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Water boils at 100°C at atmospheric pressure, that is, at sea level (To-15°C). 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 75°C for the protein to coagulate, at what height would it be impossible to hard boil an egg?

Water boils at 100°C at atmospheric pressure, that is, at sea level (To-15°C). 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 75°C for the protein to coagulate, at what height would it be impossible to hard boil an egg?

Introduction to Chemical Engineering Thermodynamics
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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Water boils at 100°C at atmospheric pressure, that is, at sea level (T.-15°C). 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 75°C for the protein to coagulate, at what height would it be impossible to hard boil an egg?
Transcribed Image Text:Water boils at 100°C at atmospheric pressure, that is, at sea level (T.-15°C). 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 75°C for the protein to coagulate, at what height would it be impossible to hard boil an egg?
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