Boiling is the temperature at which the vapor pressure of the liquid exceeds the atmospheric pressure. Campers in the Rocky Mountains notice that their food takes longer to cook. Why do you think that is so. Cooking depends on how much heat the food absorbs. At high altitude there is less air pressure, so water boils at a higher temperature, which produces less heat in the water so it takes longer for the food to absorb the necessary heat. Cooking depends on how much heat the food absorbs. At high altitude there is less air pressure, so water boils at a higher temperature, which produces more heat in the water so it takes longer for the food to absorb the necessary heat. Cooking depends on how much heat the food absorbs. At high altitude there is less air pressure, so water boils at a lower temperature, which produces less heat in the water so it takes longer for the food to absorb the necessary heat. Cooking depends on how much heat the food absorbs. At high altitude there is less air pressure, so water boils at a lower temperature, which produces more heat in the water so it takes longer for the food to absorb the necessary heat.

Boiling is the temperature at which the vapor pressure of the liquid exceeds the atmospheric pressure. Campers in the Rocky Mountains notice that their food takes longer to cook. Why do you think that is so. Cooking depends on how much heat the food absorbs. At high altitude there is less air pressure, so water boils at a higher temperature, which produces less heat in the water so it takes longer for the food to absorb the necessary heat. Cooking depends on how much heat the food absorbs. At high altitude there is less air pressure, so water boils at a higher temperature, which produces more heat in the water so it takes longer for the food to absorb the necessary heat. Cooking depends on how much heat the food absorbs. At high altitude there is less air pressure, so water boils at a lower temperature, which produces less heat in the water so it takes longer for the food to absorb the necessary heat. Cooking depends on how much heat the food absorbs. At high altitude there is less air pressure, so water boils at a lower temperature, which produces more heat in the water so it takes longer for the food to absorb the necessary heat.

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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