where will an egg boil faster? on mountain top or at sea level?

Question

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Answer 1

Sea Level.On the top of a mountian there would be less atmospheric pressure so the water would boil at a lower temperature. At 10,000 feet the atmospheric pressure is 9.7 pounds per square inch absolute (psia) and water boils at something like 195 degrees F. At sea level atmospheric pressure is 14.7 psia and water boils at 212 degrees F. If you decrease in pressure you would lower the boiling point of a liquid.

Answer 2

At sea level. The boiling temperature of water decreases with elevation, making it harder to achieve hot water the higher you are (with all the energy loss of boiling.) If you lived in Denver, you would wait just a little bit longer for your eggs than in New York. Mountaineers and backpackers know the phenomenon well, few things suck more than waiting an hour for hot water after 15 hours of uphill hiking.

Answer 3

at sea level. on the mountain top, the water boils at a lower temperature because of the low pressure. the egg would take longer to boil since the temperature is lower

Answer 4

Boiling is the place the water reaches the comparable rigidity as air and could become water vapour. From Charles' and Boyle's rules, the better the rigidity, the better the warmth (and hence temperature) required. hence on the ideal of a mountain the place the air rigidity is decrease, the rigidity required to grow to be water vapour drops and the temperature drops too. by way of fact the boiling water isn't any longer one hundred deg C yet consistent with possibility 80 or ninety, it takes longer to cook dinner the egg/or meat totally

Answer 5

on a mountain top, because water boils at a lower temperature at higher altitudes.

Answer 6

at sea level

Answer 7

oviously on mountain top

Answer 8

higher altitudes