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.
Celsius called "centigrade", from the Latin "centum", which means 100, and "gradus", which means steps. From 1743 to 1954, the Celsius scale was based on 0 °C for the freezing point of water and 100 °C for the boiling point of water at 1 atm pressure. Prior to 1743, the scale was also based on the boiling and melting points of water, but the values were reversed (i.e. the boiling point was at 0 degrees and the melting point was at 100 degrees). The 1743 scale reversal was proposed by Jean-Pierre Christin. By international agreement, since 1954 the unit and the