What effect does increasing pressure have on the boiling point of water?

Increasing pressure raises the boiling point of water due to the relationship between pressure and temperature in the phase change of water from liquid to gas. When pressure is applied to a liquid, it requires a higher temperature for the molecules to gain enough kinetic energy to overcome the intermolecular forces that hold them together as a liquid.

In practical applications, this phenomenon is observed in pressure cookers, where the pressure is increased, allowing water to boil at a temperature higher than 100°C (212°F). This higher boiling point results in increased cooking efficiency and reduced cooking times because the higher temperature means that food is cooked at a higher temperature than would be possible at atmospheric pressure.

In contrast, lower pressure environments, such as at high altitudes, lead to a decrease in boiling point, while a constant pressure would imply no change in boiling point. The effect of increasing pressure resulting in an elevated boiling point is a fundamental principle in thermodynamics and fluid mechanics relevant to various engineering applications.