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 through 6 iterative design phases, each termed BWR/1 through BWR/6. (BWR/4s, BWR/5s, and BWR/6s are the most common types in service today.) The vast majority of BWRs in service throughout the world belong to one of these design phases. Containment variants were constructed using either concrete or steel for the Primary Containment, Drywell and Wetwell in various combinations. Apart from the GE designs there were others by ABB, MITSU, Toshiba and KWU. See List of boiling water reactors. A newer design of BWR is known as the Advanced Boiling Water Reactor (ABWR). The ABWR was developed in the late 1980s