Water boils at 100 degrees Celsius under standard atmospheric pressure. However, water can boil at a temperature less than 100 degrees Celsius if the atmospheric pressure is reduced. This can happen at higher altitudes or in low-pressure environments. As atmospheric pressure decreases, the boiling point of water also decreases. For example, at higher altitudes, where the atmospheric pressure is lower, water can boil at temperatures lower than 100 degrees Celsius.
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Under normal atmospheric conditions, water boils at 100 degrees Celsius (212 degrees Fahrenheit) at sea level. However, it is possible to boil water at a temperature lower than 100 degrees Celsius by reducing the surrounding pressure.
The boiling point of a liquid is the temperature at which its vapor pressure equals the pressure exerted on the liquid by the surrounding atmosphere. When the pressure is decreased, the vapor pressure required for boiling is also reduced, resulting in a lower boiling point.
At higher altitudes, where the atmospheric pressure is lower, water boils at a lower temperature. This is because the reduced atmospheric pressure allows the vapor pressure of water to equalize at a lower temperature. For example, in high-altitude areas such as mountainous regions, where the atmospheric pressure is lower than at sea level, water can boil at temperatures below 100 degrees Celsius. The exact boiling point will depend on the specific altitude and atmospheric conditions.
Additionally, in controlled laboratory settings, water can be boiled at reduced temperatures by creating a vacuum or using specialized equipment. By lowering the surrounding pressure through vacuum pumps or applying other techniques, the boiling point of water can be decreased significantly. This is often done for specific scientific experiments or industrial processes.
It's essential to note that boiling water at temperatures below 100 degrees Celsius can have practical implications for cooking and food safety. The lower temperatures may affect the cooking time and the effectiveness of certain cooking methods, such as boiling food to destroy harmful bacteria and pathogens.
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Water boils at 100 degrees Celsius under standard atmospheric pressure. However, water can boil at a temperature less than 100 degrees Celsius if the atmospheric pressure is reduced. This can happen at higher altitudes or in low-pressure environments. As atmospheric pressure decreases, the boiling point of water also decreases. For example, at higher altitudes, where the atmospheric pressure is lower, water can boil at temperatures lower than 100 degrees Celsius.
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[tex]\huge{\underline{\underline{\pmb{\mathtt{\pink{A}\red{N}\orange{S}\purple{W}\green{E}\blue{R}}}}}}[/tex]
Under normal atmospheric conditions, water boils at 100 degrees Celsius (212 degrees Fahrenheit) at sea level. However, it is possible to boil water at a temperature lower than 100 degrees Celsius by reducing the surrounding pressure.
The boiling point of a liquid is the temperature at which its vapor pressure equals the pressure exerted on the liquid by the surrounding atmosphere. When the pressure is decreased, the vapor pressure required for boiling is also reduced, resulting in a lower boiling point.
At higher altitudes, where the atmospheric pressure is lower, water boils at a lower temperature. This is because the reduced atmospheric pressure allows the vapor pressure of water to equalize at a lower temperature. For example, in high-altitude areas such as mountainous regions, where the atmospheric pressure is lower than at sea level, water can boil at temperatures below 100 degrees Celsius. The exact boiling point will depend on the specific altitude and atmospheric conditions.
Additionally, in controlled laboratory settings, water can be boiled at reduced temperatures by creating a vacuum or using specialized equipment. By lowering the surrounding pressure through vacuum pumps or applying other techniques, the boiling point of water can be decreased significantly. This is often done for specific scientific experiments or industrial processes.
It's essential to note that boiling water at temperatures below 100 degrees Celsius can have practical implications for cooking and food safety. The lower temperatures may affect the cooking time and the effectiveness of certain cooking methods, such as boiling food to destroy harmful bacteria and pathogens.
[tex]{\fcolorbox{black}{black}{\blue{जय\: श्री \:राम}}}[/tex]