The boiling point of water can be increased by raising what factor?

The boiling point of water is significantly influenced by the pressure exerted on it. When the pressure above atmospheric pressure is increased, it raises the boiling point of water. This is because, at higher pressures, it takes a higher temperature for the molecules in the water to gain sufficient energy to transition from the liquid phase to the gaseous phase (steam). This principle is utilized in pressure cookers, where the increased pressure allows food to cook faster at a higher temperature than it would under standard atmospheric conditions.

In contrast, lowering the pressure, such as at high altitudes, actually decreases the boiling point of water, which is why water boils at lower temperatures in mountainous regions. Increasing the volume of water does not affect the boiling point; it simply means there is more water to boil. Raising the temperature of the water without considering pressure does not inherently increase the boiling point; it may just lead to boiling at the existing atmospheric conditions. Therefore, manipulating the pressure is the correct method to effectively raise the boiling point of water.