The increase in temperature of water above its boiling point in the pressure cooker is due to change in
Answers
Boiling point of the liquid increase with increase in pressure according to laws of chemistry. Liquid vaporizes as molecules move further apart, but by increasing the pressure we are making the space between the water molecules more compact. Hence it is more difficult for the water molecules to break free from the surface and evaporate. Thus by increasing the pressure when the water in placed in a pressure cooker it is difficult for water molecules to evaporate thus increasing the boiling point of the water.
The pressure is the main cause in such a scenario.
It is a part of pressure cooking where food is cooked with the help of water in a vessel.
This is the live application of the shorter time to the long braising that set out the steam that applies the pressure helping in cooking food.