Boiling Point and Pressure Relationship

Introduction:
The boiling point of a liquid is the temperature at which its vapor pressure becomes equal to the atmospheric pressure. When a liquid is heated, the kinetic energy of its molecules increases, causing them to move faster and collide more frequently. As a result, some molecules gain enough energy to overcome the attractive forces holding them together and escape into the gas phase. This process is known as boiling.

Boiling Point and Pressure:
The boiling point of a liquid is affected by the pressure exerted on it. The relationship between boiling point and pressure can be explained by the kinetic molecular theory. According to this theory, when the pressure on a liquid is increased, the vapor pressure required for boiling also increases. Conversely, when the pressure is decreased, the vapor pressure required for boiling decreases.

Explanation:
When the pressure of air decreases, the atmospheric pressure decreases. This means that the pressure acting on the liquid is reduced. As a result, the vapor pressure required for boiling becomes lower than it was at the higher pressure.

Effect on Boiling Point:
The boiling point of a liquid is the temperature at which its vapor pressure equals the atmospheric pressure. When the pressure is reduced, the vapor pressure required for boiling is reached at a lower temperature. This leads to a decrease in the boiling point of the liquid.

Example:
For example, let's consider water. At sea level, where the atmospheric pressure is around 1 atmosphere (atm), water boils at 100 degrees Celsius. However, if we were to go to a higher altitude where the atmospheric pressure is lower, the boiling point of water would decrease. At the top of Mount Everest, where the atmospheric pressure is around 0.33 atm, water boils at approximately 68 degrees Celsius.

Conclusion:
In conclusion, as the pressure of air decreases, the boiling point of a liquid decreases. This is because the lower pressure reduces the vapor pressure required for boiling, allowing the liquid to reach its boiling point at a lower temperature.

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