3 years ago

Cooking is easy in pressure cooker why?

1 answer:

3 0

Answer:

This compression increases the pressure inside cooker to more than atmospheric pressure which in turns increases the boiling point of the remaining water.

Explanation:

This compression increases the pressure inside cooker to more than atmospheric pressure which in turns increases the boiling point of the remaining water. ... Higher temperature of water means higher transfer of heat to food kept in it and hence the faster cooking.

You might be interested in

What joins muscle to muscle?

Crank

A tendon is a fibrous connective tissue which attaches muscle to bone. Tendons may also attach muscles to structures such as the eyeball

3 0

3 years ago

Read 2 more answers

Name the types of fats found in foods?

olga55 [171]

Answer:

Saturated fats, trans fats, monounsaturated fats, and polyunsaturated fats.

Explanation:

6 0

2 years ago

Read 2 more answers

for each example given, put a “P” for passive transport or an “A” for active transport. ___diffusion ____exocytosis ___endocytos

NNADVOKAT [17]

Answer:

P diffusion

A exocytosis

A endocytosis

Posmosis

3 0

2 years ago

A coin is tossed into the air 500 times. approximately how many heads would you expect?

julia-pushkina [17]

Really it matters on which head you start the flip on. Whichever head you start with, there's a 51% chance to land on that one. If you start with heads, it would be 255 times.

5 0

3 years ago

True or false Facilitated diﬀusion uses transport proteins.

maxonik [38]

Answer:

That is true.

Hope this helps.

6 0

3 years ago