Why it takes longer to boil an egg on mountain than at sea-level?

Question

Its not only egg but all food like meat.

Answer 1

Boiling point of anything is dependent on pressure.... higher the pressure lower the boiling point...
When you try to boil an egg on mountain.. coz the pressure there is quite low.. it take longer for water to boil and thus egg.

Answer 2

Boiling is where the water reaches the same pressure as air and becomes water vapour.

From Charles' and Boyle's Laws, the higher the pressure, the higher the heat (and hence temperature) required. Therefore at the top of a mountain where the air pressure is lower, the pressure required to become water vapour drops and the temperature drops too. As the boiling water is no longer 100 deg C but maybe 80 or 90, it takes longer to cook the egg/or meat fully

Answer 3

Water boils at 185 degrees Fahrenheit on top of the mountain while at sea level its 212 degrees Fahrenheit.

If the temperature of the boiling water on the mountaintop is 185 degrees Fahrenheit, then the time taken to cook the egg will have to INCREASE to get our hardboiled egg. It is no different to cooking a piece of steak or cooking the potatoes. You can cook at a low temperature for a long time, or a high temperature for a short time.

It is time and temperature that does the cooking. It has nothing to do with whether the water is boiling. You have to measure for temperature and time, as these are the two factors that determine when the egg is hardboiled.

Answer 4

The reason that altitude affects the boiling point is that the air pressure is less the higher the altitude. Since the volume change upon going from the liquid state to the gaseous state (in other words, boiling) is so large, pressure makes a big difference. Expanding against a high pressure takes a lot more energy than expanding against a low pressure, so you have to put a lot more energy (as heat) into the system to boil at lower altitudes.

Answer 5

The air in the mountains are exert less pressure on hot water than the air at sea level. Because of this, water molecules boil faster at a lower temperature in the mountains than at the sea level as they need lower amounts of energy to overcome the lower pressure they experience.

Answer 6

That answer takes very little science to answer, just one of logic:

Since there is more air at sea-level than higher altitudes, things heat up quicker. Up higher, there are less air molecules to pass the heat from a fire, for instance, into the water to boil. Therefore, Less air to do the same work, longer time to boil.

Answer 7

The first poster is right. When the water boils, it takes the heat with it. If water boils at a lower temperature (due to lower pressure in this case) it will take away heat you wanted for the egg.

Answer 8

Actually, the boiling point of water is lower at higher altitudes. So in effect, an egg will boil quicker, though not completely.

Answer 9

Altitude causes lower presser, making water boil at a cooler temp, meaning it takes longer to fully cook the egg.

Answer 10

a million) The temperature @ water boils relies upon on the atmospheric rigidity. That´s with the aid of fact water molecules ought to overcome the rigidity that the ambience exerts again out of the liquid. If the Atm rigidity is decrease, the water molecules tend to head to the gaseous state at decrease temperatures. 2) The temperature of a boiling liquid will proceed to be consistent in the process the entire replace-of-state technique. So, in case you're at intense altitude, water will boil at an inadequate temperature to boil your egg rapidly.