Solutions Part 1

Section: Chemistry

© examsiri.com

Question : 96 of 100

Marks: +1, -0

A pressure cooker reduces cooking time for food because

[AIEEE 2003]

boiling point of water involved in cooking is increased
the higher pressure inside the cooker crushes the food material
cooking involves chemical changes helped by a rise in temperature
heat is more evenly distributed in the cooking space

Go to Question:

Prev Question

Next Question