The boiling temperature of water is lower at high-altitude places because the atmospheric pressure is lower than at sea level. At high altitudes, the air pressure is reduced, which means water molecules can escape into the air at a lower temperature. As a result, water boils at temperatures below 100°C. This is why cooking takes longer in high-altitude areas since water boils at a lower temperature, and it can affect the preparation of food.
This question related to Chapter 7 Science Curiosity Class 6th NCERT.
From the Chapter 7. Temperature and its Measurement.
Give answer according to your understanding.
Lower atmospheric pressure at high altitudes reduces boiling points.
Explanation: Pressure influences boiling, so water boils at lower temperatures in mountains than at sea level.
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