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 turbines. The literature does not indicate why this was the case, but it was eliminated on production models of the BWR. The first generation of production boiling water reactors saw the incremental development of the unique and distinctive features of the BWR: the torus (used to quench steam in the event of a transient requiring the quenching of steam), as well as the drywell, the elimination of the heat exchanger, the steam dryer, the distinctive general layout of the reactor building, and the standardization of reactor control and safety systems. The first, General Electric (GE), series of production BWRs evolved