Energy, Heat & MotionPhysical Chemistry
Why Pasta Cooks Slowly on Everest
Water boils at a lower temperature when the air is thin
Boiling water is boiling water, right? On a mountaintop it bubbles away happily and still leaves your pasta crunchy. Why?
You'll find out
- What makes water start to boil
- How far the boil drops on Everest
- Why salt barely changes anything
Why it matters
Recipes, canning and pressure cookers all depend on this, and so does dinner for anyone cooking up a mountain.
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