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 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