It is difficult to cook on mountains because of?
- High atmospheric pressure
- Low atmospheric pressure
- Low temperature
- Lack of oxygen
Explanation
Cooking is difficult in the mountains primarily due to low atmospheric pressure, which affects the boiling point of water.
Decreased Pressure at High Altitude:
As altitude increases, the atmospheric pressure decreases because there is less air pushing down from above.
Lower Boiling Point:
Water boils when its vapor pressure equals the surrounding atmospheric pressure.
With lower pressure on mountains, water needs less heat to reach its boiling point, so it boils at a lower temperature than the 100°C (212°F) it does at sea level.
Slower Cooking:
Since food cooks based on temperature, boiling it in water that is not as hot (e.g., 92°C at 8,000 feet) means the cooking process takes significantly longer to achieve the same result as at sea level.
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