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A pressure cooker reduces cooking time ...

A pressure cooker reduces cooking time for food because:

A

Heat is more evenly distributed

B

Boiling point of water inside the cooker is increased

C

The high pressure tenderizes the food

D

All of these

Text Solution

Verified by Experts

The correct Answer is:
B
The temperature at which a liquid boils increases with increase in pressure.
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CENGAGE CHEMISTRY ENGLISH-SOLUTIONS-Exercises (Single Correct)
  1. Osmosis is the spontaneous flow through a semi-permeable membrane of

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  2. The osmotic pressure of a non-aqueous solution is measured by

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  3. A pressure cooker reduces cooking time for food because:

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  4. The osmotic pressure of a solution increases if

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  5. The ratio of the value of any colligative property of KCl solution to ...

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  6. Equimolal solutions A and B show depression in freezing point in the r...

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  7. The vapour pressure (VP) of a dilute solution of non-volatile solute i...

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  8. If P^(@) and P(s) are vapour pressure of solvent and its solution, res...

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  9. The value of K(f)for water is 1.86^(@), calculated from glucose soluti...

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  10. What will be the molecular weight of NaCl determined experimentally fr...

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  11. The van't Hoff factor of NaCl assuming 100% dissociation is:

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  12. The solution in which the blood cells remain their normal shape, with ...

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  13. The factor (DeltaT(f)//K(f)) represents

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  14. Which aqueous solution has minimum freezing point?

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  15. Which aqueous will have the highest boiling point?

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  16. Which of the following solutions has the minimum freezing point

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  17. The osmotic pressure of equimolar solutions of BaCl(2),NaCl,and glucos...

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  18. Which of the following solutions has the maximum freezing point?

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  19. The osmotic pressure of a 5% (weight// volume) solution of cane sugar...

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  20. The freezing point of a 0.05 molal solution of a non-electrolyte in wa...

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