Jim: Could this be that the lower oxygen percentage at higher altitudes means the propane doesn't burn as hot? Oxygen percentage makes a big difference in the oxidation of the fuel. That's why the signs "no smoking" in hospital rooms where oxygen is being used. Oh well, you can't smoke in the hospital at all these days! dave *********** REPLY SEPARATOR *********** On 9/30/99 at 11:06 PM JIMRPT@AOL.COM wrote: >In a message dated 9/30/1999 10:22:04 PM, Susan wrote: > ><<so why would it take >more BTU's to boil? >> > >Susan; > I don't know the real answer to this but it do. For instance you can't cook >a two minute egg at 9,000 feet in the same amount of time that you can at 500 >feet. > I had a small propane stove that on fishing trips in Florida would have a >canteen cup boiling in about 6 minutes but in the Rockies it took about 12 or >thirteen minutes. In Florida boiling/cooking chicken and rice took about >2hrs and in the Rockies it took almost 3.5 hrs. In the Highlands it took two >heat tablets to heat a cup of water and on the beach one would do. >Perhaps fuel doesn't burn as efficiently at higher altitudes........ Or it >could be that the lower boiling temperature of water means that the >water/food has to heat longer to produce the same results at altitude. >As for Tibetans and their coffee, the same holds true for us'ns cause we >drink coffee that is too hot to hold our finger in without getting burnt, or >at least making us think we're burnt :-) > >The following is from the Mt. Baldy guide: >"The surest treatment to destroy organisms is to boil water for at >least one minute before using. At higher elevations boil for three to five >minutes." >Jim Bryant (FL) _____________________________ David M. Porritt dporritt@swbell.net Meadows School of the Arts Southern Methodist University Dallas, TX 75275 _____________________________
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