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 turbines. The literature does not indicate why this was the case, but it was eliminated on production models of the BWR. The first generation of production boiling water reactors saw the incremental development of the unique and distinctive features of the BWR: the torus (used to quench steam in the event of a transient requiring the quenching of steam), as well as the drywell, the elimination of the heat exchanger, the steam dryer, the distinctive general layout of the reactor building, and the standardization of reactor control and safety systems. The first, General Electric (GE), series of production BWRs evolved