Question : Vegetables are cooked in less time by adding a pinch of salt while cooking because:
Option 1: boiling point of water increases
Option 2: latent heat of vaporisation of water decreases
Option 3: latent heat of vaporisation of water increases
Option 4: boiling point of water decreases
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Correct Answer: boiling point of water increases
Solution : The correct option is the boiling point of water increases.
The boiling point of water rises when a pinch of salt is added to it. This phenomenon is caused by a mechanism known as boiling point elevation or the boiling point elevation effect. The boiling point of a solvent, like water, rises when a non-volatile solute, like salt, is dissolved in it.
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Question : A pressure cooker reduces cooking time because:
Option 1: the heat is more evenly distributed
Option 2: the boiling point of the water inside is elevated
Option 3: it absorbs more heat from its flame
Option 4: the higher pressure tenderises the food
Question : Water is not suitable as a calorimetric substance because it:
Option 1: has high specific heat
Option 2: is a good conductor
Option 3: has high boiling water
Option 4: low latent heat of vapourisation
Question : Heat stored in water vapour is:
Option 1: Specific heat
Option 2: Latent heat
Option 3: Absolute heat
Option 4: Relative heat
Question : When quick lime is added to water
Option 1: Heat is liberated
Option 2: Heat is absorbed
Option 3: Temperature decreases
Option 4: No heat change takes place
Question : According to _____ law, the heat produced by an electric current is directly proportional to the resistance of the conductor, the square of the current and the time it flows.
Option 1: Hooke's
Option 2: Charles's
Option 3: Faraday's
Option 4: Joule's
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