Answer:
At high altitude, it takes longer to cook spaghetti. (Ans 2).
Explanation:
A colligative property of a solution depends on the number of ions or solute particles present in the solution, not the type of the solute. Due to pressure change boiling points have nothing to do with colligative property and solutions.
Colligative properties include:
1) Freezing point depression.
2) Vapor pressure lowering.
3) Boiling point elevation.
4) Osmotic pressure.
At high altitude, the air is under less atmospheric pressure than it is at sea level. So at high altitude, it takes longer to cook spaghetti, because of the water it boils in is not as hot as is it at sea level.