At high altitudes water boils at a temperature lower than


At high altitudes, water boils at a temperature lower than 100.0° C due to the lower air pressure. A rule of thumb states that the time to hard-boil an egg doubles for every 13.0° C drop in temperature. What activation energy does this rule imply for the chemical reactions that occur when the egg is cooked?

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Physics: At high altitudes water boils at a temperature lower than
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