What effect does lower barometric pressure have on the boiling point of a liquid?

Lower barometric pressure has the effect of decreasing the boiling point of a liquid due to the relationship between pressure and boiling point. Boiling occurs when a liquid's vapor pressure equals the surrounding pressure. When the barometric pressure is lower, the vapor pressure required for the liquid to boil is achieved at a lower temperature.

As such, at high altitudes or in areas of lower atmospheric pressure, water will boil at temperatures below the standard boiling point of 100°C (212°F). This phenomenon is essential to understand, especially in cooking and in processes where the boiling point affects the rate of the reaction or the solubility of compounds.

In contrast, higher barometric pressure would require a higher temperature for boiling to occur, thus increasing the boiling point. No change in boiling point would not accurately reflect the influence of barometric pressure, and the suggestion of constant boiling temperature disregards how boiling points are fundamentally determined by both temperature and pressure dynamics.