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 Boiling water reactor safety systems Boiling water reactor safety systems are nuclear safety systems constructed within boiling water reactors in order to prevent or mitigate environmental and health hazards in the event of accident or natural disaster. Like the pressurized water reactor, the BWR reactor core continues to produce heat from radioactive decay after the fission reactions have stopped, making a core damage incident possible in the event that all safety systems have failed and the core does not receive coolant. Also like the pressurized water reactor, a boiling water reactor has a negative void coefficient, that is, the neutron