vegetables are cooked in lesser time by adding a pinch of salt while cooking because:1 pointboiling point of water increaseslatent heat of vaporization of water decreaseslatent heat of vaporization of water increasesboiling point of water decreases
Question
vegetables are cooked in lesser time by adding a pinch of salt while cooking because:1 pointboiling point of water increaseslatent heat of vaporization of water decreaseslatent heat of vaporization of water increasesboiling point of water decreases
Solution
Adding a pinch of salt to water while cooking vegetables increases the boiling point of the water. This is due to a principle in chemistry known as 'boiling point elevation'.
Here's a step-by-step explanation:
- When salt is added to water, it dissolves into its component ions.
- These ions increase the number of particles in the water, which makes it harder for the water molecules to escape into the gas phase.
- This means more energy (or heat) is needed for the water to boil.
- As a result, the water reaches a higher temperature before it starts to boil.
- Therefore, the vegetables
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