- Joined
- May 18, 2009
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- 444
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I know that as you travel higher and the atmospheric pressure drops, liquids boil faster (higher vapor pressure, so it has a lower boiling point)
But I don't understand a few things about this....
For example, why does an egg take LONGER to cook in higher altitudes?
Also, Why does water boil MUCH faster in deep water where pressure is immense??
????????
Is there some kind of gas to liquid disparity that I don't know about??
But I don't understand a few things about this....
For example, why does an egg take LONGER to cook in higher altitudes?
Also, Why does water boil MUCH faster in deep water where pressure is immense??
????????
Is there some kind of gas to liquid disparity that I don't know about??