Interpretation: It is to be explained why a cooker is recommended for cooking at higher altitudes.
Concept introduction:
The boiling point of a liquid is the temperature when its vapor pressure equals that of the gas above it or the temperature at which a liquid begins to turn into steam or vapor is known as its boiling point.
Answer to Problem 74A
Water boil at a lower temperature at a higher altitude.
Explanation of Solution
The air pressure is reduced at higher altitudes than it is close to the sea. Due to the water boiling at a lower temperature (below 100), food requires a longer time to cook. A pressure cooker speeds up the cooking process by preventing water from boiling at low temperatures.
Thus, a pressure cooker is recommended at higher altitudes for cooking.
Chapter 13 Solutions
Chemistry 2012 Student Edition (hard Cover) Grade 11
- ChemistryChemistryISBN:9781305957404Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCostePublisher:Cengage LearningChemistryChemistryISBN:9781259911156Author:Raymond Chang Dr., Jason Overby ProfessorPublisher:McGraw-Hill EducationPrinciples of Instrumental AnalysisChemistryISBN:9781305577213Author:Douglas A. Skoog, F. James Holler, Stanley R. CrouchPublisher:Cengage Learning
- Organic ChemistryChemistryISBN:9780078021558Author:Janice Gorzynski Smith Dr.Publisher:McGraw-Hill EducationChemistry: Principles and ReactionsChemistryISBN:9781305079373Author:William L. Masterton, Cecile N. HurleyPublisher:Cengage LearningElementary Principles of Chemical Processes, Bind...ChemistryISBN:9781118431221Author:Richard M. Felder, Ronald W. Rousseau, Lisa G. BullardPublisher:WILEY