Pressure cookers are able to cook faster faster because water boils at a higher temperature when there is a higher pressure there is more vapor pressure at higher pressure the intermolecular forces of water are weaker at a higher pressure water is decomposed to hydrogen and oxygen at the higher pressure which combines with food to cook it

Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Pressure cookers are able to cook faster faster because
water boils at a higher temperature when there is a higher pressure
there is more vapor pressure at higher pressure
the intermolecular forces of water are weaker at a higher pressure
water is decomposed to hydrogen and oxygen at the higher pressure which combines with food
to cook it
Transcribed Image Text:Pressure cookers are able to cook faster faster because water boils at a higher temperature when there is a higher pressure there is more vapor pressure at higher pressure the intermolecular forces of water are weaker at a higher pressure water is decomposed to hydrogen and oxygen at the higher pressure which combines with food to cook it
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