Which of the following is true about the boiling point of water in a pressure cooker?
Correct answer: A. It is higher than the normal boiling point
- A. It is higher than the normal boiling point
- B. It is lower than the normal boiling point
- C. It is lower than the freezing point
- D. All of these
Explanation
Option A is correct since a pressure cooker is based on the principle that the boiling point of water increases with the increase in pressure. It works by capturing the steam that, as it builds up, increases the pressure in the vessel. The pressure increase in turn raises the boiling point of water, which normally limits the cooking temperature of wet foods to 100°C. Because the effective cooking temperature is higher in the pressure cooker-as high as 120°C -the cooking time can drop substantially.
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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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