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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: - When formaldehyde is polymerised in the presence of dilute H₂SO₄, the compound
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Topics: States of Matter Gases and Liquids
(80)
Subject: Chemistry
(2512)
Important MCQs Based on Medical Entrance Examinations To Improve Your NEET Score
- When formaldehyde is polymerised in the presence of dilute H₂SO₄, the compound
- The characteristic not related to alkali metals is
- Which of the following practices will not come under green chemistry
- In laboratory burners , we use
- The reaction in which phenol differs from alcohol 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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