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Interpretation:
The fact that it takes longer to cook something at higher elevations have to be explained.
Concept Introduction:
The boiling point is a characteristic temperature of a liquid when the vapor pressure of the liquid is equal to atmospheric pressure.
Answer to Problem 31A
Normally water boils at 100 °C but at higher elevation water boils at less than 100 °C. Water boils before it reaches at 100 °C, and the food boils at lower temperature than the normal boiling temperature. That is why it takes longer time to cook at higher elevation.
Explanation of Solution
The boiling point is a characteristic temperature of a liquid when the vapor pressure of the liquid is equal to atmospheric pressure. At higher elevations the atmospheric pressure is lower than 1 atm pressure. So less temperature is required to reach that pressure thus the liquid boils at lower temperature. Normally water boils at 100 °C but at higher elevation water boils at less than 100 °C. Water boils before it reaches at 100 °C, and the food boils at lower temperature than the normal boiling temperature. That is why it takes longer time to cook at higher elevation.
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