The boiling point of water in degrees Celsius is 100°C (212°F) at sea level. This is a fundamental and well-known temperature reference point in the field of thermodynamics and everyday life. It represents the temperature at which water transitions from a liquid state to a gaseous state, forming water vapor.

Several key points and factors related to the boiling point of water in Celsius include:

1. Pressure Dependency: The boiling point of water is pressure-dependent. At higher altitudes or in areas with lower atmospheric pressure, such as in mountainous regions, the boiling point of water is lower than 100°C. Conversely, at higher pressures, such as in a pressure cooker, water can boil at temperatures above 100°C.

2. Standard Atmospheric Pressure: The boiling point of water is defined at standard atmospheric pressure, which is 101.3 kilopascals (kPa) or 1 atmosphere (atm). At this pressure, water boils at precisely 100°C (212°F).

3. Phase Transition: The transition from a liquid to a gas at the boiling point involves the absorption of heat energy without a change in temperature. As water absorbs heat, its molecules gain enough energy to overcome intermolecular forces and escape into the gas phase.

4. Higher Altitudes: In locations at higher elevations, where atmospheric pressure is lower, the boiling point is lower than 100°C. For example, in cities like Denver, Colorado (often called the "Mile-High City"), which is located approximately 1 mile (1,609 meters) above sea level, water boils at about 95°C (203°F).

5. Cooking and Food Preparation: Knowledge of the boiling point of water is essential in cooking and food preparation. Boiling water is commonly used to cook pasta, vegetables, and eggs, as well as for sterilizing equipment and preparing hot beverages like tea and coffee.

6. Climate and Weather: Understanding the boiling point of water also has implications in meteorology and the Earth's climate system. It plays a role in the formation of clouds, as water vapor in the atmosphere can condense into liquid water droplets when cooled below the boiling point.

The boiling point of water is a fundamental concept in science, engineering, and everyday activities. It varies with pressure but remains a consistent reference point for various processes, including cooking, heating, and industrial applications.