at which the vapor pressure of water is equal to the atmospheric pressure. This has consequences for cooking in places such as Atok where it takes quite a bit longer to make a hard-boiled egg than it would in Baguio City. If the albumen in an egg needs to reach 75C for the protein to coagulate, at what height would it be impossible to hard boil an egg?
Principles of Modern Chemistry
8th Edition
ISBN:9781305079113
Author:David W. Oxtoby, H. Pat Gillis, Laurie J. Butler
Publisher:David W. Oxtoby, H. Pat Gillis, Laurie J. Butler
Chapter14: Chemical Equilibrium
Section: Chapter Questions
Problem 94AP
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Water boils at 100C at atmospheric pressure, that is, at sea level (To=15oC). The boiling point is defined as the temperature at which the vapor pressure of water is equal to the atmospheric pressure. This has consequences for cooking in places such as Atok where it takes quite a bit longer to make a hard-boiled egg than it would in Baguio City. If the albumen in an egg needs to reach 75C for the protein to coagulate, at what height would it be impossible to hard boil an egg?
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