Why is it difficult to cook on hills ?
At high altitudes, atmospheric pressure is lower, reducing the boiling point of water as compared to that at sea level.
On hills at high altitudes due to low pressure boiling point of water becomes low as compared to sea level. Hence sufficient heat is not given to food. So it is difficult to cook
At atmospheric pressure, the water boils at $100°C$. If pressure is reduced, it will boil at
The graph shows the variation of temperature $(T)$ of one kilogram of a material with the heat $(H)$ supplied to it. At $O,$ the substance is in the solid state. From the graph, we can conclude that
Heat is supplied to a certain homogenous sample of matter, at a uniform rate. Its temperature is plotted against time, as shown. Which of the following conclusions can be drawn
A metallic ball and highly stretched spring are made of the same material and have the same mass. They are heated so that they melt, the latent heat required
A metal rod $\mathrm{AB}$ of length $10 x$ has its one end $\mathrm{A}$ in ice at $0^{\circ} \mathrm{C}$ and the other end $\mathrm{B}$ in water at $100^{\circ} \mathrm{C}$. If a point $\mathrm{P}$ on the rod is maintained at $400^{\circ} \mathrm{C}$, then it is found that equal amounts of water and ice evaporate and melt per unit time. The latent heat of evaporation of water is $540 \ \mathrm{cal} / \mathrm{g}$ and latent heat of melting of ice is $80 \ \mathrm{cal} / \mathrm{g}$. If the point $\mathrm{P}$ is at a distance of $\lambda x$ from the ice end $\mathrm{A}$, find the value of $\lambda$.
[Neglect any heat loss to the surrounding.|