Boiling can be seen without the help of a thermometer, and by this time, the water is disinfected. Though the boiling point decreases with increasing altitude, it is not enough to affect the disinfecting process. "Boiling" is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. The boiling point of water is typically considered to be 100 °C or 212 °F. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid.
Boiling water reactor through 6 iterative design phases, each termed BWR/1 through BWR/6. (BWR/4s, BWR/5s, and BWR/6s are the most common types in service today.) The vast majority of BWRs in service throughout the world belong to one of these design phases. Containment variants were constructed using either concrete or steel for the Primary Containment, Drywell and Wetwell in various combinations. Apart from the GE designs there were others by ABB, MITSU, Toshiba and KWU. See List of boiling water reactors. A newer design of BWR is known as the Advanced Boiling Water Reactor (ABWR). The ABWR was developed in the late 1980s