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In order for a storm to form there's one thing that's an absolute must-have for it, that would be low atmospheric pressure. Generally the lower the pressure, the more intense a storm can get. The data we can collect ahead of time would be atmospheric pressure data. Atmospheric pressure can be measured in mbs or inHG.
Isobar is a line on a map connecting points having the same atmospheric pressure, at a given time, or an average over a given period
An anticyclone is the opposite of a depression. A depression stays for a short time whereas an anticyclone stays for a long period of time. In other words, an anticyclone is a high-pressure area, a circulation of winds around a central region of high atmospheric pressure, clockwise in the Northern Hemisphere, anticlockwise in the Southern Hemisphere.
A pressure cooker minimizes the escape of fluids or air. The build-up of air and fluid increases the pressure inside the cooker, which also increases the boiling point. An open kettle allows the fluid and air to escape, heat is lost thus cooking time is longer.
The time of day. The list is endless. It would be far easier to answer the opposite question. It IS affected by mineralogy, cooling time and a little by pressure.
Oven cooking is a non-pressurized method of cooking that cooks slower through convection and radiant heat methods. Pressure cooking is a pressurized, fast cooking method that speeds up the cooking process. If you have the time, oven cooking is preferred, but if you wish to save energy and time, pressure cooking is the way to go.
Atmospheric humidity is defined as the amount of pressure of water vapor in an air to water mixture. This will be influenced by the temperature at a given time.
atmospheric pressure is low
The time for cooking is lower.
Well, the pressure that's put on you if you need to finish work until a given date surely depends on time. The less time, the more pressure is put on you. If you refer to atmospheric or hydraulic pressure .... no.
Pressure Cooker Operation In pressure cooker,the food is cooked in closed condition ,where,there is pressure valve ,here you are increasing the pressure inside the vessel hence ,pressure inside the pan will be greater than atmospheric pressure,hence the boiling point is reached in less time and cooking takes place faster. Vacuum Pan Here vacuum is opened or reducing the pressure where air inside is removed and hence the product is cooked at lower temperature .More u increase the vacuum,more reduction in pressure and hence longer time to cook ,
The boiling temperature of water is 100° C when the air pressure on the surface of the water is equal to standard sea-level atmospheric pressure. When the pressure is less, water boils at a lower temperature. (Cooking times for some recipes are longer in Denver, because at high altitude, the cooking liquid never gets to 100° C before it boils.) When the pressure is more, water boils at a higher temperature. (That's the reason behind the pressure cooker ... pressure inside the sealed vessel is higher, so the cooking liquid can be heated to more than 100° C without boiling, which decreases the cooking time.)
In order for a storm to form there's one thing that's an absolute must-have for it, that would be low atmospheric pressure. Generally the lower the pressure, the more intense a storm can get. The data we can collect ahead of time would be atmospheric pressure data. Atmospheric pressure can be measured in mbs or inHG.
The atmospheric pressure at that place and at that time.
in slow cooking the meat has a longer cooking time in pressure cooking the meat or whatever gets more tender and tastes better.
Depending on the atmospheric pressure where you live, 5-30 minutes.
It will shorten cooking time, which in turn, can result in a modest saving of cooking gas; yes.