The boiling point of water in a pressure cooker is approx. 120 0 oC.
Because the pressure increases boiling point and in a pressure cooker the contents are at a high pressure causing the water to become more viscous than normal resulting in a higher boiling point.
If the pressure cooker is closed, so that the actual pressure within the cooker is greater than atmospheric pressure, the boiling point of the water within the cooker will be more than 100 Celsius.
When the pressure increase the boiling point also increase.
You can greatly increase the boiling point of water by boiling it in a pressure cooker, although that may not be what you had in mind. Pressure cookers do work at sea level, but they create pressure that is higher than the normal air pressure at sea level. You can also increase the boiling point of water by adding salt. Just as salt lowers the freezing point, it also raises the boiling point. Not as much as a pressure cooker, though.
Vapour rom the boiling water is not allowed to escape and so the pressure above the water increases. This raises the temperature at which the water inside the cooker boils.
No water evaporates if we boil it after it has reached its boiling point It only increases if we boil it in pressure cooker
The higher pressure raises the boiling point of water.
A pressure cooker cooks food faster because under pressure the temperature is increased to a higher point than the 2120 boiling point of water in an open container.
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.
(remembering the the boiling point of water is, in essence, a function of pressure) reaches 150c.
you can adjust the pressure. for example water boils at a higher temperature in a pressure cooker.
The easiest way to increase the boiling point of water is to boil it inside a pressure cooker. Adding salt will also increase the boiling point, but only slightly.
THe boiling point will be raised
why do we use pressure cooker at hill stations for cooking food
Yes, there is. Higher pressure increases the boiling point and lower pressure decreases it. That is why a pressure cooker works and why water boils at lower temperatures in high altitudes.
Under pressure the boiling point of water is higher and the cooking time shorter.
This is because the boiling point of any fluid increases as the pressure acting on it is increased. Atmospheric pressure on top of a mountain is lower than normal atmospheric pressure. Conversely, by not allowing steam to escape, the pressure above the water in a pressure cooker is allowed to build up to a much higher level.
The boiling point of water is dependent on the atmospheric pressure. If you increase the pressure - for example, in a pressure cooker - the boiling point can be raised considerably. At high altitudes, the boiling point is significantly lower. At sea level, pure water boils at 212 degrees Fahrenheit which is the same as 100 degrees Celsius.
Water, for example, boils when the vapour pressure of steam is at atmospheric pressure. As you heat water the vapour pressure rises. If the outside pressure was low (top of a mountain) then that vapour pressure would be reached at a lower temperature.The boiling point will decrease, because boiling is the ability for water to overcome pressure. Less pressure less work needed, thus you will reach the boiling point faster. When air pressure is reduced, the boiling point of water is also reduced. Water boils more easily if it is under less pressure. Conversely, the boiling point rises if water is under increased pressure, which is the principle upon which the pressure cooker is based.
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.
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.
No! Technically, it can turn to steam, but the water itself can not become hotter than its boiling point. The above is true. But ... Remember that the boiling point of a liquid is the temperature at which the saturated vapour pressure is equal to the applied pressure. Increase the pressure and the boiling point will rise. If the questioner meant the boiling point at normal atomospheric presure then you could make it boil at a higher temperature by heating it in a pressure vessel with a release valve, such as in an old-fashioned presure cooker.
On the Celsius scale boiling point of water are 100 degrees apart. More vigorously water boils more energy get wasted unless you are able to increase pressure in ketle (pressure cooker), thus increasing the boiling point of water.
The boiling point of water depends on the pressure. At 1 atmosphere pressure, the boiling point is 100ºC or 212ºF.