Why is it difficult to cook food on high mountains regions when compared to plane areas at ground level ? Write the reasons.

Answers (1)

The boiling point  of water among other thing, is dependent on the atmospheric pressure where the water is being heated in open, Lower the atmospheric pressure lower the boiling point of water. As the atmospheric pressure decreases with altitude, it will be lower at the top of mountain as compared to the ground level. Because of this the water will start boiling at lower temperature at the top of mountain as compared to ground level. Due to this, with the same amount of heat applied to a given mass of water, the water will reach its boiling point earlier and so will boil faster at top of mountain as compared to at the ground level and food will remain uncooked.

 

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