why it is difficult to cook food in higher altitudes?
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Answer:
The key factor is declining air pressure at higher altitudes. Falling air pressure lowers the boiling point of water by just under 1 degree Fahrenheit for each 500 feet of increased elevation. The lower boiling point means water will cook off more quickly, and at a lower temperature.
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Basic radical:
An ion originating from a base is known as a basic radical.
It is a chemical species that contains a positive charge. Thus, it is also known as a cation.
This ion is formed by removing the hydroxide ion from its base.
Examples of basic radicals:
Sodium ion
as well as Potassium ion.
Explanation:
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