What happens to the boiling point of water as elevation increases?

As elevation increases, the boiling point of water lowers. This occurs because boiling point is the temperature at which the vapor pressure of a liquid equals the atmospheric pressure surrounding it. At higher altitudes, atmospheric pressure decreases. Consequently, water requires less heat to reach a vapor pressure equal to the reduced atmospheric pressure, resulting in a lower boiling point.

For example, at sea level, water boils at 100 degrees Celsius (212 degrees Fahrenheit), but at higher elevations, such as in mountainous regions, the boiling point can drop significantly. This phenomenon is important in various fields, including cooking and scientific experiments, as adjustments may need to be made when operating at higher elevations.

In contrast, options suggesting that the boiling point rises or stays the same misunderstand the relationship between elevation and atmospheric pressure. Similarly, stating it varies based on humidity misses the core concept that elevation predominantly influences the boiling point due to changes in atmospheric pressure.