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 liquid water. This water is then returned to the reactor core, completing the loop. The cooling water is maintained at about 75 atm (7.6 MPa, 1000–1100 psi) so that it boils in the core at about 285 °C (550 °F). In comparison, there is no significant boiling allowed in a pressurized water reactor (PWR) because of the high pressure maintained in its primary loop—approximately 158 atm (16 MPa, 2300 psi). The core damage frequency of the reactor was estimated to be between 10 and 10 (i.e., one core damage accident per every 10,000 to 10,000,000 reactor years). Steam exiting the