Q11 of 100 Page 32

Explain why cooking is faster in a pressure cooker.

1. Boiling point of a substance increases with increase in pressure. Inside the pressure cooker, pressure is more than atmospheric pressure.


2. We know that boiling point of water at atmospheric pressure is 100.


3. So, boiling point of water is also above 100 inside pressure cooker. This means that food will now cook at higher temperature than 100.


4. So, by increasing the pressure and the boiling point we are reducing the time taken for food to cook. Hence, cooking is faster in pressure cooker than in open vessel.


More from this chapter

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9

It is said that the assumptions of kinetic theory are good for gases having low densities. Suppose a container is so evacuated

that only one molecule is left in it. Which of the assumptions of kinetic theory will not be valid for such a situation? Can we assign a temperature to this gas?


 10

A gas is kept in an enclosure. The pressure of the gas is reduced by pumping out some gas. Will the temperature of the gas decrease by Charles’s law?

 12

If the molecules were not allowed to collide among themselves, would you expect more evaporation or less evaporation?

 13

Is it possible to boil water at room temperature, say 30°C? If we touch a flask containing water boiling at this temperature, will it be hot?