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MichaelaRose

  • 2 years ago

I have two questions... •Why would food cook faster in a pressure cooker? •What is one example of a chemical change that food goes through as you eat or digest it?

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  1. ZSpence
    • 2 years ago
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    Water boils at higher temperatures under pressure so your food cooks at a higher temperature. Pressure cookers are more common in the mountains where elevation is higher. At higher elevations, atmospheric pressure is lower and therefore water boils are lower temperatures. In order to make up for that difference, people use pressure cookers. This higher temperature is why it is so important to let a pressure cooker cool and take caution when opening it. Pressure cookers are able to reach significantly higher temperatures which can cause serious injury if the pot opened when it is still too hot. Check GOOGLE?

  2. ZSpence
    • 2 years ago
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    Copy/PAste :P

  3. MichaelaRose
    • 2 years ago
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    Haha thanks! :P

  4. ZSpence
    • 2 years ago
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    np

  5. MichaelaRose
    • 2 years ago
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    What about the second question? :D

  6. ZSpence
    • 2 years ago
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    give me 1 second :D

  7. ZSpence
    • 2 years ago
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    An example of a chemical change as you eat it is the release or gain of energy by an object. Many substances absorb energy to undergo a chemical change. Energy is absorbed during chemical changes involved in cooking, like baking a cake. is this what your asking for?

  8. MichaelaRose
    • 2 years ago
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    Yep, thanks!

  9. ZSpence
    • 2 years ago
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    anytime

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