Question

applications of vapour pressure​

Answer 1

Answer:

Vapor pressure, relating to boiling point and heat of vaporization, is the most important characteristic in the application of fats to fried food preparation. Triglycerides have extremely low vapor pressures, so evaporation does not occur.

Answer 2

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• Vapor pressure, relating to boiling point and heat of vaporization, is the most important characteristic in the application of fats to fried food preparation.

• Triglycerides have extremely low vapor pressures, so evaporation does not occur. 

Vapour pressure used for :-

• Vapour pressure is a measure of the tendency of a material to change into the gaseous or vapour state, and it increases with temperature.

• The temperature at which the vapour pressure at the surface of a liquid becomes equal to the pressure exerted by the surroundings is called the boiling point of the liquid