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There are two conventions regarding the standard boiling point of water: The normal boiling point is commonly given as 100 °C (212 °F) (actually 99.97 °C (211.9 °F) following the thermodynamic definition of the Celsius scale based on the kelvin) at a pressure of 1 atm (101.325 kPa).
This is a list of the various reported boiling points for the elements, with recommended values to be used elsewhere on Wikipedia. ... Kelvin Celsius Fahrenheit; 1 H ...
Up to 99.63 °C (the boiling point of water at 0.1 MPa), at this pressure water exists as a liquid. Above that, it exists as water vapor. Note that the boiling point of 100.0 °C is at a pressure of 0.101325 MPa (1 atm), which is the average atmospheric pressure.
Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69 –5.96 –5.87 ... Water: 100.00 0.512 0.00 –1.86
This put the boiling and freezing points of water 180 degrees apart. [8] Therefore, a degree on the Fahrenheit scale was 1 ⁄ 180 of the interval between the freezing point and the boiling point. On the Celsius scale, the freezing and boiling points of water were originally defined to be 100 degrees apart.
Kelvin Rankine Fahrenheit Celsius Réaumur Temperature Absolute zero: 0 K 0 °Ra −459.67 °F −273.15 °C -218.52 °Ré Freezing point of brine [a] 255.37 K 459.67 °Ra 0 °F −17.78 °C −14.224 °Ré Freezing point of water [b] 273.15 K 491.67 °Ra 32 °F 0 °C 0 °Ré Boiling point of water [c] 373.1339 K 671.64102 °Ra
The difference of temperatures between the freezing- and boiling-points of water under standard atmospheric pressure shall be called 100 degrees. (The same increment as the Celsius scale) Thomson's best estimates at the time were that the temperature of freezing water was 273.7 K and the temperature of boiling water was 373.7 K. [33]
The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid. High elevation cooking generally takes longer since boiling point is a function of atmospheric pressure.