11. At the end of a cooking cycle, a pressure cooker contains a mixture of water, steam, and food at a temperature of 120°C and 1.5 atm of pressure. The pressure is valve is opened and the pressure decreases, which alters water's boiling point and causes the contents of the pressure cooker to cool rapidly. Which statement best explains why the contents cooled rapidly after the pressure was released? A. Water lost heat as it vaporized. B. Water absorbed heat as it vaporized. Water lost heat as it condensed. C. D. Water absorbed heat as it condensed.
11. At the end of a cooking cycle, a pressure cooker contains a mixture of water, steam, and food at a temperature of 120°C and 1.5 atm of pressure. The pressure is valve is opened and the pressure decreases, which alters water's boiling point and causes the contents of the pressure cooker to cool rapidly. Which statement best explains why the contents cooled rapidly after the pressure was released? A. Water lost heat as it vaporized. B. Water absorbed heat as it vaporized. Water lost heat as it condensed. C. D. Water absorbed heat as it condensed.
Chemistry for Engineering Students
3rd Edition
ISBN:9781285199023
Author:Lawrence S. Brown, Tom Holme
Publisher:Lawrence S. Brown, Tom Holme
Chapter8: Molecules And Materials
Section: Chapter Questions
Problem 8.60PAE: Suppose that three unknown pure substances are liquids at room temperature. You make vapor pressure...
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Question
Transcribed Image Text:11. At the end of a cooking cycle, a pressure cooker contains a mixture of water,
steam, and food at a temperature of 120°C and 1.5 atm of pressure. The
pressure is valve is opened and the pressure decreases, which alters water's
boiling point and causes the contents of the pressure cooker to cool rapidly.
Which statement best explains why the contents cooled rapidly after the
pressure was released?
A. Water lost heat as it vaporized.
B. Water absorbed heat as it vaporized.
C.
Water lost heat as it condensed.
D.
Water absorbed heat as it condensed.
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