Mt Everest was originally known as “Peak H”, and then “Peak XV”, before assuming the name Mt Everest. It was named after Sir George Everest, Surveyor General of India. He never actually laid eyes on the mountain.
All pre-World War II attempts (1922, 1924, 1933, 1936, and 1938) were approached from the north, or Tibetan, side of Everest because Nepal was closed to foreigners during this time. However, the first ascent in 1953 was from the south, the Nepalese side; Nepal had opened its borders in 1949. The first successful ascent was on 29th May, 1953 by Sir Edmund Hillary and Sherpa Tenzing Norgay.
The altitude of Mt Everest is 8850 m. or 29,038 feet (commercial airplanes travel at 30,000 feet!). Atmospheric pressure on the summit of Everest has been recorded at 253 mmHg. This is one-third of the atmospheric pressure found at sea level. The human body is unable to acclimatise above 8,000m and at this height the body ceases to function properly and begins to deteriorate instead. Therefore, the amount of time spent beyond 8,000m the height level known amongst as the ‘death zone’ must be kept to a minimum.
Most likely cause of Death is from avalanches. You are about twice as likely to die in an Avalanche as from a fall or by slipping.
The country with most deaths is Nepal. The most dangerous area is Khumbu Ice Fall, where. There are about 120 corpses on Everest.
Other ‘special’ health issues include, hypoxia, frostbite, hypothermia, snow blindness, Acute Mountain Sickness (AMS), pulmonary edema, cerebral edema
Climbers burn up to 6,000 calories per day whilst on the mountain. The average ‘boil in the bag’ meal contains only approximately 500 calories. As climbers increases altitude, their appetite decreases. It is not unusual to lose 20 per cent body weight during an expedition.
Because of the dry rarified air, climbers must drink 4-6 litres of water a day. It can take up to one hour to melt enough snow for a litre of water at high altitude.