Heat and Thermodynamics part-(1)

Heat and Thermodynamics part-(1)

Total Questions: 46

21. In a pressure cooker food is cooked in shorter time because - [U.P.P.C.S.(pre) 2015]

Correct Answer: (a) the boiling point of water increased
Note:

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.

22. Assertion (A): The handle of pressure cooker is made up of ebonite. Reason (R): Ebonite is a hard material. [Uttarakhand P.C.S. (Pre) 2012]

Correct Answer: (b) Both (A) and (R) are true, but (R) is not the correct explanation of (A)
Note:

Handle of pressure cookers is made up of ebonite because it is an insulator and prevents heat from reaching the handle and prevents burning of hands. Ebonite is a strong material. So assertion (A) and reason (R) both are correct but R is not the correct explanation of A

23. In a pressure cooker, the temperature at which the food is cooked depends mainly upon which of the following? [I.A.S. (Pre) 2021]

1. Area of the hole in the lid

2. Temperature of the flame

3. Weight of the lid

Select the correct answer using the code given below.

Correct Answer: (c) 1 and 3 only
Note:

In a pressure cooker the food is cooked with the boiling of water. Boiling point is increased inside a pressure cooker by increasing the pressure. This pressure can be adjusted by changing the weight placed on the top of the cooker lid. The pressure (and cooking temperature) also depends upon area of the hole in the lid. The principle of pressure cooking is to maintain a temperature of about 120°C inside the cooker as opposed to a temperature of 100°C attained in open vessels. The weight is designed in such a way that it will kick when the pressure inside just exceeds about one atmospheric gauge thereby releasing the excess pressure. This is the pressure at which the boiling point is about 120°C. Once the requisite pressure and temperature is attained, more heat input (by increasing the temperature of the flame) results in more steam generated which is released through the lid and hence the cooking temperature remains the same, which is about 120°C. Thus, temperature at which the food is cooked does not depend upon temperature of the flame.

24. Maximum temperature inside the pressure cooker depends on : [U.P.P.C.S.(pre) 1995]

Correct Answer: (a) area of hole on the top and weight kept on it
Note:

In a pressure cooker the food is cooked with the boiling of water. Boiling point is increased inside a pressure cooker by increasing the pressure. This pressure can be adjusted by changing the weight placed on the top of the cooker lid. The pressure (and cooking temperature) also depends upon area of the hole in the lid. The principle of pressure cooking is to maintain a temperature of about 120°C inside the cooker as opposed to a temperature of 100°C attained in open vessels. The weight is designed in such a way that it will kick when the pressure inside just exceeds about one atmospheric gauge thereby releasing the excess pressure. This is the pressure at which the boiling point is about 120°C. Once the requisite pressure and temperature is attained, more heat input (by increasing the temperature of the flame) results in more steam generated which is released through the lid and hence the cooking temperature remains the same, which is about 120°C. Thus, temperature at which the food is cooked does not depend upon temperature of the flame.

25. Consider the following statements: [I.A.S. (PRE) 2003]

1. Steam at 100°C and boiling water at 100°C contain same amount of heat.

2. Latent heat of fusion of ice is equal to the latent heat of vaporization of water.

3. In an air-conditioner, heat is extracted from the room air at the evaporator coils and is ejected out at the condenser coils.

Correct Answer: (d) only 3
Note:

Steam at 100 degree celsius contains 540 calorie more than the boiling water at the same temperature due to the latent of heat vaporization the letent heat of fusion of ice is 80 cal/gm thus the statement 1 and 2 are incorrect while the statement 3 is correct in an air conditioner heat is extracted from the room air at the evaporator coil and is ejected out at the condenser coil.

26. When a bottle is filled with water and it is freezing the bottle breaks down because - [U.P.P.C.S.(pre) 1995]

Correct Answer: (a) water expands upon freezing
Note:

A glass bottle containing water breaks down when kept in freezer because the frozen water will have more than than the liquid water so increased volume will put pressure on the walls of the bottle and it will break.

27. A glass bottle containing water breaks tightly corked breaks when it is kept in freezer because - [I.A.S. (PRE) 1994]

Correct Answer: (c) the volume of water increase on freezing
Note:

A glass bottle containing water breaks down when kept in freezer because the frozen water will have more than than the liquid water so increased volume will put pressure on the walls of the bottle and it will break.

28. When a piece of ice floating in a glass of water melts the level of water will : [R.A.S./R.T.S (PRE) 2007]

Correct Answer: (c) remain same
Note:

when an ice cube melts in a glass of water the water level does not changed as the melted water will occupy exactly the same amount of space as the ice under the water level previously occupied

29. cloudy nights are warmer compared to the clear cloudless nights because clouds - [I.A.S. (PRE) 2001]

Correct Answer: (b) reflect back the heat given off by earth
Note:

when you have cloudy night the clouds prevent heat from escaping through the atmosphere and into space the clouds act like a blanket and trap the heat.That is why every time when there is a cloudy night it is always warmer than a clear night.

30. Cloudy nights are warmer than clear nights because - [U.P. Lower Sub (spl) (pre) 2008]

Correct Answer: (a) the cloud prevents radiation of heat from the ground and the air
Note:

The cloud nights warmer than the clear night because the clouds prevent radiation of heat from the ground and the air and they reflect back the heat.

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