Joana foi passar as férias em La Paz, na Bolívia, que tem altitude de 4.061 metros acima do nível do mar.
Ao preparar o almoço, ela percebeu que levou mais tempo para que os alimentos ficassem cozidos do que em sua residência, em Florianópolis, Brasil.
Justifica esse fenômeno o fato de:
- A) La Paz ter pressão atmosférica inferior à de Florianópolis.
- B) La Paz ter temperatura do ar superior à de Florianópolis.
- C) La Paz ter maior variabilidade climática do que Florianópolis.
- D) La Paz ter temperatura do ar inferior à de Florianópolis.
- E) La Paz ter pressão atmosférica superior à de Florianópolis.
Resposta:
Joana's experience of food taking longer to cook in La Paz, Bolivia, which is 4,061 meters above sea level, compared to her residence in Florianópolis, Brazil, can be explained by the fact that La Paz has lower atmospheric pressure than Florianópolis.
At higher altitudes, the atmospheric pressure decreases, which affects the boiling point of water. Since water boils at a lower temperature in low-pressure environments, it takes longer to cook food. This phenomenon is known as the "boiling-point elevation" effect.
In La Paz, the lower atmospheric pressure results in a lower boiling point of water, making it more challenging to cook food quickly. This is why Joana observed that it took longer for her food to cook in La Paz compared to Florianópolis.
Additionally, the altitude also affects the air density, which can impact the cooking process. At higher elevations, the air is thinner, and there is less oxygen available, which can slow down the cooking process.
Therefore, the correct answer is A) La Paz has lower atmospheric pressure than Florianópolis.
Explanation: The lower atmospheric pressure in La Paz is the primary reason for the longer cooking time. This is because the boiling point of water decreases with decreasing atmospheric pressure, requiring more time to cook food.
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