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Why is it difficult to cook food at high altitudes in open vessel? How to overcome it? #NoSpamming#BestAnswerBrainliest​

Answer»

The key factor is declining AIR pressure at higher altitudes. FALLING air pressure lowers the boiling point of WATER by just under 1 degree Fahrenheit for each 500 feet of increased elevation. The lower boiling point MEANS water will cook off more quickly, and at a lower temperature.



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