Question

Why can you not make hard boiled eggs on Mount Everest? Please give specific quantities data to support answer, rationale and conclusion.

WHY CAN YOU NOT MAKE HARD BOILED EGGS ON Mt. EVEREST? Requirements: 1. Specific quantitative data to support the question.(6 pts.) 2. Rationale (2pts.) 3. Conclusion (2 pts)

Answer 1

Specific Quantity data:

Height of mount everest:8848m

Temperture needed to egg: 85 C

Max Temperature at mount everest: 70 C

Rationale:

As higher you get as lower the air pressure becomes. And air pressure is always connected with temperature.

So, if the air pressure goes down the temperature goes down, logically if the air pressure goes up the temperature goes up as well. They are always in a relationship and connection.

So due to the low air pressure on a high mountain, the water boils, with bubbles and steam, already at a low temperature. We have to remember that once the water boils it will not get hotter. So if the water boils at a specific water temperature it will stay at this temperature, no matter what heat you supply.

Conclusion:

Eggs have something interesting, the yolk and the egg white don’t harden at the same water temperature. The yolk needs around 65 C (149 F) to get hard and the egg white needs around 85 C (185 F) to get completely hard. So if we are at the Mount Everest, we are at 8 848 m (20 236 feet). There the water boils already at around 70 C (158 F). So the yolk might get hard but the white outside will stay glibber and we can’t enjoy egg.

Thankyou