Food cooks faster in a pressure cooker because the air pressure increases, which increases the boiling point of water. This higher boiling point allows the food to cook at a higher temperature, speeding up the cooking process.
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If there is a sudden increase in temperature at a place, the relative humidity decreases. As temperature rises, the air’s capacity to hold moisture increases, causing the relative humidity to drop unless additional moisture is added to the air.
300 K is equal to 27 °C. To convert from Kelvin to Celsius, subtract 273.15 from the temperature in Kelvin. Therefore, 300 K – 273.15 = 26.85 °C, which is approximately 27 °C.
The water remains cold in the pitcher due to the process of evaporation. As water evaporates from the surface of the pitcher, it absorbs heat energy from the surroundings, including the remaining water, cooling it down.
Steam burns hands more than boiling water because steam contains latent heat. When steam condenses on the skin, it releases this latent heat, transferring more energy to the skin compared to boiling water at the same temperature. This additional heat ...
The heat required to change a unit mass of a solid substance from solid to liquid at its melting point is called the latent heat of melting of solid. This energy is needed to break the bonds holding the solid ...
Due to impurities, the boiling point (B.P) of a liquid increases. This phenomenon is known as boiling point elevation and is a colligative property. The presence of impurities lowers the vapor pressure of the solution, requiring a higher temperature for ...
A body absorbs the most heat when it is black and rough. Black surfaces absorb more radiation across a broader spectrum of wavelengths compared to lighter surfaces, and rough surfaces have more surface area for radiation absorption.
The room can be cooled by releasing compressed gas. When compressed gas is released, it expands and absorbs heat from the surroundings, thereby lowering the temperature of the room. This principle is used in air conditioning and refrigeration systems.
The first law of thermodynamics confirms the concept of energy conservation. It states that energy cannot be created or destroyed, only transformed from one form to another, ensuring the total energy of an isolated system remains constant.