a hiker trys to prepare a hard boiled egg on the high slopes of Mount Everest. the base camp s located 5,300meters above sea level. the hiker observes that the water begins to boil 82 percent C, much lower than the 100 percent C needed to cook the raw egg. he hopes that just leaving the egg in the boiling water longer will let the egg cook. will we have hard boiled eggs for breakfast?

Because the atmospheric pressure at higher altitudes is lower than at sea level.

Water, or any liquid for that matter, boils when its vapor pressure equals the external pressure above the liquid.

In water's case, you need to heat it to

100∘C

to get its vapor pressure to equal 1 atm, which is what the value of the atmospheric pressure is at sea level.

As elevation increases, atmospheric pressure decreases. This means that you'll need to supply less heat to the liquid water in order to get its vapor pressure to equal the atmospheric pressure.

For example, on top of Mount Everest, the atmospheric pressure is approximately 0.34 atm. When you heat water at that altitude, you'll find that it'll start to boil at around

70∘C.

That happens because water's vapor pressure reaches the value of the atmoshperic pressure faster, i.e. without requiring as much heat as it would at sea level.

lol idk what im sying it may be right idk

i think the answer is a and i hope this ; ))