A person living in shimla observd that cooking without using pressure cooker takes more time. The reason for this observation is that at high altitude

Options

A. pressure increases
B. temperature decreases
C. pressure decreases
D. temperature increases

Explanation

**Step-by-Step Solution:**

1. **Understanding Boiling Point and Altitude:**
- At sea level, the atmospheric pressure is higher, which means water boils at 100°C (212°F). However, as altitude increases, the atmospheric pressure decreases.
- In Shimla, which is at a higher altitude, the atmospheric pressure is lower than at sea level.

2. **Effect of Low Pressure on Boiling Point:**
- Due to the lower atmospheric pressure at high altitudes, the boiling point of water is reduced. This means that water will boil at a temperature lower than 100°C.
- For example, at an altitude of around 2000 meters, water might boil at approximately 90°C instead of 100°C.

3. **Cooking Without a Pressure Cooker:**
- When cooking without a pressure cooker at high altitudes, the food is cooked at this lower boiling temperature.
- Since many cooking processes rely on water reaching its boiling point to cook food, the reduced boiling temperature means that food takes longer to cook.

4. **Using a Pressure Cooker:**
- A pressure cooker increases the pressure inside the pot, which raises the boiling point of water above 100°C.
- This allows food to cook faster because it is being cooked at a higher temperature than it would be at the same altitude without the pressure cooker.

5. **Conclusion:**
- Therefore, the reason cooking without a pressure cooker takes more time in Shimla is that the boiling point of water is lower due to the reduced atmospheric pressure at high altitude, resulting in longer cooking times.