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 point boiling point of water" at a standard pressure of 100 kPa (1 bar) is . For comparison, on top of Mount Everest, at elevation, the pressure is about and the boiling point of water is . The Celsius temperature scale was defined until 1954 by two points: 0 °C being defined by the water freezing point and 100 °C being defined by the water boiling point at standard atmospheric pressure. The higher the vapor pressure of a liquid at a given temperature, the lower the normal boiling point (i.e., the boiling point at atmospheric pressure) of the liquid. The vapor