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When cooking and salt is placed in the water and the water stops boiling give a reason for this phenomenon?
Wiki User
∙ 12y ago
When the salt dissolves in the water it raises the water's boiling temperature, so it stops boiling.
Wiki User
∙ 12y ago
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What is boiling point of water at 6000ft?
The boiling point of water at sea level is 100 degrees Celsius (212 degrees F). The boiling point depends on a substance's vapor pressure, which in turn is dependent on pressure. So, at significant altitude (reduced pressure), water's boiling point drops. Decreased pressure at altitude lowers the temperature of boiling water by about six degrees C per 1000 meters (or about two degrees F per 1000 feet). This general formula can be used to estimate the boiling point at your altitude (for areas below sea level, add instead of subtract). For this reason, boxes of foods with boiling instructions will usually give 'high altitude cooking instructions.' The reason is that the temperature of boiling water is precisely 212 degrees Fahrenheit, and this is the temperature that the usual (sea level) directions expect. If the actual cooking temperature at your location, say at the top of a mountain, is only 192 degrees, then your food will need to cook significantly longer, if cooked 20 degrees cooler. This is also where the concept of the pressure cooker arose; cooks found that they could cook food hotter and faster using water, if the container was airtight enough to allow pressure to build.
Liquid be seen running from the bottom of the distillation column back into the distilling?
The reason it happens because the lower boiling point substance vaporizes and crosses over while the other substance is waiting for its boiling point to reach
Why can helium be placed in group II?
The reason it can be placed in group II is because it has 2 electrons in its outside shell (also its only shell) and the groups represent how many electrons in the elements outside shell, the reason it is normally placed in group 8 or 0 is because the first shell has a maximum of 2 electrons and all elements that have a full outside shell are placed in group 8/0 and can't normally react.
Why do you have to heat water a long time in order for it to boil?
The boiling of water occurs when the vapor pressure of that water equals and exceed the atmospheric pressure. The reason it boils (tuns into a vapor/gas) is because the molecules of water get enough energy from the heat added that they can now escape the liquid phase and turn into gas.
Is it true cooking in a pressure cooker preserves vitamins and nutrients?
Scientists from Norway have proved that cooking with pressure slows the molecules that normally speed up during normal cooking. Since this slowing occurs it doesn't knock around the nutrients as much as normal cooking does and therefore locks in the nutrients and the freshness. It has also been shown that Palaeolithic Man sat on his food while cooking for this very reason. Though it is believed he would have "burned his biscuits", scientists believe contributed directly to our evolution.
How do you keep beans from foaming when cooking?
In reality the foam is not bad, but is merely the water from boiling too much. Normally you don't want the water to reach that point. You want to keep it boiling at a constant rate. Never do this when it's fully boiling, but all you have to do is mix it lightly so that it can dissolve because you are not even supposed to mix it while the beans are cooking which is the reason why it shouldn't go to the extent that foam is created. In short, the foam is just a chemical reaction that will not do any harm.
Why the boiling point of water is sometimes more than 100?
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.)
What does unexplained phenomenon mean?
An unexplained phenomenon is a thing that someone or a group of people saw. It is unexplained when their is no logical reason as to why it happened. UFO's serve as examples to unexplained phenomenons.
Why do you put salt in with boiling water and vegetables?
It is commonplace to put salt in water when boiling most foods. The reason why you put salt in with boiling water and vegetables is to help them retain moisture.
Why does boiling fruit reduce its vitamin c content?
Boiled fruit can contain less Vitamin C for a couple reasons. The first reason is damage to the Vitamin C chemical structure. Heat easily destroys Vitamin C. The boiling of fruit introduces the Vitamin C to heat. The second reason is leeching. When you cook using "wet" methods (cooking procedures using water or other liquid) the vitamins and minerals can literally leak out of the fruit and into the surrounding water/liquid.
What is the reason that saline water cooks food faster?
Salt water has a higher boiling point than pure water. This means that the water gets a little hotter before coming off as steam; if the boiling point is reached, the food is cooking in water that is a little hotter than 100 degrees Celsius. The difference isn't really large, and it depends on the amount of salt in the water.
What is the reason for having a DVD?
The reason for a DVD is because of the memory being placed on such a small disk.
Wha happen to boiling point when gelatin is added to water?
The boiling point of water will increase if gelatin will be added to the water. The reason for this is because gelatin adds to the concentration of the liquid resulting to higher boiling point.
What is boiling point of water at 6000ft?
The boiling point of water at sea level is 100 degrees Celsius (212 degrees F). The boiling point depends on a substance's vapor pressure, which in turn is dependent on pressure. So, at significant altitude (reduced pressure), water's boiling point drops. Decreased pressure at altitude lowers the temperature of boiling water by about six degrees C per 1000 meters (or about two degrees F per 1000 feet). This general formula can be used to estimate the boiling point at your altitude (for areas below sea level, add instead of subtract). For this reason, boxes of foods with boiling instructions will usually give 'high altitude cooking instructions.' The reason is that the temperature of boiling water is precisely 212 degrees Fahrenheit, and this is the temperature that the usual (sea level) directions expect. If the actual cooking temperature at your location, say at the top of a mountain, is only 192 degrees, then your food will need to cook significantly longer, if cooked 20 degrees cooler. This is also where the concept of the pressure cooker arose; cooks found that they could cook food hotter and faster using water, if the container was airtight enough to allow pressure to build.
What is the reason for the water boiling on an opel corsa?
The head gasket has blown and needs to be replaced.
Should a thermostat be placed on the wall of dinning room?
There is no reason not to
Can toxins and pathogenic be destroyed by freezing and cooking?
It is hard to say since cooking can remove 99.9 percent. The more bacteria present in the food, the higher the chance that after cooking it will have some bacteria.
