By increasing the pressure inside, the boiling point of water is raised from 100°C (at standard atmospheric pressure) to a higher temperature, typically around 120-125°C. Food cooks faster at these higher temperatures.
A pressure cooker cooks food faster by
Asked in UPSC NDA 2 2022 · Topic: Heat and Thermodynamics (Calorimetry and Phase Changes (Specific Heat, Latent Heat))
Show answer
Answer: A. increasing the boiling point of water
More Physics questions
- When water is heated from 0 degree celsius to 10 degrees celsius, how does its volume change ?
- On a cold day, during an early breakfast of bread with Ketchup, one would have noticed that the ketchup barely moves out of the bottle. A little warming of the Ketchup would solve the problem. Which of the following statement makes sense in the above context ?
- Steam at 100°C is more effective in heating than water at the same temperature because
- Water at 273 K is less effective in cooling than ice at the same temperature. It is because :
- Latent heat corresponds to the change in heat at constant
- Which one of the following statements about the Principle of Calorimetry is correct ?
- Pure water freezes at a temperature—
- When ice melts, then the