Fundamentals of Refrigeration Practice Test 2025 – The Complete All-in-One Guide to Exam Success!

The boiling point of a liquid is fundamentally influenced by the pressure exerted on its surface. When pressure is increased, the boiling point rises because the molecules require more energy to escape into the vapor phase against the additional pressure. For instance, in a pressure cooker, the increased pressure allows water to boil at temperatures above the standard 100 degrees Celsius, which speeds up cooking.

On the other hand, if the pressure is decreased, as can occur at higher altitudes where atmospheric pressure is lower, the boiling point of the liquid decreases, meaning it will boil at a lower temperature. This concept is crucial in various applications such as culinary practices, distillation processes, and even refrigerant behaviors in refrigeration systems.

While temperature, volume, and density are important properties of liquids, they do not directly dictate the boiling point in the same way pressure does. Temperature can influence the phase change but is subject to the current pressure conditions. Volume and density relate more to the characteristics of the liquid under specific conditions rather than directly affecting the boiling point.