A liquid boils when its vapor pressure equals the ambient pressure. In a pressure cooker, food is boiled in water at temperatures greater than 100°C because the sealed lid allows the pressure inside the cooker to be greater than atmospheric pressure. Using ?rxnH° ,?°S and Cp(75.48 for liquid water and 30.54+0.01029T for gas water) calculate the boiling point of water if the pressure inside the pressure cooker is 2.00 atm: First, calculate ?rxnH° (100°C). Then, you may assume that ?rxnH° (100°C) is constant over the range 100°C to Tbp at 2.00 atm.