Would the boiling point of water be hihger or lower on the top of a mountain?
356469
The lower the air pressure, the lower the boiling point of water.
1183481
Pure water.  The ice will have to melt before it could boil.  Water doesn't go through sublimation
511312
See my question about the age of the Appalachian Mountains.  And the similarities/ differences w/ Himalayans.  Oh yeah, Does hot water freeze faster than cold water?  If so, why?
157292
The boiling point at the mountain top will be lower.
1145151
A liquid will boil when its vapor pressure at the given temperature equals the [atmospheric] pressure above the liquid.\n\nI could not find a vapor pressure value of water at 90 degrees, but,\nAt 86 degrees F, the vapor pressure of water is about 31.8 mmHg.\nIf you lower the pressure above water to 31.8 mmHg at 90 degrees F, the water will boil.\n\n31.8 mmHg is about .042 atmospheres.
786932
Boiling point is the temperature at which the vapor pressure of a liquid is equal to the atmospheric pressure.  Raising the temperature of a liquid increases the vapor pressure.  The higher the vapor pressure of a liquid already is, the lower the temperature required for it to boil.  Oxygen has a lower boiling point than hydrogen because it has a higher vapor pressure.  The reason for this is because there are less intermolecular forces holding oxygen together than there are intermolecular forces holding together hydrogen chloride.  In oxygen, there are weak London forces and nonpolar-covalent bonds.  In hydrogen chloride, there are London forces AND a polar-covalent bond.
372176
Sounds like you've got too much time on your hands to me!  The ions in solution keep the water molecules farther apart from eachother on average than they would be in pure water.  Therefore the hydrogen bonds are weaker and the water will boil at a lower energy level.  At least that's what I'd guess.
77192
No, adding salt does not make water boil more quickly. The colligative properties of water talk about freezing point depression and boiling point elevation. Water will reach a higher temperature before it boils when it contains salt (or any other dissolved substance).\n\nNucleation is a reasonable point, though. In reality, it's probably going to be hard to detect much of a difference. If you're cooking at high altitudes and you add salt to try to make the water boil faster, you're working against yourself.
990446
It's true that there isn't much air up high to hold heat and pass it on to you. But you'd be surprised at how short a distance you have to go to feel a big difference in temperature. Mountains that are only several thousand feet tall have permanent ice caps. The heat from the sun goes straight through the atmosphere. Much of the UV and other radiations are filtered but the longer waves go straight through until they get stopped and absorbed by the ground. The majority of the heat is then reflected back up from the ground to fill a very small layer. Try going to the top of a very tall building on a hot day, the temperature change should be noticeable there too.
40949
It should be pretty close to the boiling temperature of water (100 C, 212 F), although it will be higher.  Any solution (milk) has a higher boiling point than a pure liquid of the same solvent (water).  Boiling is when the vapor pressure equals the atmospheric pressure, so it is affected by many things, such as the elevation where you are trying to boil the milk.
48785
Boiling Point: 444.6 °C (717.75 K, 832.28 °F)
932412
Well, if you're talking about water, that would be 0 degrees (freezing) and 100 degrees (boiling)
897076
Yes.  It also boils at a lower temp.
124074
In short: Any solution will boil at a higher temperature than the pure solvent. \nBoiling point elevation is a colligative property. Use the formula provided by emilyrose. The addition of salt to water causes vapor pressure reduction of the water. This is because the addition of a non-volatile solute causes a reduction in the surface area available to water molecules, reducing the likelihood of evaporation. This vapor pressure lowering is described by Raoults Law (see link).\nInterestingly, if you have a salt solution, and you heat it till it boils, as the water evaporates, the boiling temperature of the solution will continuously increase, because its molality increases. Please see the link below for a more detailed discussion.
546937
water vapors are always present in athmosphere. Remember that when you boil water and it reaches 100 dgs Celsius, it begins to evaporate, producing vapors. So, the opposite happens when the temperature drops down, water vapors turn liquid and, if it is cold, I mean under 0 dgs, they turn into ice and fall down on earth as snow flakes. This is called Nature's Water Circuit ;)
621225
Denver, Colorado, has a higher elevation than Los Angeles, California.  That means that when the water is boiling in Denver, the temperature is lower, so it takes longer to cook stuff because your temperature is lower.
489650
No. Hot water will boil quicker because it is closer to water's boiling point. At sea level the bp of water is 100 C. (The boiling point is a little less at higher elevations). Once it gets heated to that it doesn't get hotter but rather it changes to a vapor. Cold water requires more energy over a longer period of time to heat it to the required temperature to reach its boiling point.