Vegetables are cooked in lesser time by adding a pinch of salt while cooking because (1) boiling point of water increases (2) latent heat of vaporization of water decreases (3) latent heat of vaporization of water increases (4) boiling point of water decreases

Vegetables are cooked in lesser time by adding a pinch of salt while cooking because (1) boiling point of water increases (2) latent heat of vaporization of water decreases (3) latent heat of vaporization of water increases (4) boiling point of water decreases 
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 boiling point of water increases
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Vegetables are cooked in lesser time by adding a pinch of salt while cooking because (1) boiling point of water increases (2) latent heat of vaporization of water decreases (3) latent heat of vaporization of water increases (4) boiling point of water decreases

Description : Vegetables are cooked in lesser time by adding a pinch of salt while cooking because (1) boiling point of water increases (2) latent heat of vaporization of water decreases (3) latent heat of vaporization of water increases (4) boiling point of water decreases

Last Answer : (1) boiling point of water increases Explanation: Adding salt raises the boiling point of water, which allows food to cook at higher temperature. The higher the temperature, the higher the rate of heat transfer between the food and water, thus it cooks more quickly.

Vegetables are cooked in lesser time by adding a pinch of salt while cooking because

Description : Vegetables are cooked in lesser time by adding a pinch of salt while cooking because

Last Answer : Boiling point of water increases

Vegetables are cooked in lesser time by adding a pinch of salt while cooking because

Description : Vegetables are cooked in lesser time by adding a pinch of salt while cooking because

Last Answer : boiling point of water increases

Water is not suitable as a calorimetric substance because it – (1) has high specific heat (2) is a good conductor (3) has high boiling point (4) low latent heat of vaporization

Description : Water is not suitable as a calorimetric substance because it – (1) has high specific heat (2) is a good conductor (3) has high boiling point (4) low latent heat of vaporization

Last Answer : (1) has high specific heat Explanation: The specific heat of water is higher than all other common substances. Hence, water is used for heating purposes (as in hot water bottles) and for cooling ... the liquids, mercury has the lowest specific heat due to which it is used as a thermometric liquid.

At lower temperatures and pressures, the latent heat of vaporization of a refrigerant (a) decreases (b) increases (c) remains same (d) depends on other factors

Description : At lower temperatures and pressures, the latent heat of vaporization of a refrigerant (a) decreases (b) increases (c) remains same (d) depends on other factors

Last Answer : Ans: b

In the pressure cooker, cooking is faster because the increase in vapour pressure - (1) increase the specific heat (2) decreases the specific heat (3) decreases the boiling point (4) increases the boiling point

Description : In the pressure cooker, cooking is faster because the increase in vapour pressure - (1) increase the specific heat (2) decreases the specific heat (3) decreases the boiling point (4) increases the boiling point

Last Answer : (4) increases the boiling point

Steam at 100°C causes more severe burns than water at 100° C because – (1) steam has no specific heat capacity (2) steam has latent heat of vaporization (3) water has no specific heat capacity (4) water has latent heat of fusion

Description : Steam at 100°C causes more severe burns than water at 100° C because – (1) steam has no specific heat capacity (2) steam has latent heat of vaporization (3) water has no specific heat capacity (4) water has latent heat of fusion

Last Answer : (2) steam has latent heat of vaporization Explanation: It is because steam releases its latent heat as it condenses, which is substantial. The heat of vaporization of steam is over 2000 J per gram. And when it releases that it's then 100 degree water, the same as boiling water.

Water is not suitable as a calorimetric substance because it : (1) has high specific heat (2) is a good conductor (3) has high boiling point (4) low latent heat of vapourization

Description : Water is not suitable as a calorimetric substance because it : (1) has high specific heat (2) is a good conductor (3) has high boiling point (4) low latent heat of vapourization

Last Answer : has high specific heat

The heat absorbed by a unit mass of a material at its holding point in order to convert the material into a gas at the same temperature.  a. Latent Heat of Sublimation  b. Latent Heat of Vaporization  c. Latent Heat of Fusion  d. Latent Heat Of Condensation

Description : The heat absorbed by a unit mass of a material at its holding point in order to convert the material into a gas at the same temperature.  a. Latent Heat of Sublimation  b. Latent Heat of Vaporization  c. Latent Heat of Fusion  d. Latent Heat Of Condensation

Last Answer : Latent Heat of Vaporization

It is desired to concentrate a 20% salt solution (20 kg of salt in 100 kg of solution) to a 30% salt solution in an evaporator. Consider a feed of 300 kg/min at 30°C. The boiling point of the solution is 110°C, the latent heat of vaporisation is 2100 kJ/kg and the specific heat of the solution is 4 kJ/kg.K. The rate at which the heat has to be supplied in (kJ/min) to the evaporator is (A) 3.06 × 10 5 (B) 6.12 × 10 5 (C) 7.24 × 10 5 (D) 9.08 × 10

Description : It is desired to concentrate a 20% salt solution (20 kg of salt in 100 kg of solution) to a 30% salt solution in an evaporator. Consider a feed of 300 kg/min at 30°C. The boiling point of the solution is 110°C, the latent heat of ... 3.06 10 5 (B) 6.12 10 5 (C) 7.24 10 5 (D) 9.08 10

Last Answer : (A) 3.06 × 10

Pressure Cooker cooks faster because (1) boiling point decreases with rise of pressure (2) it cooks the food at low pressure (3) higher temperature is attained for cooking (4) the material of the cooker is a good conductor

Description : Pressure Cooker cooks faster because (1) boiling point decreases with rise of pressure (2) it cooks the food at low pressure (3) higher temperature is attained for cooking (4) the material of the cooker is a good conductor

Last Answer : (3) higher temperature is attained for cooking Explanation: In pressure cooker boiling point of water increases due to high pressure.

Pressure Cooker cooks faster because (1) boiling point decreases with rise of pressure (2) it cooks the food at low pressure (3) higher temperature is attained for cooking (4) the material of the cooker is a good conductor

Description : Pressure Cooker cooks faster because (1) boiling point decreases with rise of pressure (2) it cooks the food at low pressure (3) higher temperature is attained for cooking (4) the material of the cooker is a good conductor

Last Answer : higher temperature is attained for cooking 

What is the latent heat of vaporization of water at 1 atm?  A. 2314.8 kJ/kg  B. 2257.1 kJ/kg  C. 2511.7 kJ/kg  D. 2429.8 kJ/kg

Description : What is the latent heat of vaporization of water at 1 atm?  A. 2314.8 kJ/kg  B. 2257.1 kJ/kg  C. 2511.7 kJ/kg  D. 2429.8 kJ/kg

Last Answer : 2257.1 kJ/kg

The amount of heat required to change a boiling liquid to a gas at the same temperature depends on one of the following properties of the liquid. Does it depend on the liquid's: w) heat of fusion x) heat of vaporization y) temperature z) density

Description : The amount of heat required to change a boiling liquid to a gas at the same temperature depends on one of the following properties of the liquid. Does it depend on the liquid's: w) heat of fusion x) heat of vaporization y) temperature z) density

Last Answer : ANSWER: X -- HEAT OF VAPORIZATION

Burns caused by steam are much severe than those caused by boiling water because – (1) Steam pierces through the pores of body quickly (2) Steam has latent heat (3) Steam is gas and engulfs the body quickly (4) Temperature of steam is higher

Description : Burns caused by steam are much severe than those caused by boiling water because – (1) Steam pierces through the pores of body quickly (2) Steam has latent heat (3) Steam is gas and engulfs the body quickly (4) Temperature of steam is higher

Last Answer : (2) Steam has latent heat Explanation: When water changes into steam, it absorbs latent heat, and when steam condenses to form water, it gives out an equal amount of latent heat. Bums caused ... boiling water, simply because steam contains more heat (in the form of latent heat) than boiling water.

Burns caused by steam are much severe than those caused by boiling water because (1) Steam pierces through the pores of body quickly (2) Steam has latent heat (3) Steam is gas and engulfs the body quickly (4) Temperature of steam is higher

Description : Burns caused by steam are much severe than those caused by boiling water because (1) Steam pierces through the pores of body quickly (2) Steam has latent heat (3) Steam is gas and engulfs the body quickly (4) Temperature of steam is higher

Last Answer : Steam has latent heat

What does the latent heat of vaporization represents?

Description : What does the latent heat of vaporization represents?

Last Answer : The amount of energy required to turn a mole of a liquid into agas

What does the latent heat of vaporization represents?

Description : What does the latent heat of vaporization represents?

Last Answer : The amount of energy required to turn a mole of a liquid into agas

What does the heat latent heat of vaporization measure?

Description : What does the heat latent heat of vaporization measure?

Last Answer : The energy required to boil a substance

Alcohols alone cannot be used in CI engines as a) their self ignition temperature is high b) latent heat of vaporization is high c) all of the mentioned d) none of the mentioned

Description : Alcohols alone cannot be used in CI engines as a) their self ignition temperature is high b) latent heat of vaporization is high c) all of the mentioned d) none of the mentioned

Last Answer : Answer: c Explanation: None.

What refers to the amount of energy absorbed or released during a phase-change process?  A. Molar heat  B. Latent heat  C. Vaporization heat  D. Condensation heat

Description : What refers to the amount of energy absorbed or released during a phase-change process?  A. Molar heat  B. Latent heat  C. Vaporization heat  D. Condensation heat

Last Answer : Latent heat

Should salt be added to the cooking water while boiling pasta?

Description : Should salt be added to the cooking water while boiling pasta?

Last Answer : You don't have to add salt to the cooking water. The salt adds flavor and raises the boiling point a bit, but you can boil the pasta without the salt.

Latent heat of dry steam at atmospheric pressure is 539 Kcal/kg; which __________ with increase in the pressure of steam. (A) Decreases (B) Increases (C) Remain same (D) May increase or decrease

Description : Latent heat of dry steam at atmospheric pressure is 539 Kcal/kg; which __________ with increase in the pressure of steam. (A) Decreases (B) Increases (C) Remain same (D) May increase or decrease

Last Answer : (A) Decreases

While cooking, if the bottom of the vessel is getting blackened on the outside, it means that (1) The food is not cooked completely (2) The fuel is not burning completely (3) The fuel is wet (4) The fuel is burning completely

Description : While cooking, if the bottom of the vessel is getting blackened on the outside, it means that (1) The food is not cooked completely (2) The fuel is not burning completely (3) The fuel is wet (4) The fuel is burning completely

Last Answer : (2) The fuel is not burning completely Explanation: If we observe the bottoms of cooking vessels getting blackened, it means that the air holes are blocked and fuel is getting wasted.

With rise of boiling point of a water, what will be the latent heat of steam? -Do You Know?

Description : With rise of boiling point of a water, what will be the latent heat of steam? -Do You Know?

Last Answer : answer:

With rise of boiling point of a water, what will be the latent heat of steam?

Description : With rise of boiling point of a water, what will be the latent heat of steam?

Last Answer : Decreases

With rise of boiling point of a water, what will be the latent heat of steam?

Description : With rise of boiling point of a water, what will be the latent heat of steam?

Last Answer : Decreases

Choose the correct statement (a) A refrigerant should have low latent heat (b) If operating temperature of system is low, then refrigerant with low boiling point should be used (c) Pre-cooling and sub-cooling bf refrigerant are same (d) Superheat and sensible heat of a. refrigerant are same

Description : Choose the correct statement (a) A refrigerant should have low latent heat (b) If operating temperature of system is low, then refrigerant with low boiling point should be used (c) Pre-cooling and sub-cooling bf refrigerant are same (d) Superheat and sensible heat of a. refrigerant are same

Last Answer : Ans: b

Which of the following is not a desirable property of a refrigerant (a) highmisibility with oil (b) low boiling point (c) good electrical conductor (d) large latent heat

Description : Which of the following is not a desirable property of a refrigerant (a) highmisibility with oil (b) low boiling point (c) good electrical conductor (d) large latent heat

Last Answer : Ans: c

Gibbs free energy per mole for a pure substance is equal to the (A) Latent heat of vaporisation (B) Chemical potential (C) Molal boiling point (D) Heat capacity

Description : Gibbs free energy per mole for a pure substance is equal to the (A) Latent heat of vaporisation (B) Chemical potential (C) Molal boiling point (D) Heat capacity

Last Answer : (B) Chemical potential

At boiling point of liquids, its : (1) Temperature increases (2) Atmospheric pressure increases (3) Timperature remains increases (4) Vapour pressure decreases

Description : At boiling point of liquids, its : (1) Temperature increases (2) Atmospheric pressure increases (3) Timperature remains increases (4) Vapour pressure decreases

Last Answer : (3) Timperature remains increases

With the increase of pressure, the boiling point of any substance - (1) Increases (2) Decreases (3) Remains Same (4) Becomes zero

Description : With the increase of pressure, the boiling point of any substance - (1) Increases (2) Decreases (3) Remains Same (4) Becomes zero

Last Answer : (1) Increases Explanation: The temperature stays the same until all the liquid has vaporized. As the temperature of a liquid rises, the pressure of escaping vapor also rises, and at the boiling point ... vapor is equal to that exerted on the liquid by the surrounding air, causing bubbles to form.

At boiling point of liquids, its – (1) Temperature increases (2) Atmospheric pressure increases (3) Temperature remains constant (4) Vapour pressure decreases

Description : At boiling point of liquids, its – (1) Temperature increases (2) Atmospheric pressure increases (3) Temperature remains constant (4) Vapour pressure decreases

Last Answer : (3) Temperature remains constant Explanation: An interesting property of matter is that its temperature remains constant during a phase change, assuming its surrounding pressure is constant. A liquid changes into gaseous state at a constant temperature called its boiling point.

With the increase of pressure, the boiling point of any substance – (1) Increases (2) Decreases (3) Remains Same (4) Becomes zero

Description : With the increase of pressure, the boiling point of any substance – (1) Increases (2) Decreases (3) Remains Same (4) Becomes zero

Last Answer : (1) Increases Explanation: The temperature stays the same until all the liquid has vaporized. As the temperature of a liquid rises, the pressure of escaping vapor also rises, and at the boiling point ... vapor is equal to that exerted on the liquid by the surrounding air, causing bubbles to form.

At boiling point of liquids, its (1) Temperature increases (2) Atmospheric pressure increases (3) Temperature remains constant (4) Vapour pressure decreases

Description : At boiling point of liquids, its (1) Temperature increases (2) Atmospheric pressure increases (3) Temperature remains constant (4) Vapour pressure decreases 

Last Answer : Temperature remains constant

The surface tension of water on adding detergent to it – (1) increases (2) decreases (3) no change (4) becomes zero

Description : The surface tension of water on adding detergent to it – (1) increases (2) decreases (3) no change (4) becomes zero

Last Answer : (2) decreases Explanation: In the solid and liquid phase, water molecules are bonded to each other by virtue of an interaction between hydrogen atoms on one molecule and the oxygen atom of another - the process ... to as "hydrogen bonding." The result is a kind of "skin" on liquid water's surface.

The surface tension of water on adding detergent to it (1) increases (2) decreases (3) no change (4) becomes zero

Description : The surface tension of water on adding detergent to it (1) increases (2) decreases (3) no change (4) becomes zero 

Last Answer : decreases

Entrainer used in Azeotropic distillation should (A) Form a low boiling azeotrope with one of the constituents of the mixture (B) Form a new azeotrope of low relative volatility with one of the constituents of the mixture (C) Have high latent heat of vaporisation (D) Have high viscosity to provide high tray efficiency

Description : Entrainer used in Azeotropic distillation should (A) Form a low boiling azeotrope with one of the constituents of the mixture (B) Form a new azeotrope of low relative volatility with one of the ... (C) Have high latent heat of vaporisation (D) Have high viscosity to provide high tray efficiency

Last Answer : (A) Form a low boiling azeotrope with one of the constituents of the mixture

At high altitudes it is difficult to cook eggs or vegetables properly because of (a) High boiling point of water and low atmospheric pressure (b) Low boiling point of water and low atmospheric pressure (c) Low value of acceleration due to gravity (d) High atmospheric pressure and low billing point of water

Description : At high altitudes it is difficult to cook eggs or vegetables properly because of (a) High boiling point of water and low atmospheric pressure (b) Low boiling point of water and low atmospheric ... Low value of acceleration due to gravity (d) High atmospheric pressure and low billing point of water

Last Answer : Ans:(b)

Glycerine is used as a coolant in cooling of some engines instead of water, because (A) Its higher boiling point (290°C) increases its heat carrying capacity (B) Comparatively less weight of coolant is required (C) Smaller radiator can be used (D) All a, b & c

Description : Glycerine is used as a coolant in cooling of some engines instead of water, because (A) Its higher boiling point (290°C) increases its heat carrying capacity (B) Comparatively less weight of coolant is required (C) Smaller radiator can be used (D) All a, b & c

Last Answer : (D) All a, b & c

Steam at 1000C causes more severe burns than water at 100° C because (1) steam has no specific heat capacity (2) steam has latent heat of vaporisation (3) water has no specific heat capacity (4) water has latent heat of fusion

Description : Steam at 1000C causes more severe burns than water at 100° C because (1) steam has no specific heat capacity (2) steam has latent heat of vaporisation (3) water has no specific heat capacity (4) water has latent heat of fusion

Last Answer :  steam has latent heat of vaporisation

Heat flux increases with temperature drop beyond the Leiden frost point in the plot of heat flux vs. temperature drop for a boiling liquid, because (A) Convection becomes important (B) Conduction becomes important (C) Radiation becomes important (D) Sub-cooled boiling occurs

Description : Heat flux increases with temperature drop beyond the Leiden frost point in the plot of heat flux vs. temperature drop for a boiling liquid, because (A) Convection becomes important (B) Conduction becomes important (C) Radiation becomes important (D) Sub-cooled boiling occurs

Last Answer : (C) Radiation becomes important

When a salt dissolves in water (a) Entropy decreases (b) Entropy increases (c) Free energy increases (d) Heat is liberated

Description : When a salt dissolves in water (a) Entropy decreases (b) Entropy increases (c) Free energy increases (d) Heat is liberated

Last Answer : Ans:(b)

The snow on the mountains does NOT melt all at once when it is heated by the sum because: (1) It becomes very hard (2) It reflects most of the heat from the sum (3) it has a low specific heat capacity (4) it has a high latent heat of fusion

Description : The snow on the mountains does NOT melt all at once when it is heated by the sum because: (1) It becomes very hard (2) It reflects most of the heat from the sum (3) it has a low specific heat capacity (4) it has a high latent heat of fusion

Last Answer : (2) It reflects most of the heat from the sum Explanation: Newly formed snow reflects about 90 per cent of the sunlight that falls upon it. This means that the sun is powerless to melt clean snow. And when ... on a spring day because of the sun's heat. It melts because of the warm air from the sea.

The snow on the mountains does NOT melt all at once when it is heated by the sun because: (1) it becomes very hard (2) it reflects most of the heat from the sun (3) it has a low specific heat capacity (4) it has a high latent heat of fusion

Description : The snow on the mountains does NOT melt all at once when it is heated by the sun because: (1) it becomes very hard (2) it reflects most of the heat from the sun (3) it has a low specific heat capacity (4) it has a high latent heat of fusion

Last Answer : it reflects most of the heat from the sun

Boiling point elevation of an ideal solution (A) Increases rapidly with temperature rise (B) Decreases rapidly with temperature rise (C) In independent of pressure (D) Both (B) and (C)

Description : Boiling point elevation of an ideal solution (A) Increases rapidly with temperature rise (B) Decreases rapidly with temperature rise (C) In independent of pressure (D) Both (B) and (C)

Last Answer : (A) Increases rapidly with temperature rise

As the molecular weight of alkanes increases, how do the boiling point and melting point change? (a) boiling point increases ; melting point increases. (b) boiling point increases ; melting point increases. (c) boiling point increases ; melting point decreases (d) boiling point increases ; melting point increases sequentially for alkanes over four carbons.

Description : As the molecular weight of alkanes increases, how do the boiling point and melting point change? (a) boiling point increases ; melting point increases. (b) boiling point increases ; ... decreases (d) boiling point increases ; melting point increases sequentially for alkanes over four carbons.

Last Answer : boiling point increases ; melting point increases sequentially for alkanes over four carbons.

The solvent used in liquid extraction should not have high latent heat of vaporisation, because (A) The pressure drop and hence the pumping cost will be very high (B) It cannot be recovered by distillation (C) Its recovery cost by distillation may be prohibitively high (D) It will decompose while recovering by distillation

Description : The solvent used in liquid extraction should not have high latent heat of vaporisation, because (A) The pressure drop and hence the pumping cost will be very high (B) It cannot ... by distillation may be prohibitively high (D) It will decompose while recovering by distillation

Last Answer : (C) Its recovery cost by distillation may be prohibitively high

Water is used in car radiator because of its – (1) low density (2) easy availability (3) high specific heat capacity (4) low boiling point

Description : Water is used in car radiator because of its – (1) low density (2) easy availability (3) high specific heat capacity (4) low boiling point

Last Answer : (3) high specific heat capacity Explanation: Water is used in car radiators because the Specific heat capacity of water is high as a result of which it takes away the heat from engine better compared to ... coolant used in the radiator. If the radiator was to overheat the car would come to a stop.

Water is a good solvent of ionic salts because - (1) It has no colour (2) It has a boiling point (3) It has a high dipole moment (4) It has a high specific heat

Description : Water is a good solvent of ionic salts because - (1) It has no colour (2) It has a boiling point (3) It has a high dipole moment (4) It has a high specific heat

Last Answer : (3) It has a high dipole moment