Editing Boiling (section)

==Uses==

===Refrigeration and air conditioning===
Most types of [[refrigeration]] and some type of [[air-conditioning]] work by compressing a gas so that it becomes liquid and then allowing it to boil. This adsorbs heat from the surroundings cooling the fridge or freezer or cooling the air entering a building. Typical liquids include [[propane]], [[ammonia]], [[carbon dioxide]] or [[nitrogen]].

=== For making water potable ===
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As a method of disinfecting water, bringing it to its boiling point at {{convert|100|°C}}, is the oldest and most effective way since it does not affect the taste, it is effective despite contaminants or particles present in it, and is a single step process which eliminates most [[microbes]] responsible for causing [[intestine]] related diseases.<ref name=Oxfordjournals>{{cite journal|title=Water Disinfection for International and Wilderness Travelers|journal=Clinical Infectious Diseases|volume=34|issue=3|publisher= Oxford journals|author=Howard Backer|pages=355&ndash;364|doi=10.1086/324747|pmid=11774083|year=2002|doi-access=free}}</ref> The boiling point of water is {{convert|100|C}}  at sea level and at normal barometric pressure.<ref>{{Cite web|url=http://chemed.chem.purdue.edu/genchem/topicreview/bp/ch14/melting.php|title=Melting Point, Freezing Point, Boiling Point|website=chemed.chem.purdue.edu|access-date=2019-01-11}}</ref> In places having a proper [[water purification]] system, it is recommended only as an [[Boil-water advisory|emergency treatment method]] or for obtaining potable water in the wilderness or in rural areas, as it cannot remove [[toxins|chemical toxins]] or impurities.<ref>{{Cite web|url=https://www.epa.gov/ground-water-and-drinking-water/emergency-disinfection-drinking-water|title=Emergency Disinfection of Drinking Water|last=US EPA|first=OW|date=2015-11-18|website=US EPA|language=en|access-date=2019-01-11}}</ref><ref name="backpackers field manual">{{cite web|url=http://www.princeton.edu/~oa/manual/water.shtml|title=OA Guide to Water Purification, The Backpacker's Field Manual|last=Curtis|first=Rick|date=March 1998}}</ref>

The elimination of micro-organisms by boiling follows [[first-order kinetics]]—at high temperatures, it is achieved in less time and at lower temperatures, in more time. The heat sensitivity of micro-organisms varies, at {{convert|70|°C}}, ''[[Giardia]]'' species (which cause [[giardiasis]]) can take ten minutes for complete inactivation, most intestine affecting microbes and ''[[Escherichia coli|E.&nbsp;coli]]'' ([[gastroenteritis]]) take less than a minute; at boiling point, ''[[Vibrio cholerae]]''  ([[cholera]]) takes ten seconds and [[hepatitis A virus]] (causes the symptom of [[jaundice]]), one minute. Boiling does not ensure the elimination of all micro-organisms; the bacterial spores ''[[Clostridium]]'' can survive at {{convert|100|°C}} but are not water-borne or intestine affecting. Thus for human health, complete [[sterilization (microbiology)|sterilization]] of water is not required.<ref name="Oxfordjournals"/>

The traditional advice of boiling water for ten minutes is mainly for additional safety, since microbes start getting eliminated at temperatures greater than {{convert|60|°C}} and bringing it to its boiling point is also a useful indication that can be seen without the help of a [[thermometer]], and by this time, the water is disinfected. Though the [[Atmospheric pressure boiling point|boiling point decreases]] with increasing altitude, it is not enough to affect the disinfecting process.<ref name="Oxfordjournals"/><ref>{{Cite web|url=https://www.cdc.gov/healthywater/emergency/drinking/making-water-safe.html|title=Making Water Safe in an Emergency|last=CDC|date=2019-09-06|website=Centers for Disease Control and Prevention|language=en-us|access-date=2020-01-07}}</ref>

===In cooking===
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{{stack|[[File:Flickr - cyclonebill - Pasta (1).jpg|thumb|Boiling [[pasta]]]]}}
''Boiling'' is the method of [[cooking]] food in boiling [[water]] or other water-based liquids such as [[Stock (food)|stock]] or [[milk]].<ref>{{Cite book|url=https://books.google.com/books?id=ORmzCwAAQBAJ&q=Boiling+is+the+method+of+cooking+food+in+boiling+water,+or+other+water-based+liquids+such+as+stock+or+milk&pg=PT100|title=AQA GCSE Food Preparation and Nutrition|last1=Rickus|first1=Alexis|last2=Saunder|first2=Bev|last3=Mackey|first3=Yvonne|date=2016-08-22|publisher=Hodder Education|isbn=9781471863653|language=en}}</ref> [[Simmering]] is gentle boiling, while in [[poaching (cooking)|poaching]] the cooking liquid moves but scarcely bubbles.<ref>{{Cite book|url=https://books.google.com/books?id=ZAM3TJfP09cC&q=Simmering+is+gentle+boiling,+while+in+poaching,+the+cooking+liquid+moves&pg=PA306|title=The Cook's Book: Techniques and tips from the world's master chefs|last=Publishing|first=D. K.|date=2005-08-29|publisher=Penguin|isbn=9780756665609|language=en}}</ref>

The boiling point of water is typically considered to be {{convert|100|°C|°F K}}, especially at sea level. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid. High [[elevation]] cooking generally takes longer since boiling point is a function of [[atmospheric pressure]]. At an elevation of about {{convert|1|mile|m|spell=in}}, water boils at approximately {{convert|95|°C|°F K}}.<ref>{{cite web|url=http://www.iapws.org/faq1/boil.htm|author=IAPWS|author-link=IAPWS|work=FAQs About Water and Steam|title=What is the effect of pressure on the boiling of water? Why does water boil at a lower temperature at high altitudes?|access-date=2009-12-05|url-status=dead|archive-url=https://web.archive.org/web/20090806060431/http://www.iapws.org/faq1/boil.htm|archive-date=2009-08-06}}</ref> Depending on the type of food and the elevation, the boiling water may not be hot enough to cook the food properly.<ref>{{Cite web|url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/high-altitude-cooking-and-food-safety/ct_index|title=High Altitude Cooking and Food Safety|date=2013-06-15 |website=United States Department of Agriculture|access-date=2020-02-10 }}</ref> Similarly, increasing the pressure as in a [[pressure cooker]] raises the temperature of the contents above the open air boiling point.{{citation needed|date=April 2022}}

===Boil-in-the-bag===
{{main|Boil-in-bag}}
{{See also|Sous-vide}}
Also known as "boil-in-bag", this involves heating or cooking ready-made foods sealed in a thick plastic bag. The bag containing the food, often frozen, is submerged in boiling water for a prescribed time.<ref>{{cite web|url=http://dictionary.reference.com/browse/boil-in-bag|title=Boil-in-bag - Define Boil-in-bag at Dictionary.com|work=Dictionary.com}}</ref> The resulting dishes can be prepared with greater convenience as no pots or pans are dirtied in the process. Such meals are available for camping as well as home dining.