Boiling The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing microbes that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 70 °C (158 °F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling point of water. Boiling is also used in cooking. Foods suitable for boiling include vegetables, starchy foods such as rice,
Boiling water reactor safety systems well above the boiling point shooting out of the broken pipe into the drywell, which is at atmospheric pressure. As this water stream flashes into steam, due to the decrease in pressure and that it is above the water boiling point at normal atmospheric pressure, the pressure sensors within the drywell will report a pressure increase anomaly within it to the reactor protection system at latest T+0.3. The RPS will interpret this pressure increase signal, correctly, as the sign of a break in a pipe within the drywell. As a result, the RPS immediately initiates a full SCRAM, closes the