The main reason why rice cooks faster in a pressure cooker than in cooking pot is that
less heat escapes from the cooker
the vapour pressure in the cooker is constant
the rice is not affected by the draught over the cooker
the vapour pressure in the cooker decreases
the boiling point of water in the cooker is raised.
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Discussions (6)
If boiling point of water is raised then rice won't cook faster.
I think option D is most suitable. When the pressure decreases in the cooker, the rice will cook faster.
The correct answer is E. the boiling point of water in the cooker is raised.
This is because:
A pressure cooker seals tightly, trapping steam inside. As the water heats up, it turns into steam, and because the steam can't escape, the pressure inside the cooker increases.
* Boiling Point and Pressure: When the pressure increases, the boiling point of water also increases. Normally, water boils at 100°C (212°F). But in a pressure cooker, it can get much hotter, like 120°C (248°F) or even higher!
* Faster Cooking: The higher temperature cooks the rice (or other food) much faster.
Let's look at why the other options aren't the main reason:
* A. less heat escapes from the cooker: While it's true that a pressure cooker is better at retaining heat, that's not the primary reason for faster cooking. The main reason is the raised boiling point.
* B. the vapour pressure in the cooker is constant: The vapor pressure inside is not constant, it increases as the water is heated.
* C. the rice is not affected by the draught over the cooker: "Draught" refers to airflow. This isn't a significant factor in how rice cooks.
* D. the vapour pressure in the cooker decreases: The vapor pressure increases, not decreases.
