give a scientific explanation for the following observations. Use equations or diagrams if they are relevant.
A. it takes longer to cook an egg until it is hard-boiled in Denver (altitude 1 mile above sea level) than it does in NYC (near sea level).
If I had a black board I could draw a picture for you but, alas, no such thing is available.
Here is the explanation. You can supplement with a drawing or two if you need it.
The definition of boiling point (of any liquid but here we are concerned with water) is the temperature at which the vapor pressure of the liquid equala atmospheric pressure. So at sea level, the boiling of water is 100 C because 100 C is the temperature at which the vapor pressure of water equals 760 mm Hg (sea level pressure) on a normal day. So what happens in Denver, the mile high city? Atmospheric pressure is lower than 760, therefore, water boils at a lower temperature than 100 C (say 95 or so). An egg plopped into a kettle of boiling water at sea level will be cooked at 100 C. An egg similarly plopped into a kettle of boiling water at mile high Denver will be cooked at 95 (or whatever the lower temperature is and it would be even lower on the top of those 15,000 ft hills around Denver). So guess why it takes longer to cook at egg in Denver than in New Orleans (or NYC). Simply because we are cooking at a lower temperature in Denver than in NYC.
Thanks so much!
The boiling point of water is lower than one hundred degrees in denver cuz of high altitude.
The observation that it takes longer to cook an egg until it is hard-boiled in Denver compared to NYC can be scientifically explained by the effect of altitude on boiling point.
When we cook an egg, we raise its temperature by heating it. As the temperature of the egg increases, the water molecules present inside the egg also gain energy and start moving faster. Eventually, at a certain temperature, the water molecules become energetic enough to convert into vapor, causing the water inside the egg to boil.
The boiling point of a liquid is the temperature at which its vapor pressure becomes equal to the atmospheric pressure. At sea level (in NYC), the atmospheric pressure is relatively higher compared to higher altitudes like Denver.
According to the ideal gas law, which states that the pressure (P) of a gas is proportional to its temperature (T), we can use the equation:
P ∝ T
Therefore, if the pressure decreases (as we move to higher altitudes), the boiling point of the liquid also decreases. Lower pressure means that the water molecules don't require as much energy to convert into vapor and boil.
In Denver, at a higher altitude of 1 mile above sea level, the atmospheric pressure is lower compared to NYC near sea level. Consequently, the boiling point of water is lower in Denver than in NYC.
This difference in boiling point affects the cooking time of an egg. Since the water in Denver boils at a lower temperature, it cannot transfer as much heat to the egg within the same time period compared to NYC. As a result, it takes longer to cook the egg until it is hard-boiled in Denver.
To visually represent this explanation, here's a diagram:
|
|
| Boiling
| Point
|
|
|
|
|
|----------------------- Temperature
|
| Sea Level | Denver
| (NYC) | (1 mile above sea level)
|
---------------------------------------------