What happens to the boiling point when the pressure of a gas increases?

When the pressure of a gas is increased, the boiling point of a liquid also increases. This is due to the relationship between pressure and temperature in the phase changes of substances.

At higher pressures, more energy (in the form of heat) is required for the liquid molecules to overcome the atmospheric pressure that is pressing down on them. As a result, the temperature must be raised to achieve the necessary vapor pressure for the liquid to transition into the gas phase. This is why cooking at higher elevations, where atmospheric pressure is lower, results in a decrease in boiling point, while cooking under pressure (such as in a pressure cooker) raises the boiling point, allowing food to cook faster.

In essence, increasing the pressure forces the boiling point to rise because the conditions required for a substance to boil must be met at the increased pressure level, demonstrating the direct relationship between pressure and boiling point.