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,
Celsius called "centigrade", from the Latin "centum", which means 100, and "gradus", which means steps. From 1743 to 1954, the Celsius scale was based on 0 °C for the freezing point of water and 100 °C for the boiling point of water at 1 atm pressure. Prior to 1743, the scale was also based on the boiling and melting points of water, but the values were reversed (i.e. the boiling point was at 0 degrees and the melting point was at 100 degrees). The 1743 scale reversal was proposed by Jean-Pierre Christin. By international agreement, since 1954 the unit and the