Q 31 & Q32 plss Ans.. me fast
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31)A and 32) also A I think it will help u
31)The trapped steam inside the pressure cooker increases the-atmospheric pressure inside the cooker by 15 pounds per square inch (psi), or 15 pounds above normal sea-level pressure. At that pressure, the boiling point of water is increased from 212°F to 250°F. This higher temperature is what cooks food faster.
31)The trapped steam inside the pressure cooker increases the-atmospheric pressure inside the cooker by 15 pounds per square inch (psi), or 15 pounds above normal sea-level pressure. At that pressure, the boiling point of water is increased from 212°F to 250°F. This higher temperature is what cooks food faster.
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