Boiling and freezing

Pure water at sea level boils at 100°C and freezes at 0°C. At higher elevations (lower atmospheric pressures) water's boiling temperature decreases. This is why it takes longer to boil an egg at higher altitudes. The temperature does not get high enough to cook the egg properly. If a substance is dissolved in water, then the freezing point is lowered. That is why we spread salt on streets in winter to prevent ice formation.

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