The reason for reduction in cooking time when pressure cooker is used has to be described. Concept Introduction: When water boils, the molecules are evaporated called water vapor. When water is boiled in a closed container the water vapor here is known as steam. The energy required to convert steam to vapor is higher than the energy required converting water to steam. Accordingly steam has high heat of vaporization than boiling water that it releases more heat energy when condenses to liquid water.

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Answer 1

Question

Chapter 12, Problem 12.107QP

Interpretation Introduction

Interpretation:

The reason for reduction in cooking time when pressure cooker is used has to be described.

Concept Introduction:

When water boils, the molecules are evaporated called water vapor. When water is boiled in a closed container the water vapor here is known as steam. The energy required to convert steam to vapor is higher than the energy required converting water to steam. Accordingly steam has high heat of vaporization than boiling water that it releases more heat energy when condenses to liquid water.

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Answer 2

Question

Chapter 12, Problem 12.107QP

Interpretation Introduction

Interpretation:

The reason for reduction in cooking time when pressure cooker is used has to be described.

Concept Introduction:

When water boils, the molecules are evaporated called water vapor. When water is boiled in a closed container the water vapor here is known as steam. The energy required to convert steam to vapor is higher than the energy required converting water to steam. Accordingly steam has high heat of vaporization than boiling water that it releases more heat energy when condenses to liquid water.

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Answer 3

Question

Chapter 12, Problem 12.107QP

Interpretation Introduction

Interpretation:

The reason for reduction in cooking time when pressure cooker is used has to be described.

Concept Introduction:

When water boils, the molecules are evaporated called water vapor. When water is boiled in a closed container the water vapor here is known as steam. The energy required to convert steam to vapor is higher than the energy required converting water to steam. Accordingly steam has high heat of vaporization than boiling water that it releases more heat energy when condenses to liquid water.

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Answer 4

Question

Chapter 12, Problem 12.107QP

Interpretation Introduction

Interpretation:

The reason for reduction in cooking time when pressure cooker is used has to be described.

Concept Introduction:

When water boils, the molecules are evaporated called water vapor. When water is boiled in a closed container the water vapor here is known as steam. The energy required to convert steam to vapor is higher than the energy required converting water to steam. Accordingly steam has high heat of vaporization than boiling water that it releases more heat energy when condenses to liquid water.

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Answer 5

Chapter 12, Problem 12.107QP

Interpretation Introduction

Interpretation:

The reason for reduction in cooking time when pressure cooker is used has to be described.

Concept Introduction:

When water boils, the molecules are evaporated called water vapor. When water is boiled in a closed container the water vapor here is known as steam. The energy required to convert steam to vapor is higher than the energy required converting water to steam. Accordingly steam has high heat of vaporization than boiling water that it releases more heat energy when condenses to liquid water.

Answer 6

Chapter 12, Problem 12.107QP

Interpretation Introduction

Interpretation:

The reason for reduction in cooking time when pressure cooker is used has to be described.

Concept Introduction:

When water boils, the molecules are evaporated called water vapor. When water is boiled in a closed container the water vapor here is known as steam. The energy required to convert steam to vapor is higher than the energy required converting water to steam. Accordingly steam has high heat of vaporization than boiling water that it releases more heat energy when condenses to liquid water.

Answer 7

Chapter 12, Problem 12.107QP

Interpretation Introduction

Interpretation:

The reason for reduction in cooking time when pressure cooker is used has to be described.

Concept Introduction:

When water boils, the molecules are evaporated called water vapor. When water is boiled in a closed container the water vapor here is known as steam. The energy required to convert steam to vapor is higher than the energy required converting water to steam. Accordingly steam has high heat of vaporization than boiling water that it releases more heat energy when condenses to liquid water.

Answer 8

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Answer 9

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Answer 10

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Answer 11

Ch. 12.2 - Prob. 12.1WE Ch. 12.2 - Prob. 1PPA Ch. 12.2 - Prob. 1PPB Ch. 12.2 - The diagram on the left depicts a system at room...Ch. 12.2 - Prob. 12.2.1SR Ch. 12.2 - Prob. 12.2.2SR Ch. 12.2 - Prob. 12.2.3SR Ch. 12.2 - Prob. 12.2.4SR Ch. 12.3 - Prob. 12.2WE Ch. 12.3 - When silver crystallizes, it forms face-centered...

Solution Summary: The author explains the reason for reduction in cooking time when pressure cooker is used. When water boils, the molecules are evaporated called water vapor.

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Chapter 12 Solutions