✨ Best Answer ✨
燒瓶內上方是常壓的熱空氣
在降溫後壓力減低
下方的熱水在壓力降低後又回到液氣平衡
山上壓力低
水在較低溫度就會煮滾
食物不容易煮熟
謝謝！
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✨ Best Answer ✨
燒瓶內上方是常壓的熱空氣
在降溫後壓力減低
下方的熱水在壓力降低後又回到液氣平衡
山上壓力低
水在較低溫度就會煮滾
食物不容易煮熟
謝謝！
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are also looking at these questions 😉
這樣跟高山上的飯半生不熟有什麼關係？