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Why does the boiling point of a liquid rise after the pressure rises? The boiling point of water is 100°C at standard atmospheric pressure, while the boiling point in the pressure cooker is 110-120°C. Why? Please answer in more detail. It would be better to explain it in terms of molecular motion. Why does the boiling point of a liquid increase with pressure? The boiling point of water is 100°C at standard atmospheric pressure, while the boiling point in the pressure cooker is 110-120°C. Why? Please answer in more detail, preferably in terms of molecular motion.
When the pressure increases, the molecular gap decreases, and the volume of the liquid decreases. When the temperature of the liquid increases, the distance between the molecules increases, and the volume of the liquid increases. These two processes are opposite. Therefore, if we want to boil the liquid with the increase of pressure, the liquid must absorb more heat to make the distance between the molecules boil. The heat absorption is more, and the boiling point is naturally higher.
What does the boiling point of water have to do with air pressure
For example, under the standard atmosphere, the boiling point of water is 100°C. If the pressure is low, the boiling point of water can not reach 100°C, otherwise it will be high.
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