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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: - Allyl chloride on dehydrochlorination gives
- The most effective electrolyte for the coagulation of As₂S₃ sol is
- Benzenediazonium chloride on treated with water gives
- Which of the following will not act as a buffer?
- In hydrogen atom, energy of first excited state is –3.4 eV. Find out KE
Topics: States of Matter Gases and Liquids
(80)
Subject: Chemistry
(2512)
Important MCQs Based on Medical Entrance Examinations To Improve Your NEET Score
- Allyl chloride on dehydrochlorination gives
- The most effective electrolyte for the coagulation of As₂S₃ sol is
- Benzenediazonium chloride on treated with water gives
- Which of the following will not act as a buffer?
- In hydrogen atom, energy of first excited state is –3.4 eV. Find out KE
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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