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In pressure cooker food is made faster because
Options
(a) boiling point of water is lowered
(b) boiling point of water is increased
(c) heat is concentrated on food only
(d) heat spreads everywhere
Correct Answer:
boiling point of water is increased
Explanation:
No explanation available. Be the first to write the explanation for this question by commenting below.
Related Questions: - Which of the following will not act as a buffer?
- Polarisation power of a cation increases,when
- Aniline is treated with a mixture of sodium nitrite and hypophosphorus acid,
- Which type of bond is there in H₂S molecules
- C₃H₉N cannot represent
Topics: States of Matter Gases and Liquids
(80)
Subject: Chemistry
(2512)
Important MCQs Based on Medical Entrance Examinations To Improve Your NEET Score
- Which of the following will not act as a buffer?
- Polarisation power of a cation increases,when
- Aniline is treated with a mixture of sodium nitrite and hypophosphorus acid,
- Which type of bond is there in H₂S molecules
- C₃H₉N cannot represent
Topics: States of Matter Gases and Liquids (80)
Subject: Chemistry (2512)
Important MCQs Based on Medical Entrance Examinations To Improve Your NEET Score
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