What happens to the boiling point when external pressure increases?

When external pressure increases, the boiling point of a substance also increases. This phenomenon occurs because boiling is the process where the vapor pressure of a liquid equals the external pressure surrounding it.

At higher pressures, the liquid must reach a higher temperature to achieve a vapor pressure that matches this increased external pressure, allowing bubbles of vapor to form within the liquid and rise to the surface. For instance, in a pressure cooker, the increased pressure allows water to boil at temperatures higher than the normal boiling point of 100°C, which results in faster cooking times.

This relationship between pressure and boiling point is an essential concept in both physical chemistry and practical applications, such as cooking and industrial processes. Understanding this helps explain why different environments (like high altitudes versus sea level) affect cooking and the behavior of liquids.