What happens to the boiling point when pressure increases in cooker?
When pressure increases in a cooker, the boiling point of the liquid inside increases. Here's why:
* Boiling Point and Vapor Pressure: A liquid boils when its vapor pressure (the pressure of its gaseous form) equals the surrounding atmospheric pressure.
* Pressure Cooker's Effect: A pressure cooker traps steam, increasing the pressure inside. This higher pressure forces the liquid to reach a higher temperature before it can overcome the pressure and boil.
* Increased Boiling Point: Since the liquid needs to reach a higher temperature to boil, the boiling point effectively increases.
This increased boiling point is the key advantage of using a pressure cooker:
* Faster Cooking: Food cooks faster because the higher temperature allows for faster chemical reactions.
* Improved Tenderness: For tougher cuts of meat, the increased temperature helps break down tough proteins, making them more tender.
Let me know if you'd like to know more about how pressure cookers work!
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