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 ...