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  • Wcdha Chem

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    johnbyro
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    T higher altitudes, the atmospheric pressure becomes less because of less amount of air is present over that region and so less pressure. Hence water would boil at a temperature less than 100 deg C. As temperature is less the heat content would become less for every unit mass of water. So transferring heat to the food materials would take a longer time and hence cooking becomes difficult.

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    T higher altitudes, the atmospheric pressure becomes less because of less amount of air is present over that region and so less pressure. Hence water would boil at a temperature less than 100 deg C. As temperature is less the heat content would become less for every unit mass of water. So transferring heat to the food materials would take a longer time and hence cooking becomes difficult.

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    10 views1 page

    Wcdha Chem

    Uploaded by

    johnbyro
    T higher altitudes, the atmospheric pressure becomes less because of less amount of air is present over that region and so less pressure. Hence water would boil at a temperature less than 100 deg C. As temperature is less the heat content would become less for every unit mass of water. So transferring heat to the food materials would take a longer time and hence cooking becomes difficult.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    Q.

    Why cooking is difficult in high


    altitudes?

    t higher altitudes, the atmospheric pressure becomes less because of less amount of air

    is present over that region and hence less weight and so less pressure. Boiling point of a liquid is the temperature at which the saturated vapour pressure of the liquid becomes equal to the outside atmospheric pressure. As the pressure at higher altitudes is less, the liquid starts boiling at lower temperature. Hence water would boil at a temperature less than 100 deg C. As temperature is less the heat content would become less for every unit mass of water. So transferring heat to the food materials would take a longer time and hence cooking becomes difficult.

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