Why cooking is difficult in high altitudes?
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In higher altitudes, The temperature is very cold and makes stoves or fires go out faster
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HEYA..!!!
As we know, the atmospheric pressure at high altitude is lower compared to the normal atmospheric pressure. Boiling point of a liquid is the temperature at which the vapour pressure of the liquid becomes equal to the atmospheric pressure. As the pressure at high altitude is lesser, the water will boil below 100oC. Due to this fall in boiling point, we need to supply heat for more time, to cook food properly, because cooking at lower temperature takes long time and cooking at higher temperature takes less time.
hope it helps :)
As we know, the atmospheric pressure at high altitude is lower compared to the normal atmospheric pressure. Boiling point of a liquid is the temperature at which the vapour pressure of the liquid becomes equal to the atmospheric pressure. As the pressure at high altitude is lesser, the water will boil below 100oC. Due to this fall in boiling point, we need to supply heat for more time, to cook food properly, because cooking at lower temperature takes long time and cooking at higher temperature takes less time.
hope it helps :)
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