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I have a mirro 4 quart pressure cooker that leaks steam where the vent tube is screwed into the top. Is there a liquid used to seal the vent tube on the top of a pressure canner?
Wiki User
∙ 15y ago
Actually, this is more lilely to be consensate from the regulator weight. Some of the steam condenses on the weight and drips down the tube. The lid is hot enough that it then biols and appears to be a leak. I can with 4 different pressure canners, of 3 different manufactures, and they all do it. Wrap a bit of cleanex or paper towel, and the water will be absorbed until is gets saturated. If the steam continues without wqiting for the towel to get wet, then it may be leaking a bit. You can also remove the vent stem, and reset it with Teflon plumber's tape. The pressure and temp are well below the tolerences of the tape. It will seal most minor leaks.
Wiki User
∙ 15y ago
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5 If you changed liquid water to water vapor in a pressure cooker what volume would the water vapor occupy?
The answer would depend on the pressure attained by the cooker.
Why food is cooked in pressure cooker?
An increase in pressure allows an increase in the boiling temperature of the liquid in the cooker. At 15 psi (the highest rated home kitchen pressure cooker) the boiling temperature of water is 250 degrees F.
Why is food cooked quickly in pressure cooker?
An increase in pressure allows an increase in the boiling temperature of the liquid in the cooker. At 15 psi (the highest rated home kitchen pressure cooker) the boiling temperature of water is 250 degrees F.
How can you change the boiling point of liquid?
you can adjust the pressure. for example water boils at a higher temperature in a pressure cooker.
How you measure boiling point in pressure cooker?
Normally you have a pressure of approx. 2 bar (2kPa) in a pressure cooker.At this pressure the boiling point of water is 120 0C (393 K) or 247 FSee the Related Questions to the left for more information about how pressure affects the boiling point of water.
What type of rock does not melt in high pressures?
No rock would melt because of high pressure. High pressure inhibits phase transformations like solid --> liquid or liquid --> gaseous as you may experience when you use a pressure cooker. It is the elevated temperature that does the trick.
Why does a pressure cooker save cooking time and saves on fuel or electricity and what are the principles involved?
The boiling point of a liquid rises when it is subjected to high pressure. So, the food in a pressure cooker is exposed to water (or steam) at a higher temperature than in an open pan. The food, therefore, cooks quicker and so saves on fuel.A pressure cooker does not save cooling time. In fact, because the food is cooked at a higher temperature it has more cooling to do and that will take longer.
What affect does ambient pressure have on the boiling point temperature of a liquid?
No, the external environment does not affect the boiling point of a liquid inside a pressure cooker. Since the liquid is sealed away from the air, it is not affected by ambient air pressure or humidity.
What gas law could apply to how pressure cooker works?
Boiling point = temperature where the vapour pressure is equal to the pressure of the atmosphere above the liquid. When you have a pressure cooker, the pressure above the water is higher than atmospheric pressure, therefore the boiling point of water is elevated to above the boiling point in an open pot. The water temperature exceeds 100 degrees Celsius, and thus the cooking process is accelerated.
Why is cooking time reduced when using a pressure cooker?
A pressure cooker doesn't allow for anything (even gases) to escape at any significant amounts (unless the pressure inside gets too high and you hear that whistleing noise). With heat, the gases inside want to expand, but because they are restricted to the volume of the pressure cooker they can't, so pressure builds up. In addition, when a liquid, lets say water in this case, is heated under normal pressure its temperature won't go above 100C, because any water molecule that has higher energy leaves the liquid and goes into gas phase. Now, applying pressure to water, will increase the boiling point (for example from 100C to 110C) Reason: When any liquid is under higher pressure it is less likely to go in the gaseous phase. The pressure cooker works with these principles, because usually when you cook water in an open pot, the boiling point of water restricts the temperature to a 100C. A pressure cooker uses the pressure to keep the water in the liquid form even though it is far above the boiling point, and hence the temperature is far above 100C. Because the pressure build up inside causes higher cooking temperatures thus reducing cooking times.
How do pressure cookers work?
the boiling point increases with increase in pressure
Why do vegetables cook better and faster in a pressure cooker?
Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher temperature before boiling thus cooking the food faster than usual.
