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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: - In Kjeldahl’s method,ammonia from 5g of food neutralizes 30 cm3 of 0.1 N acid.
- The heat of neutralization is the highest in the following case
- Libermann’s nitroso reaction may be used as a test for
- Diamond is used I glass cutting due to its
- The method not used in metallurgy to refine the impure metal is
Topics: States of Matter Gases and Liquids
(80)
Subject: Chemistry
(2512)
Important MCQs Based on Medical Entrance Examinations To Improve Your NEET Score
- In Kjeldahl’s method,ammonia from 5g of food neutralizes 30 cm3 of 0.1 N acid.
- The heat of neutralization is the highest in the following case
- Libermann’s nitroso reaction may be used as a test for
- Diamond is used I glass cutting due to its
- The method not used in metallurgy to refine the impure metal is
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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