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 in the reactor core (764 fuel assemblies x 25 nodes/assembly = 19100 nodal calculations/quantity). Specifically, MFLCPR represents how close the leading fuel bundle is to "dry-out" (or "departure from nucleate boiling" for a PWR). Transition boiling is the unstable transient region where nucleate boiling tends toward film boiling. A water drop dancing on a hot frying pan is an example of film boiling. During film boiling a volume of insulating vapor separates the heated surface from the cooling fluid; this causes the temperature of the heated surface to increase drastically to once again reach equilibrium heat transfer with the cooling