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,
Vienna Standard Mean Ocean Water point at 273.16 K defined the magnitude of each 1 °C increment in terms of the absolute thermodynamic temperature scale (referencing absolute zero). Now decoupled from the actual boiling point of water, the value "100 °C" is hotter than 0 °C, in absolute terms, by a factor of "exactly" formula_1 (approximately 36.61% thermodynamically hotter). When adhering "strictly" to the two-point definition for calibration, the boiling point of VSMOW water under one standard atmosphere of pressure is actually 373.1339 K (99.9839 °C). When calibrated to ITS-90 (a calibration standard comprising many definition points and commonly used for high-precision instrumentation), the boiling