How does increasing the pressure affect the boiling point of a liquid?

Increasing the pressure on a liquid raises its boiling point due to the relationship defined by the boiling point and vapor pressure. When a liquid boils, its vapor pressure must equal the surrounding atmospheric pressure. Under standard atmospheric conditions, water boils at 100 degrees Celsius because the vapor pressure of water matches atmospheric pressure at this temperature.

When the pressure is increased, the vapor pressure needs to reach this higher pressure before boiling can occur. This means that the temperature must be increased to achieve a vapor pressure that matches the increased pressure. As a result, the boiling point of the liquid will be higher under elevated pressure conditions. This principle is commonly utilized in pressure cookers, where food cooks faster because the boiling point of water is increased, thus raising the effective temperature for cooking.

This understanding helps explain why the boiling point is influenced by pressure, distinguishing liquids from gases, which behave differently under pressure changes.