Food cooked in ordinary kettels at higher altitude remains semi-cooked why?
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Answer:
At high altitude, pressure is less. At low pressure, the boiling point temperature of water is also less. Since the maximum temperature of liquid water (boiling point) is less in high altitude, it takes more time to cook there.
Answered by
2
Answer:
At high altitude, pressure is less. At low pressure, the boiling point temperature of water is also less. Since the maximum temperature of liquid water (boiling point) is less in high altitude, it takes more time to cook there.
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