Homework Help Forum: Chemestry

Posted by Chad on Thursday, September 17, 2009 at 5:35pm.

why would it take longer to cook food in the mountians than at sea level?

• Chemestry - sarah, Thursday, September 17, 2009 at 5:38pm

  less gravity

  
  

• Chemestry - sarah, Thursday, September 17, 2009 at 5:38pm

  and colder

  
  

• Chemestry - Chad, Thursday, September 17, 2009 at 5:41pm

  thanks sarah

  
  

• Chemestry - DrBob222, Thursday, September 17, 2009 at 5:47pm

  There isn't anything wrong with Sara's answers but they don't answer the question. The reason it takes longer to cook food in the mountains as that the air pressure is less the higher we go. The boiling point of water is the temperature at which the vapor pressure of the water is the same as atmospheric pressure; therefore, if the pressure is lower, then the boiling point of water is lower. Thus you are trying to cook food with boiling water which is at, say, 95 degrees celsius instead of the normal boiling point of 100 degrees celsius. Of course it takes longer to cook food when the heat source is lower in T.

  
  

• Chemestry - Chad, Thursday, September 17, 2009 at 7:34pm

  Sarahs answer was the answer i neded

  
  

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