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Question
It is difficult to cook vegetables on hills and mountains. Explain the reason.
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Solution
This is because at high altitudes atmospheric pressure is low; therefore, boiling point of water decreases and so it does not provide the required heat energy for cooking.
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RELATED QUESTIONS
Differentiate between melting point and boiling point, giving atleast one example of each.
State the boiling point of water.
A certain quantity of water is heated from 20°C to 100°C. Its temperature is recorded after each 1 minute. The observations are:
| Time (in minute) | Temperature (in °C) |
| 0 | 20 |
| 1 | 30 |
| 2 | 40 |
| 3 | 50 |
| 4 | 60 |
| 5 | 70 |
| 6 | 80 |
| 7 | 90 |
| 8 | 100 |
| 9 | 100 |
| 10 | 100 |
| 11 | 100 |
| 12 | 100 |
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The boiling point of water is defined as ______.
Boiling of egg results in ______ change.
Which condition out of the following will increase the evaporation of water?
The phenomenon of change of a liquid into the gaseous state at any temperature below its boiling point is called ____________.
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