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,
Water cooling open systems use inexpensive tap water, but this requires higher blowdown rates than deionized or distilled water. Purified water systems still require blowdown to remove accumulation of byproducts of chemical treatment to prevent corrosion and biofouling. Water cooling also has a boiling point temperature of around 100 degrees C at atmospheric pressure. Engines operating at higher temperatures may require a pressurized recycle loop to prevent overheating. Modern automotive cooling systems often operate at to raise the boiling-point of the recycling water coolant and reduce evaporative losses. The use of water cooling carries the risk of damage from freezing. Automotive and