Question

Does it take longer to make macaroni and cheese in Denver or in Poquoson(a small town just below sea level)? Explain your reasoning.
I said Denver, because of the higher atomspheric presure. Is this right?

Answer 1

yes and no. It takes longer to make it in Denver BUT not because of higher atmospheric pressure. It takes longer because of LOWER atmospheric pressure in Denver. Using water, for example, the boiling point of water is the temperature at which the vapor pressure equals the atmospheric pressure. Since the pressure is lower, the boiling point of water will be reached BEFORE it reaches 100 degrees C and it takes longer to cook things at a lower temperature. So it will take longer to cook the macaroni.