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 elevation formula above, the boiling-point elevation can in principle be used to measure the degree of dissociation or the molar mass of the solute. This kind of measurement is called ebullioscopy (Greek "boiling-viewing"). However, since superheating is difficult to avoid, precise "ΔT" measurements are difficult to carry out, which was partly overcome by the invention of the Beckmann thermometer. Furthermore, the cryoscopic constant that determines freezing-point depression is larger than the ebullioscopic constant, and since the freezing point is often easier to measure with precision, it is more common to use cryoscopy. Among many urban legends related to the effect of