Who is correct about the effects of pressure changes on liquids?

Pressure changes have specific effects on liquids, primarily influencing their boiling points and density. In general, increasing the pressure on a liquid raises its boiling point, meaning that the liquid will require more heat to transition into a gas. This principle is critical in applications such as pressure cookers, where higher pressure allows water to boil at temperatures above 100 degrees Celsius, cooking food faster.

On the other hand, decreasing pressure lowers the boiling point, allowing liquids to vaporize at lower temperatures. This relationship is fundamental in various refrigeration and air conditioning systems.

Understanding these principles is crucial for effectively managing and manipulating liquids in practical applications within the A/C and heating industries. Recognizing how these temperature and pressure interrelations can impact system performance is essential for ensuring efficiency and safety in HVAC operations.