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.
I think the answer is frequency if I remember correctly
Answer:
Phosphorus
Explanation:
idk amino acids contain carbon hydrogen oxygen and nitrogen as well as sulfur sometimes
nucleic acids contain phosphorus as well as carbon hydrogen and nitrogen
