How does increasing pressure affect the boiling point of a liquid?

Increasing pressure affects the boiling point of a liquid by raising it. This phenomenon can be understood through the principles of boiling and phase changes. When pressure is applied to a liquid, the molecules require more energy to escape the liquid’s surface and enter the vapor phase. As a result, the temperature at which the vapor pressure of the liquid equals the surrounding pressure—known as the boiling point—increases.

This is why a pressure cooker cooks food faster; it increases the pressure and thereby raises the boiling point of water, allowing food to cook at higher temperatures. Conversely, at lower pressures (such as at high altitudes), the boiling point decreases, which can lead to longer cooking times.

Thus, understanding the relationship between pressure and boiling point is crucial in applications involving cooking, refrigeration, and other industrial processes where temperature control is necessary.