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Why It Is Difficult To Cook Food On Hills Here is the main reason

Cooking food on hills or in mountainous regions can present certain challenges due to the unique environmental conditions. Here are a few reasons why it might be difficult to cook food on hills:

The boiling point of water decreases at higher altitudes or on high mountains due to the decrease in atmospheric pressure. Atmospheric pressure is the force exerted by the weight of the air molecules above a given point. As you ascend to higher altitudes, the air pressure decreases because there are fewer air molecules pressing down on you.

The boiling point of a substance is the temperature at which its vapor pressure equals the atmospheric pressure. At sea level, where atmospheric pressure is higher, water boils at 100 degrees Celsius. However, as you go to higher altitudes, the atmospheric pressure decreases, and consequently, the boiling point of water also decreases.

At lower atmospheric pressure, water molecules can escape from the liquid phase and enter the gaseous phase more easily. The reduced pressure makes it easier for water molecules to break free from the liquid and form water vapor bubbles, even at lower temperatures. Therefore, the boiling point of water decreases on high mountains because the atmospheric pressure is lower, and water can boil at temperatures below 100 degrees Celsius.

For example, on the summit of Mount Everest, where the atmospheric pressure is significantly lower, water boils at around 68 degrees Celsius. This lower boiling point affects cooking times and methods at high altitudes, as foods may require longer cooking times due to the lower temperature of boiling water.

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