Question

give reason
1. cooking is faster in pressure cooker than in Cooking Pan
2. Red blood cells shrink when placed in saline water but swell in distilled water.​

Answer 1

Answer:

1. A pressure cooker cooks a lot faster than an ordinary pan by maintaining a higher pressure and temperature inside.

2. As the concentration of saline solution is higher than the concentration inside the cell. Thus, water will move outside the cytoplasm and the cell will shrink, termed as Plasmolysis or Crenation.

hope it helps :)

Answer 2

Answer:

1. Boiling points increases on increasing the pressure in case of liquids. Water used for cooking attains higher temperature than usual boiling temperature inside the pressure cooker due to the existing eye pressure inside the pressure cooker vessel. This leads to faster flow of water inside the vegetables of grains etc. resulting in faster cooking of food in a pressure cooker than in the cooking pan.

2. Red blood cells shrink when placed in saline water because of exosmosis i.e., water comes out from the cell to surrounding to equal the concentration. when placed in distilled water consultation within this will become more than the surrounding and water comes inside them and osmosis takes place to equate the concentrations.