. It is difficult to cook rice in an open vessel by boiling it at high...
At high altitude pressure is low and boiling point also low
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. It is difficult to cook rice in an open vessel by boiling it at high...
Explanation:
When cooking rice in an open vessel by boiling it at high altitudes, the following factors come into play:
1. Atmospheric pressure: At high altitudes, the atmospheric pressure is low due to the reduced air density. This means that the pressure exerted by the air on the surface of the water in the vessel is also low.
2. Boiling point: The boiling point of a liquid depends on the atmospheric pressure. At low pressures, the boiling point of water decreases.
3. Heat transfer: The rate of heat transfer from the heat source to the water in the vessel is also affected by the low atmospheric pressure. This means that it takes longer for the water to heat up and reach boiling point.
Based on these factors, it can be concluded that it is difficult to cook rice in an open vessel by boiling it at high altitudes because of the following:
- Low boiling point: As mentioned earlier, the boiling point of water decreases at low pressures. This means that the water will start boiling at a lower temperature than it would at sea level. However, rice needs to be cooked at a specific temperature to ensure that it is cooked properly. If the water is not hot enough, the rice will not cook properly.
- Low pressure: The low atmospheric pressure at high altitudes means that the pressure exerted by the air on the surface of the water in the vessel is also low. This can cause the water to boil more vigorously than it would at sea level, which can result in the rice becoming mushy.
- Longer cooking time: Due to the lower heat transfer rate at high altitudes, it takes longer for the water to heat up and reach boiling point. This means that the rice will take longer to cook, which can also result in it becoming mushy.
Therefore, option 'C' (low boiling point and low pressure) is the correct answer.
. It is difficult to cook rice in an open vessel by boiling it at high...
On the basis of boiling, there are two factors that affect the the boiling point of a substance. One is the presence of impurity and other is the atmospheric pressure. At higher altitudes, say like mountains, cooking food is difficult. Higher altitudes means lower atmospheric pressure and thus lower boiling point.
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