General Science • PhysicsMedium
What is the principle behind the working of a pressure cooker in reducing cooking time?
A. Decreasing the boiling point of water by increasing internal pressure
B. Increasing the boiling point of water by increasing internal pressure✓ Correct Answer
C. Increasing the latent heat of vaporization of water
D. Decreasing the specific heat capacity of food items
💡 Solution & Explanation
A pressure cooker traps steam and raises the internal vapor pressure, which directly elevates the boiling point of water above the standard one hundred degrees Celsius, cooking food faster at higher temperatures. Incorrect options incorrectly invert thermodynamic relationships or suggest changes in specific heat capacity. Basic thermodynamic principles applied to household appliances frequently appear in general science segments.
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