Quote:
Originally Posted by Ali hassan abbasi
In a mountain regions why food takes more time to cook ?
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Fact: The Temperature of any liquid cannot be increased beyond its boiling point.
Consequence: Suppose any liquid starts boiling at 90 degree C, its temperature cannot be increased beyond that no matter how much heat (energy) you provide.
Fact: Boiling point is the point at which vapor pressure (of the liquid) equals the atmospheric pressure.
Consequence: Since atmospheric pressure is lower at higher altitudes, the corresponding vapor pressures can be reached at relatively low temperatures. (say for water at about 98 C instead of 100 C)
Conclusion: Since at higher altitudes (lower atm. pressures), the boiling point is reduced, thus the food takes more time to cook.