A) Heat cannot escape from the cooker
B) Steam is hotter than the boiling water
C) Due to high pressure the boiling point of water is raised
D) In the cooker water starts boiling at a lower temperature
Correct Answer: C
Solution :
[c] The trapped steam increases the atmospheric pressure inside the cooker. At that pressure, the boiling point of water is increased. This higher temperature is what cooks food faster.
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