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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. [13] Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. [14] The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level.
Water boiling at 99.3 °C (210.8 °F) at 215 m (705 ft) elevation. The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid [1] [2] and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding environmental pressure.
Examples of characteristic properties include melting points, boiling points, density, viscosity, solubility, Crystal structure and crystal shape. Substances with characteristic properties can be separated. For example, in fractional distillation, liquids are separated using the boiling point. The water Boiling point is 212 degrees Fahrenheit.
Although hydrogen bonding is a relatively weak attraction compared to the covalent bonds within the water molecule itself, it is responsible for several of the water's physical properties. These properties include its relatively high melting and boiling point temperatures: more energy is required to break the hydrogen bonds between water molecules.
At sea level, the boiling point of water is 100 °C (212 °F). As atmospheric pressure decreases with altitude, the boiling point decreases by 1 °C every 274 meters. High-altitude cooking takes longer than sea-level cooking. For example, at 1,524 metres (5,000 ft), cooking time must be increased by a fourth to achieve the desired result. [68]
The boiling point is the temperature at which there is equilibrium between liquid and gas phases. At the boiling point, the number of gas molecules condensing to liquid equals the number of liquid molecules evaporating to gas. Adding a solute dilutes the concentration of the liquid molecules and reduces the rate of evaporation.
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Water vapor can be produced from the evaporation or boiling of liquid water or from the sublimation of ice. Water vapor is transparent, like most constituents of the atmosphere. [1] Under typical atmospheric conditions, water vapor is continuously generated by evaporation and removed by condensation.