Pressure Cookers

The highest temperature reached inside a pressure cooker will depend on the pressure level set for cooking. As pressure builds up, the boiling point of water increases, allowing food to cook at higher temperatures than under normal atmospheric conditions.

At 117°C, the vapor pressure of water is approximately 2566 Pa.

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.

there are two types of Plastics. the Thermoset and the Thermoplast. these Plastics all Melt, but @ different temperatures. the Thermoplast melts easily and can be recycled, while the thermoset has a property that makes it difficult to melt @ the temperature of the cooker that is being heated.this therefore explains why the Plastice does not melt because its thermoset Plastic and It has a higher temperature

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.

Laplace's Law, also known as the law of LaPlace, is a principle that explains the relationship between internal pressure and the tension in the walls of a container. In the context of a pressure cooker, Laplace's Law helps to ensure that the cooker is designed to withstand the internal pressure generated during cooking, allowing it to operate safely and effectively. The law helps engineers determine the necessary wall thickness and material strength required for the pressure cooker to function properly.

To calculate the mass of the petcock on the pressure cooker, you would need more information such as the material it's made of, its shape, and any additional forces acting on it. The pressure difference between 100kPa and 101kPa alone is not sufficient to determine the mass of the petcock.

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.

yes pressure cooker is an example for both charles' law and boyle's.

under constant volume temperature is directly proportional to pressure, where the pressure is directly proportional to temperature. so when the stove heats the cooker it increase the in the pressure which in turn increase the internal temprature and cooks the food faster....

Typically, you would add 1 to 2 cups of water to a pressure cooker, depending on the cooking time and recipe requirements. It's important to refer to the specific instructions provided for your pressure cooker model to ensure proper water levels for safe and efficient cooking.

Autoclaves use high-pressure steam to rapidly heat the instruments to temperatures that can kill microorganisms, including bacteria, spores, and viruses, effectively sterilizing them. The combination of high temperature and pressure ensures thorough sterilization, making autoclaves an efficient and reliable method for ensuring medical instruments are safe for use.

Convex glass is commonly used in solar pressure cookers to trap heat more efficiently and evenly distribute it across the cooking surface. The convex shape helps focus sunlight onto the cooking pot, increasing the cooker's temperature and improving cooking performance.

For a whole Turkey (10-12 lbs) you can brown it first, make sure it's on a trivet with 2 cups of water, for 40 minutes. Release pressure using the natural release method. For a larger turkey, a 20 lbs. for example, pressure cook for 1 1/2 hours. Keep the pressure at 15psi.

More time charts at: http://missvickie.com/howto/times/timingframe.html

Enjoy!

The principle involved in a pressure cooker is that increasing the pressure inside the cooker raises the boiling point of water, allowing food to cook at higher temperatures and reducing cooking time. This results in faster cooking and tenderizing of tough cuts of meat.

Water vapor occupies about 1700 times more volume than liquid water. So, if you changed all the water in a pressure cooker to water vapor, the volume occupied by the water vapor would be about 1700 times the volume of the liquid water.

Boyle's law states that the pressure of a gas is inversely proportional to its volume at constant temperature. In a pressure cooker, as the volume decreases due to the sealed environment, the pressure inside increases, allowing the temperature to rise above the boiling point of water and cook food faster.

It is so because the handle is of the metal and metal are good conductors of the heat. so to escape from the heat while catching the handle hard plastic is used.

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.

Yes, that's correct. Pressure cookers work by increasing the pressure above atmospheric pressure to cook food faster. In this case, the pressure cooker can increase the pressure inside to 11.4 psi above the standard atmospheric pressure of 14.7 psi.

No, it is not safe to place dry ice in a pressure cooker because the rapid sublimation of dry ice into gas could cause a dangerous pressure buildup, resulting in potential explosion or injury. It is important to always follow safety guidelines and use dry ice in appropriate containers or environments.

Pressure cookers typically do not reach temperatures as high as 2000 degrees Celsius; such high temperatures are usually found in industrial furnaces or specialized equipment. If a pressure cooker were to reach 2000 degrees Celsius, it would likely be very dangerous and not suitable for cooking food. It's important to use appliances within their intended temperature range to prevent accidents.

It is possible to watch the episode "Pressure Cooker" of H2O: Just Add Water on certain streaming services or websites that offer the show. Make sure to check the platforms that have the rights to stream this specific episode legally.

The atmospheric pressure inside a pressure cooker can reach around 15 psi (pounds per square inch) above normal atmospheric pressure. This higher pressure increases the boiling point of water and allows for faster cooking times.

The higher pressure raises the boiling point of water.

One can easily purchase an electric pressure cooker from a variety of places. In store options would be one's local appliance or department stores such as Bed Bath and Beyond as well as Walmart. Online options would be Amazon or possibly even eBay.