This process will occur steam comes into contact with cool food. The latent heat, when released, gives a little extra boost that makes food cook faster. This is called latent heat of fusion . As temperature of water increases, the latent heat is absorbed. As temperature of water decreases, the latent heat is released.
Vapor pressure decreases as altitude increases.
Takes longer to cook at higher altitudes. Cleaning agents help water by lowering the surface tension. The ph of water can affect color, mushiness and flavor. Hard water contains calcium and that keeps them hard. Use soft water if your beans never seem to get done.