319158
A pressure cooker reduces cooking time for food because
1 heat is more evenly distributed in the cooking space
2 boiling point of water involved in cooking is increased
3 the higher pressure inside the cooker crushes the food material
4 cooking involves chemical changes helped by a rise in temperature.
Explanation:
Boiling point is the temperature at which vapour presure of a liquid becomes equal to the atmospheric pressure, As presure inside the cooker is high, bolling point of water is raised and cooking time is reduced.
CHXII02:SOLUTIONS
319159
What is the boiling point of 0.5 molal aqueous solution of sucrose if 0.1 molal aqueous solution of glucose boils at \(100.16^{\circ} \mathrm{C}\) ?
319160
The solution containing \(3 \mathrm{~g}\) urea (molar mass 60) per \(\mathrm{dm}^{3}\) of water and another solution containing \(4.5 \mathrm{~g}\) of solute A per \(\mathrm{dm}^{3}\) boils at same temperature, then what is molar mass of A?
319161
A solution of \(6 \mathrm{~g}\) of solute in \(100 \mathrm{~g}\) of water boils at \(100.52^{\circ} \mathrm{C}\). The molal elevation constant of water is \(0.52 \mathrm{~K} \mathrm{~kg} \mathrm{~mol}^{-1}\). What is molar mass of solute?
319158
A pressure cooker reduces cooking time for food because
1 heat is more evenly distributed in the cooking space
2 boiling point of water involved in cooking is increased
3 the higher pressure inside the cooker crushes the food material
4 cooking involves chemical changes helped by a rise in temperature.
Explanation:
Boiling point is the temperature at which vapour presure of a liquid becomes equal to the atmospheric pressure, As presure inside the cooker is high, bolling point of water is raised and cooking time is reduced.
CHXII02:SOLUTIONS
319159
What is the boiling point of 0.5 molal aqueous solution of sucrose if 0.1 molal aqueous solution of glucose boils at \(100.16^{\circ} \mathrm{C}\) ?
319160
The solution containing \(3 \mathrm{~g}\) urea (molar mass 60) per \(\mathrm{dm}^{3}\) of water and another solution containing \(4.5 \mathrm{~g}\) of solute A per \(\mathrm{dm}^{3}\) boils at same temperature, then what is molar mass of A?
319161
A solution of \(6 \mathrm{~g}\) of solute in \(100 \mathrm{~g}\) of water boils at \(100.52^{\circ} \mathrm{C}\). The molal elevation constant of water is \(0.52 \mathrm{~K} \mathrm{~kg} \mathrm{~mol}^{-1}\). What is molar mass of solute?
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CHXII02:SOLUTIONS
319158
A pressure cooker reduces cooking time for food because
1 heat is more evenly distributed in the cooking space
2 boiling point of water involved in cooking is increased
3 the higher pressure inside the cooker crushes the food material
4 cooking involves chemical changes helped by a rise in temperature.
Explanation:
Boiling point is the temperature at which vapour presure of a liquid becomes equal to the atmospheric pressure, As presure inside the cooker is high, bolling point of water is raised and cooking time is reduced.
CHXII02:SOLUTIONS
319159
What is the boiling point of 0.5 molal aqueous solution of sucrose if 0.1 molal aqueous solution of glucose boils at \(100.16^{\circ} \mathrm{C}\) ?
319160
The solution containing \(3 \mathrm{~g}\) urea (molar mass 60) per \(\mathrm{dm}^{3}\) of water and another solution containing \(4.5 \mathrm{~g}\) of solute A per \(\mathrm{dm}^{3}\) boils at same temperature, then what is molar mass of A?
319161
A solution of \(6 \mathrm{~g}\) of solute in \(100 \mathrm{~g}\) of water boils at \(100.52^{\circ} \mathrm{C}\). The molal elevation constant of water is \(0.52 \mathrm{~K} \mathrm{~kg} \mathrm{~mol}^{-1}\). What is molar mass of solute?
319158
A pressure cooker reduces cooking time for food because
1 heat is more evenly distributed in the cooking space
2 boiling point of water involved in cooking is increased
3 the higher pressure inside the cooker crushes the food material
4 cooking involves chemical changes helped by a rise in temperature.
Explanation:
Boiling point is the temperature at which vapour presure of a liquid becomes equal to the atmospheric pressure, As presure inside the cooker is high, bolling point of water is raised and cooking time is reduced.
CHXII02:SOLUTIONS
319159
What is the boiling point of 0.5 molal aqueous solution of sucrose if 0.1 molal aqueous solution of glucose boils at \(100.16^{\circ} \mathrm{C}\) ?
319160
The solution containing \(3 \mathrm{~g}\) urea (molar mass 60) per \(\mathrm{dm}^{3}\) of water and another solution containing \(4.5 \mathrm{~g}\) of solute A per \(\mathrm{dm}^{3}\) boils at same temperature, then what is molar mass of A?
319161
A solution of \(6 \mathrm{~g}\) of solute in \(100 \mathrm{~g}\) of water boils at \(100.52^{\circ} \mathrm{C}\). The molal elevation constant of water is \(0.52 \mathrm{~K} \mathrm{~kg} \mathrm{~mol}^{-1}\). What is molar mass of solute?