Cooking rice takes longer at higher altitudes because the atmospheric pressure is lower, which reduces the boiling point of water. On Mount Everest, the boiling point of water drops significantly below 100°C due to the extremely low atmospheric pressure. This lower boiling temperature means that theRead more
Cooking rice takes longer at higher altitudes because the atmospheric pressure is lower, which reduces the boiling point of water. On Mount Everest, the boiling point of water drops significantly below 100°C due to the extremely low atmospheric pressure. This lower boiling temperature means that the water is not as hot as it would be at sea level, resulting in slower cooking times.
Among the given options:
– [A] On the sea coast, the atmospheric pressure is normal, and water boils at 100°C, making cooking times standard.
– [B] At the depth of the sea, pressure increases, raising the boiling point of water, but cooking there is impractical.
– [C] In Shimla, at a moderate altitude, the boiling point is lower than at sea level but higher than on Mount Everest.
– [D] On Mount Everest, the boiling point is the lowest, significantly increasing cooking time.
Therefore, the correct answer is [D] On Mount Everest.
The rate of evaporation is influenced by several factors: the temperature of the liquid, the surface area of the liquid, and the air pressure. Higher temperatures increase the kinetic energy of the liquid molecules, enhancing evaporation. A larger surface area allows more molecules to escape into thRead more
The rate of evaporation is influenced by several factors: the temperature of the liquid, the surface area of the liquid, and the air pressure. Higher temperatures increase the kinetic energy of the liquid molecules, enhancing evaporation. A larger surface area allows more molecules to escape into the vapor phase simultaneously. Lower air pressure makes it easier for molecules to evaporate since there’s less atmospheric pressure pushing them back into the liquid.
Among the given options:
– [A] Temperature of the liquid significantly affects the rate of evaporation; higher temperatures increase the rate.
– [B] Surface area of the liquid also impacts evaporation; a larger surface area increases the rate.
– [C] The total volume of the liquid does not affect the rate of evaporation; it’s the surface interactions that matter.
– [D] Air pressure affects evaporation; lower pressure increases the rate.
Therefore, the correct answer is [C] On the total volume of the liquid.
The triple point is the specific temperature and pressure at which ice, liquid water, and water vapor can coexist in thermodynamic equilibrium. For water, this occurs at exactly 273.16 K (0.01°C) and a pressure of 611.657 pascals. The triple point is a fundamental concept in thermodynamics and is usRead more
The triple point is the specific temperature and pressure at which ice, liquid water, and water vapor can coexist in thermodynamic equilibrium. For water, this occurs at exactly 273.16 K (0.01°C) and a pressure of 611.657 pascals. The triple point is a fundamental concept in thermodynamics and is used to define the Kelvin temperature scale.
Among the given options:
– [A] Freezing point refers to the temperature at which a liquid turns into a solid.
– [B] Boiling point is the temperature at which a liquid turns into vapor.
– [C] Critical temperature is the temperature above which a gas cannot be liquefied, regardless of pressure.
– [D] Triple point is the correct term for the temperature and pressure where ice, water, and vapor are in equilibrium.
Evaporation is an endothermic process, meaning it requires heat to occur. When a liquid evaporates, molecules at the surface gain enough energy to break free from the liquid's surface and become vapor. This energy is drawn from the liquid itself and its surroundings, resulting in a cooling effect. ARead more
Evaporation is an endothermic process, meaning it requires heat to occur. When a liquid evaporates, molecules at the surface gain enough energy to break free from the liquid’s surface and become vapor. This energy is drawn from the liquid itself and its surroundings, resulting in a cooling effect. As these higher-energy molecules leave the liquid, the average kinetic energy of the remaining molecules decreases, causing the temperature of the liquid to drop.
Among the given options:
– [A] will increase is incorrect as evaporation removes energy from the liquid.
– [B] will decrease is correct as evaporation causes the liquid’s temperature to drop.
– [C] will increase rapidly is incorrect and contradicts the cooling effect of evaporation.
– [D] will remain unchanged is incorrect as evaporation leads to a temperature decrease.
Therefore, the correct answer is [B] will decrease.
The triple point of water is a fundamental thermodynamic condition where water can exist simultaneously as a solid, liquid, and gas. This unique point occurs at a temperature of 273.16 K (0.01°C) and a pressure of 611.657 pascals (approximately 0.00604 atmospheres). The triple point is crucial in thRead more
The triple point of water is a fundamental thermodynamic condition where water can exist simultaneously as a solid, liquid, and gas. This unique point occurs at a temperature of 273.16 K (0.01°C) and a pressure of 611.657 pascals (approximately 0.00604 atmospheres). The triple point is crucial in the calibration of thermometers and serves as a reference point in the definition of the Kelvin temperature scale.
Among the given options:
– [A] 273.16 °C is incorrect because it denotes a temperature far higher than the triple point.
– [B] 273.16 °F is incorrect as it does not correspond to the triple point of water.
– [C] 273.16 K is correct, representing the precise temperature at the triple point.
– [D] 373.16 K is incorrect as it represents a higher temperature than the triple point.
Where will it take more time to cook rice?
Cooking rice takes longer at higher altitudes because the atmospheric pressure is lower, which reduces the boiling point of water. On Mount Everest, the boiling point of water drops significantly below 100°C due to the extremely low atmospheric pressure. This lower boiling temperature means that theRead more
Cooking rice takes longer at higher altitudes because the atmospheric pressure is lower, which reduces the boiling point of water. On Mount Everest, the boiling point of water drops significantly below 100°C due to the extremely low atmospheric pressure. This lower boiling temperature means that the water is not as hot as it would be at sea level, resulting in slower cooking times.
Among the given options:
– [A] On the sea coast, the atmospheric pressure is normal, and water boils at 100°C, making cooking times standard.
– [B] At the depth of the sea, pressure increases, raising the boiling point of water, but cooking there is impractical.
– [C] In Shimla, at a moderate altitude, the boiling point is lower than at sea level but higher than on Mount Everest.
– [D] On Mount Everest, the boiling point is the lowest, significantly increasing cooking time.
Therefore, the correct answer is [D] On Mount Everest.
See lessThe rate of evaporation does not depend on
The rate of evaporation is influenced by several factors: the temperature of the liquid, the surface area of the liquid, and the air pressure. Higher temperatures increase the kinetic energy of the liquid molecules, enhancing evaporation. A larger surface area allows more molecules to escape into thRead more
The rate of evaporation is influenced by several factors: the temperature of the liquid, the surface area of the liquid, and the air pressure. Higher temperatures increase the kinetic energy of the liquid molecules, enhancing evaporation. A larger surface area allows more molecules to escape into the vapor phase simultaneously. Lower air pressure makes it easier for molecules to evaporate since there’s less atmospheric pressure pushing them back into the liquid.
Among the given options:
– [A] Temperature of the liquid significantly affects the rate of evaporation; higher temperatures increase the rate.
– [B] Surface area of the liquid also impacts evaporation; a larger surface area increases the rate.
– [C] The total volume of the liquid does not affect the rate of evaporation; it’s the surface interactions that matter.
– [D] Air pressure affects evaporation; lower pressure increases the rate.
Therefore, the correct answer is [C] On the total volume of the liquid.
See lessThe temperature at which ice, water and vapor remain in equilibrium is called
The triple point is the specific temperature and pressure at which ice, liquid water, and water vapor can coexist in thermodynamic equilibrium. For water, this occurs at exactly 273.16 K (0.01°C) and a pressure of 611.657 pascals. The triple point is a fundamental concept in thermodynamics and is usRead more
The triple point is the specific temperature and pressure at which ice, liquid water, and water vapor can coexist in thermodynamic equilibrium. For water, this occurs at exactly 273.16 K (0.01°C) and a pressure of 611.657 pascals. The triple point is a fundamental concept in thermodynamics and is used to define the Kelvin temperature scale.
Among the given options:
– [A] Freezing point refers to the temperature at which a liquid turns into a solid.
– [B] Boiling point is the temperature at which a liquid turns into vapor.
– [C] Critical temperature is the temperature above which a gas cannot be liquefied, regardless of pressure.
– [D] Triple point is the correct term for the temperature and pressure where ice, water, and vapor are in equilibrium.
Thus, the correct answer is [D] Triple point.
See lessDue to evaporation of a liquid, its temperature
Evaporation is an endothermic process, meaning it requires heat to occur. When a liquid evaporates, molecules at the surface gain enough energy to break free from the liquid's surface and become vapor. This energy is drawn from the liquid itself and its surroundings, resulting in a cooling effect. ARead more
Evaporation is an endothermic process, meaning it requires heat to occur. When a liquid evaporates, molecules at the surface gain enough energy to break free from the liquid’s surface and become vapor. This energy is drawn from the liquid itself and its surroundings, resulting in a cooling effect. As these higher-energy molecules leave the liquid, the average kinetic energy of the remaining molecules decreases, causing the temperature of the liquid to drop.
Among the given options:
– [A] will increase is incorrect as evaporation removes energy from the liquid.
– [B] will decrease is correct as evaporation causes the liquid’s temperature to drop.
– [C] will increase rapidly is incorrect and contradicts the cooling effect of evaporation.
– [D] will remain unchanged is incorrect as evaporation leads to a temperature decrease.
Therefore, the correct answer is [B] will decrease.
See lessThe triple point of water is
The triple point of water is a fundamental thermodynamic condition where water can exist simultaneously as a solid, liquid, and gas. This unique point occurs at a temperature of 273.16 K (0.01°C) and a pressure of 611.657 pascals (approximately 0.00604 atmospheres). The triple point is crucial in thRead more
The triple point of water is a fundamental thermodynamic condition where water can exist simultaneously as a solid, liquid, and gas. This unique point occurs at a temperature of 273.16 K (0.01°C) and a pressure of 611.657 pascals (approximately 0.00604 atmospheres). The triple point is crucial in the calibration of thermometers and serves as a reference point in the definition of the Kelvin temperature scale.
Among the given options:
– [A] 273.16 °C is incorrect because it denotes a temperature far higher than the triple point.
– [B] 273.16 °F is incorrect as it does not correspond to the triple point of water.
– [C] 273.16 K is correct, representing the precise temperature at the triple point.
– [D] 373.16 K is incorrect as it represents a higher temperature than the triple point.
Therefore, the correct answer is [C] 273.16 K.
See less