Chemistrymedium · Past Paper
Why is food cooked faster in a pressure cooker?
AIncrease in pressure increases the boiling point of water
BIncrease in pressure decreases the rate of reaction
CPressure acts as a catalyst
DFood becomes more reactive under pressure
✓ Correct Answer: A — Increase in pressure increases the boiling point of water
High pressure raises the boiling point of water, allowing the food to cook at a higher temperature, which increases the reaction rate.
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