I. A liquid boils when its saturated vapour pressure is equal to the external pressure
II. Dissolved substances in pure water lead to increase in the boiling point.
III. When the external pressure is increased, the boiling point increases.
IV. Dissolved substances in pure water decrease the boiling point.
Which combination of the above are peculiarities of the boiling point of a liquid?
I, II and III
I, II, III and IV
I, II and IV
II, III and IV
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Discussions (28)
I dont get it clear when u said increase in pressure affect the temp. What happens in a Pressure Cooker? Does the content inside get cook because temp is increase or pressure. Also does it mean that the boiling point of water is raised above 100 degree celcius?
according 2 pressure law which says that pressure is directly proportional 2 temperature.the pressure cooker works according 2 dis law.
This stuff is very simple
Even without knowing the answer you can still get it,all i know is that ii and iv cannot be in the same option 
In a pressure cooker, food cooks faster due to increased pressure, which raises the boiling point of water (and steam) above 100°C (212°F), allowing for higher cooking temperatures and faster cooking times.
it is I ii and iii because the presence of impurities doesn't decrease boiling point
Boiling being the temperature attained when vapour pressure equals atmospheric pressure. Moreover, Increase in temperature decreases the density at the time being, thereby increasing the kinetic energy of the water molecules, and this results to their freedom. That is what happens
