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प्रश्न
Explain why cooking is faster in a pressure cooker.
उत्तर
In a pressure cooker, the vapour pressure over the water surface is more than the atmospheric pressure. This means boiling point of the water will be higher in the pressure cooker than in the open. This will let the cereals and food to be cooked in higher temperature than at 1000C,. Thus, cooking process gets faster.
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संबंधित प्रश्न
From a certain apparatus, the diffusion rate of hydrogen has an average value of 28.7 cm3 s–1. The diffusion of another gas under the same conditions is measured to have an average rate of 7.2 cm3 s–1. Identify the gas
[Hint: Use Graham’s law of diffusion: R1/R2 = (M2/M1)1/2, where R1, R2 are diffusion rates of gases 1 and 2, and M1 and M2 their respective molecular masses. The law is a simple consequence of kinetic theory.]
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Use R=8.3J K-1 mol-1
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Use R = 8.3 J K-1 mol-1
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Use R = 8.3 J K-1 mol-1
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Use R = 8.3 J K−1 mol−1
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Use R = 8.3 J K-1 mol-1
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Use R = 8.31 J K-1 mol-1
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