Chemistry, asked by agrim69, 1 year ago

The vegetables are cooked between and faster in a pressure cooker. Why is it so?

Answers

Answered by Awesomeme17

6

Answer:

The trapped steam 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.

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