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 point Furthermore, at any given temperature, the composition of the vapor is different from the composition of the liquid in most such cases. In order to illustrate these effects between the volatile components in a mixture, a boiling point diagram is commonly used. Distillation is a process of boiling and [usually] condensation which takes advantage of these differences in composition between liquid and vapor phases. Boiling point The boiling point of a substance is the temperature at which the vapor pressure of the liquid equals the pressure surrounding the liquid and the liquid changes into a vapor. The boiling point of