Gwen Somers :Why it takes longer to boil an egg on mountain than at sea-level
Julie Strain :Altitude causes lower presser, making water boil at a cooler temp, meaning it takes longer to fully cook the egg.
Corinne Dacla :The first poster is right. When the water boils, it takes the heat with it. If water boils at a lower temperature (due to lower pressure in this case) it will take away heat you wanted for the egg.
Elisabeth Volkmann :The air in the mountains are exert less pressure on hot water than the air at sea level. Because of this, water molecules boil faster at a lower temperature in the mountains than at the sea level as they need lower amounts of energy to overcome the lower pressure they experience.
Molinee Green :Actually, the boiling point of water is lower at higher altitudes. So in effect, an egg will boil quicker, though not completely.
Katrin Brockmann :The reason that altitude affects the boiling point is that the air pressure is less the higher the altitude. Since the volume change upon going from the liquid state to the gaseous state (in other words, boiling) is so large, pressure makes a big difference. Expanding against a high pressure takes a lot more energy than expanding against a low pressure, so you have to put a lot more energy (as heat) into the system to boil at lower altitudes.
Susan Lucci :That answer takes very little science to answer, just one of logic:
Patricia Tulasne :Since there is more air at sea-level than higher altitudes, things heat up quicker. Up higher, there are less air molecules to pass the heat from a fire, for instance, into the water to boil. Therefore, Less air to do the same work, longer time to boil.
June Gilbert :Boiling point of anything is dependent on pressure.... higher the pressure lower the boiling point...
Virginia Watson :When you try to boil an egg on mountain.. coz the pressure there is quite low.. it take longer for water to boil and thus egg.
Lisa Gibbons :Boiling is where the water reaches the same pressure as air and becomes water vapour.
Beth Littleford :From Charles' and Boyle's Laws, the higher the pressure, the higher the heat (and hence temperature) required. Therefore at the top of a mountain where the air pressure is lower, the pressure required to become water vapour drops and the temperature drops too. As the boiling water is no longer 100 deg C but maybe 80 or 90, it takes longer to cook the egg/or meat fully
Patricia Bursiel :Water boils at 185 degrees Fahrenheit on top of the mountain while at sea level its 212 degrees Fahrenheit.
Kim Scolari :If the temperature of the boiling water on the mountaintop is 185 degrees Fahrenheit, then the time taken to cook the egg will have to INCREASE to get our hardboiled egg. It is no different to cooking a piece of steak or cooking the potatoes. You can cook at a low temperature for a long time, or a high temperature for a short time.
Pamela Prati :It is time and temperature that does the cooking. It has nothing to do with whether the water is boiling. You have to measure for temperature and time, as these are the two factors that determine when the egg is hardboiled.
Elizabeth James :really, i didn't know that
Jill Terashita :it's all about pressure. water boils when vapor pressure is the same as atm. pressure. at mountain top that's less so the temp of water, etc. is less so it takes longer.
Sophie Lorain :the water does not get as hot at the top of a mountain so it takes longer
Dita Von Teese :Go better than that. If you lower the pressure enough the 'Water' will boil while it is still ice! This is how freeze dried food is made