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 water reactor with resistive heaters. These mock fuel assemblies are put into a test stand where data points are taken at specific powers, flows, pressures. Nuclear fuel could be damaged by film boiling; this would cause the fuel cladding to overheat and fail. Experimental data is conservatively applied to BWR fuel to ensure that the transition to film boiling does not occur during normal or transient operation. Typical SLMCPR/MCPRSL (Safety Limit MCPR) licensing limit for a BWR core is substantiated by a calculation that proves that 99.9% of fuel rods in a BWR core will not enter the transition to film boiling