INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The boiling point of water at sea level is
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100
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32
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100
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32
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Explanation:
Detailed explanation-1: -The boiling point of water is 100ºC or 212ºF or 373K at sea level. At high altitudes, the atmospheric pressure is low and so the boiling point of water is also less than 100ºC.
Detailed explanation-2: -At sea level, water boils at 100° C (212° F). At higher altitudes the temperature of the boiling point is lower.
Detailed explanation-3: -A liquid in a partial vacuum, i.e., under a lower pressure, has a lower boiling point than when that liquid is at atmospheric pressure. Because of this, water boils at 99.97 °C (211.95 °F) under standard pressure at sea level, but at 93.4 °C (200.1 °F) at 1, 905 metres (6, 250 ft) altitude.
There is 1 question to complete.