1.

Which of the following qualities are best suited for a cooking utensil ?

Answer»

High specific heat and low thermal conductivity
High specific heat and high thermal conductivity
Low specific heat and low thermal conductivity
Low specific heat and high thermal conductivity.

SOLUTION :For cooking UTENSILE specific heat should be low and thermal conductivity should be LARGE. So that whole of heat is transmitted to food being cooked.
CORRECT choice is (d).


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