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Suppose you have just scaled Pike's Peak in Colorado. To help regain your strength following the
strenuous work, you decide to hard-boil an egg and
eat it. To your surprise, water seems to boil more
quickly than usual, but after '10 minutes in boiling
water; the egg is still not cooked. A little knowledge
could have saved you the disapof phase
"qritiUti.
pointment
of cracking open an uncooked egg (especially if it is the only egg you brought with you)'
The summit of Pike's Peak is 14,000 ft above sea
level. At this altitude, the atmospheric pressure is
only about 0.6 atm. From Figure 11'40(b), we see
that the boiling point of water decreases with decreasing pressure, so at the lower pressure water
will boil at about 86'C. However, it is not the boiling
action but the amount of heat delivered to the egg
that does the actual cooking, and the amount of
heat delivered is proportional to the temperature
of the water. For this reason, it would take considerably longet perhaps 30 minutes, to hard-cook
lce Skating
Let us now turn to the ice-water equilibrium' The
negative slope of the solid-liquid curve means that
your egg.
Pressure Cookers
The effect of pressure on boiling point also explains
why pressure cookers save time in the kitchen' A
45,5