In a pressure cooker, the boiling point of water is _.
Correct answer: A. Raised than the normal
- A. Raised than the normal
- B. Lower than the normal
- C. Lower than the freezing point
- D. All of these options are correct
Explanation
The trapped steam increases the atmospheric pressure inside the cooker by 15 pounds per square inch (psi) or 15 pounds above-normal sea-level pressure. At that pressure, the boiling point of water is increased from 212°F to 250°F. This higher temperature is what cooks food faster.
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About Evaporation, Boiling Point and Vapour Pressure
Evaporation is the escape of higher-energy molecules from a liquid surface, while vapour pressure is the pressure exerted by vapour in equilibrium with that liquid. The topic distinguishes evaporation from boiling and relates both to temperature, intermolecular forces, surface area, atmospheric pressure and the boiling point.
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