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 liquid expanding vapor explosion Boiling liquid expanding vapor explosion A boiling liquid expanding vapor explosion (BLEVE, ) is an explosion caused by the rupture of a vessel containing a pressurized liquid that has reached temperatures above its boiling point. There are three characteristics of liquids which are relevant to the discussion of a BLEVE: Typically, a BLEVE starts with a container of liquid which is held above its normal, atmospheric-pressure boiling temperature. Many substances normally stored as liquids, such as CO, propane, and other similar industrial gases have boiling temperatures, at atmospheric pressure, far below room temperature. In the case of water, a BLEVE