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The boiling point of a liquid is lowered if the pressure of the surrounding gases is decreased. For example, water will boil at a lower temperature at the top of a mountain, where the atmospheric pressure on the water is less, than it will at sea level, where the pressure is greater. In the laboratory, liquids can be made to boil at temperatures far below their normal boiling points by heating them in vacuum flasks under greatly reduced pressure. On the other hand, if the pressure is increased, the boiling point is raised.
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