Question

Give reason for the following observation the smell of hot sizzling food being cooked in the kichen reaches us even from a considerable distance but to get the smell from cold food we have to go close to it

Answer 1

this is due to diffusion of particles .

molecules from higher concentration move to lower concentration.

in case of hot food the smell move to us through steam there for movement of particles cause higher rate of diffusion.

Answer 2

When molecules of some volatile substances from hot sizzling food diffuse into air and reach the odur sensitive part of our nose we have the perception of smell.

At higher temperature of molecules diffuse into air at a faster rate and therefore travel long distances.

Hence the smell of hot sizzling food reaches as quickly even when we are several metres away.

While on the contrary , when the food is called the vapour diffuse is at a slower rate and therefore does not travel longer distances.

So, one has to come closer to have the perception of smell.