Question #4d87c

According to standards, the boiling point of water decreases #1 ^oF# for every 500-ft increase in altitude. Mt Everest is reported to be ~29,000-ft above sea level. If water boils at #212^oF# at Sea Level, then at 29,000-ft the boiling point would decrease (29,000/500) deg-F => 58 deg-F. Therefore, the boiling point of water at 29,000-ft = (212 - 58) deg-F = 154 deg-F.

At boiling point the temperature will not change when two phases (liquid & gas) are in equilibrium. This means there is a finite amount of energy being maintained in the liquid during boiling. Since the Bpt is 154 deg-F the amount of energy for cooking the egg would be about 27% less than the available energy at sea level. Cook time would be increased significantly over what it would be at sea level.

This is far as my two remaining brain cells will take me in this issure, but someone might know of a quantitative relationship that defines cook time in terms of Altitude and Kinetic Energy. It seems to be ...

#"Cook" Time prop f("Altitude"/"Kinetic Energy")#

Contributions are always welcome.