Water boils at 120 in a pressure cooker why?

What is the advantage of a pressure cooker in the term of physics?

In pressure cooker temperature rises to about 120 degree centigrade due to higher pressure than atmospheric pressure. Witch makes it makes food to get cooked faster than in open pot where water boils at 100 degree centigrade. Pressure cooker becomes essential at high altitude where water may boil at about 70 degree centigrade.

Is the temperature at which water boils at the seashore is less or greater than that at a Himalayan peak?

The temperature at witch water boils at the sea shore is 100 degree centigrade and Himalayan peak is is about 70 degree centigrade. ( In pressure cooker at about 120 degree centigrade. )

Why high pressure needed in autoclave?

To sterilise effectively the water in the autoclave needs to reach a temperature of 120°C. Since water at atmospheric pressure boils at 100°C, a higher pressure is needed to reach that temperature.

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.

Why the boiling point of water in pressure cooker high?

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.

Does water boil at 100 or 120 degrees?

The answer depends primarily on the scale that you are using. On the Celsius (or Centigrade) scale, under normal atmospheric pressure, pure water boils at 100 deg.

What physical state is water at 120o C?

Water at standard atmospheric pressure would be steam (vapor) at 120 degrees C. However, that's not much above the boiling point. If you pressurize the steam, it's easy to keep 120 degree C water liquid. This is how a "pressure cooker" works; it prevents the water vapor from expanding much, which causes the pressure to increase.

How much air pressure equals 120 psi of water?

Pressure doesn't change when you change substance, 120 PSI in water equals 120 PSI in air.

Can you heat water to 120 C before it boils?

Water boils at 100 Celsius at a mercury barometer reading of 760mm. At higher pressures, the boiling point is higher. Conversely, at lower pressures - high up mountains, water boils at much lower temperatures.

What is the boiling point of alcohol at 760 torr?

At 0,5 bar water boils at about 176 °F or 80 °C At 1 bar water boils at about 212 °F or 100 °C At 2 bar water boils at about 250 °F or 120 °C See the link below for a graph, a table and an explanation.

What temperature does water boil at in Fahrenheit and Celsius?

Water boils at 212 degrees Fahrenheit at sea level.

Why pressure cooker is used for rapid cooking?

To know how a pressure cooker works you must know the physics behind it. The boiling point of water is 100°C. When boiling with in a pot with no cap, no matter how much you heat, it will never go past the temperature of 100°C because of evaporation. Also the vaporized steam is the same temperature of the boiling water. So when you cook with a pot of water this time with a sealed cap, as you try to add more heat by increasing the temp., all that will happen is that the vapor will try to escape but because it is a sealed environment it will not be able to escape resulting in the build up of pressure (or force/area). The temperature and pressure will have a direct proportional relationship so as one increase so does the other. Also steam has 6 times the heat potential when it condenses (changes from gas to liquid state of matter) on a cold food product. The build up of pressure and heat potential are two factors which enable pressure cookers to cook foods faster and more efficiently. In pressure cooker the pressure develops inside the vessel as time goes on. As pressure increases the boiling point of water also increases. Food inside the pressure cooker cooked very fast because of high boiling temperature, means the food is not cooked at 100 C but much higher temperature than 100 C. Rapid S Pressure cookers generally operate at 15psi (~760mmHg) above atmospheric pressure. Since atmospheric pressure is 14.7 psi, the pressure within the cooker is about double the atmospheric pressure. Once the operating pressure is attained, the temperature in the pot stabilizes at the boiling point for water at that pressure, which is about 120 C (248 F) at 2 atmospheres of pressure. Further temperature increase is prevented since the pressure is stabilized by the constant venting of steam from the cooking vessel. If the temperature is raised by only 20 C above open pot boiling, why is the cooking time so much faster? The answer is that cooking results from chemical reactions in the food, and the rate at which all chemical reactions occur depends on the temperature. The temperature dependence of reactions is variable, but a rough rule of thumb is that the rate will double for every 10 C increase in temperature. Therefore the reactions that occur during cooking will occur roughly 4 times faster in a pressure cooker at 120 C, and the food will cook in one quarter of the time.