Application Question
Medium difficulty • Concept in a practical situation
Question 1
Applied ConceptA mountaineer at high altitude notices that it takes longer to boil water than at sea level. Using kinetic theory, explain why the boiling point of water decreases at high altitude.
- At high altitude, atmospheric pressure is lower because there are fewer air molecules per unit volume (lower number density n), directly reducing the air pressure from P = nkBT.
- Boiling occurs when the vapour pressure of water equals the surrounding atmospheric pressure. At lower pressure, this equilibrium is achieved at a lower temperature.
- From kinetic theory, vrms = √(3kBT/m); at lower pressure (and thus lower boiling temperature T), water molecules have lower average kinetic energy when they escape from the liquid surface.
- This means food cooked in boiling water at altitude receives less thermal energy per unit time, so it takes longer to cook even though water is visibly boiling—a practical consequence of the pressure-temperature relationship of gases.