Sevevty years
Yes, a pressure cooker raises the boiling point of water by increasing the internal pressure. This allows food to cook faster and at higher temperatures, which can help to tenderize tough cuts of meat and reduce cooking times.
It may have gotten it too hot and warped the metal rim- or the lid. Check it for true with a straightedge. If the pot or the lid is warped, it's time for a new cooker.
False, normal blood pressure is a value of 120/80 mm Hg or lower.
False. Pressure decreases from the center to the outside.
true altitude at field elevation.
Increasing the pressure the temperature also increase and cooking is faster. In a normal, uncovered pot, the temperature of the liquid will increase until it reaches the boiling point, and then stabilize at that temperature. The reason that a pressure cooker can improve on cooking times is that the boiling point is a function of the ambient pressure. An uncovered pot at sea level will boil at a higher temperature than the same uncovered pot in Mexico City or Denver or any other high altitude city. A pressure cooker allows the temperature to go higher because the pressure of the vapor above the liquid is contained so the boiling temperature can go higher and thus the food inside is subject to is higher temperatures. As far as kinematic energy is concerned - yes - that will be true. Higher temperatures mean higher average kinematic energy for the molecules and it tends towards being proportional to the Kelvin temperature as long as you are still well below the critical temperature and pressure of the fluid.
No, it is the DIFFERENCE between the true and atmospheric pressures.
true value is something that is true and experimental value is some thing that has been experimental with
True Value was created in 1948.
It is 100*(Measured Value - True Value)/True Value.
True Vapor Pressure is the pressure of the vapor in equilibrium with the liquid at 100 F (it is equal to the bubble point pressure at 100 F).
It is 100*(Calculated Value - True Value)/True Value