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 fluid. In other words, steam semi-insulates the heated surface and surface temperature rises to allow heat to get to the cooling fluid (through convection and radiative heat transfer). MFLCPR is monitored with an empirical correlation that is formulated by vendors of BWR fuel (GE, Westinghouse, AREVA-NP). The vendors have test rigs where they simulate nuclear heat with resistive heating and determine experimentally what conditions of coolant flow, fuel assembly power, and reactor pressure will be in/out of the transition boiling region for a particular fuel design. In essence, the vendors make a model of the fuel assembly but power it