The boiling point of water is a fundamental concept in science, particularly in chemistry and physics, as it represents the temperature at which water transitions from a liquid to a gas. This temperature, under standard atmospheric pressure (1 atm), is:
- 100 degrees Celsius (°C)
- 212 degrees Fahrenheit (°F)
In practical terms, this means that when water reaches 100°C, it begins to boil and form steam. It’s important to note that the boiling point can change with different atmospheric pressures. For example, at higher altitudes, where the atmospheric pressure is lower, water boils at a temperature lower than 100°C. Conversely, in a pressurized environment, such as in a pressure cooker, the boiling point can exceed 100°C.
This variability in boiling points under different conditions makes it an interesting topic in thermodynamics and culinary practices alike. For instance, those living in mountainous regions must adjust their cooking times, as foods may take longer to cook due to the lower boiling point of water.