Heat and Thermodynamics part-(1)

⇒According to formula
C/5=(F-32)/9 [placing F=2C]

⇒ 9C=10C-160

⇒C=160

Hence at h temperature of 160°C  the fahrenhiet temperature is double .

The normal core body temperature of a healthy, resting adult human being is stated to be at 98.6 degrees Fahrenheit or about 37.0 degrees Celsius. Though the body temperature measured on an individual can vary, a healthy body can maintain a fairly consistent body temperature that is around the mark of 37.0 degree Celsius. If we convert 37 degree Celsius to Kelvin, it equals to 310 Kelvin.

The normal core body temperature of a healthy, resting adult human being is stated to be at 98.6 degrees Fahrenheit or about 37.0 degrees Celsius. Though the body temperature measured on an individual can vary, a healthy body can maintain a fairly consistent body temperature that is around the mark of 37.0 degree Celsius. If we convert 37 degree Celsius to Kelvin, it equals to 310 Kelvin.

The formula to convert fahrenheit
(°F) to celsius (°C) is
°C=(°F-32)*5/9
since the temperature in °F=98.4°

∴°C=(98.4-32)*5/9=36.89°C

The formula to convert fahrenheit
(°F) to celsius (°C) is
°C=(°F-32)*5/9
since the temperature in °F=98.4°

∴°C=(98.4-32)*5/9=36.89°C

Food can be cooked faster in a pressure cooker since the boiling point of water increases with increase in pressure. As the water boils, the steam produced cannot evaporate so the pressure inside the cooker increases. The boiling point of water now becomes about 120°C. The load pin fixed on the heavy aluminum lid prevents any escape of steam. The rubber ring around the lid deals the liquid inside. Thus food gets cooked faster in a pressure cooker. Pressure cookers are more common in the mountains where elevation is high. At higher elevations, atmospheric pressure is lower and therefore water boils at lower temperature. In order to make up for that difference, people use pressure cookers.

Food can be cooked faster in a pressure cooker since the boiling point of water increases with increase in pressure. As the water boils, the steam produced cannot evaporate so the pressure inside the cooker increases. The boiling point of water now becomes about 120°C. The load pin fixed on the heavy aluminum lid prevents any escape of steam. The rubber ring around the lid deals the liquid inside. Thus food gets cooked faster in a pressure cooker. Pressure cookers are more common in the mountains where elevation is high. At higher elevations, atmospheric pressure is lower and therefore water boils at lower temperature. In order to make up for that difference, people use pressure cookers.

Food can be cooked faster in a pressure cooker since the boiling point of water increases with increase in pressure. As the water boils, the steam produced cannot evaporate so the pressure inside the cooker increases. The boiling point of water now becomes about 120°C. The load pin fixed on the heavy aluminum lid prevents any escape of steam. The rubber ring around the lid deals the liquid inside. Thus food gets cooked faster in a pressure cooker. Pressure cookers are more common in the mountains where elevation is high. At higher elevations, atmospheric pressure is lower and therefore water boils at lower temperature. In order to make up for that difference, people use pressure cookers.

Food can be cooked faster in a pressure cooker since the boiling point of water increases with increase in pressure. As the water boils, the steam produced cannot evaporate so the pressure inside the cooker increases. The boiling point of water now becomes about 120°C. The load pin fixed on the heavy aluminum lid prevents any escape of steam. The rubber ring around the lid deals the liquid inside. Thus food gets cooked faster in a pressure cooker. Pressure cookers are more common in the mountains where elevation is high. At higher elevations, atmospheric pressure is lower and therefore water boils at lower temperature. In order to make up for that difference, people use pressure cookers.

Food can be cooked faster in a pressure cooker since the boiling point of water increases with increase in pressure. As the water boils, the steam produced cannot evaporate so the pressure inside the cooker increases. The boiling point of water now becomes about 120°C. The load pin fixed on the heavy aluminum lid prevents any escape of steam. The rubber ring around the lid deals the liquid inside. Thus food gets cooked faster in a pressure cooker. Pressure cookers are more common in the mountains where elevation is high. At higher elevations, atmospheric pressure is lower and therefore water boils at lower temperature. In order to make up for that difference, people use pressure cookers.