Pressure cooker sccience
Image: Pixton
How Pressure cooker works
learn more: http://scienceandsamosa.com/
Pressure cooking is the process of cooking food fast, using water or any other cooking liquid, in a vessel with its lid tightly on. Pressure cookers are used for cooking food faster than opencooking methods andalso saves energy. Pressure cooking requires much less water than normalboiling.This vessel/pot is there at everybody’s house. But how many of you really understand ‘how it works’.
Pressure cooker science
The pressure cooker works on the principle ofIdeal Gas Law orcombined gas law, PV = nRT. This basically states that Pressure times volume is equal to the number of moles of a gas times the gas constant times temperature.
If one was to increase the temperature, then pressure would naturally increase. Since Volume is held at a constant in a semi-sealed pressure cooker, then pressure must rise along with the rising temperature.
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21 Responses
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Trystwithvanillagirl says:October 31, 2017 at 11:08 am
Back to Chemistry class!! Simple example of how science has to improve our daily life routine
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- PanagiaAdmin says:
November 1, 2017 at 5:56 am
Thank you. Happy to know you like my blog
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- momsmethods says:
October 31, 2017 at 6:41 pm
Loved reading this… Had learnt some of it in school but we often forget to recall practical implementations .. Thanks for sharing
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- PanagiaAdmin says:
November 1, 2017 at 5:56 am
Wish I too learned this way Boyle’s law in school
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- Little things I do says:
November 1, 2017 at 2:57 am
i use cooker daily.. never know how it works..
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- mEaL tO tHe HeArT says:
November 1, 2017 at 7:23 am
Wow science has made our work so easy indeed pressure cooker saves our time
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- Snehal says:
November 1, 2017 at 8:42 am
Woah…that was some scienece knowledge! Did not know about that principle!
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- Minakshi Bajpai says:
November 1, 2017 at 11:45 am
Wow its very informative concept. Sounds intereating to read about science connection with our cooker. Great. Thanks for sharing.
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- jayshreeghosh says:
November 1, 2017 at 1:02 pm
Wow… This is so interesting….
I used to avoid this… But now I am loving itReply
November 1, 2017 at 1:07 pm
Oh yes the perfect lesson where kitchen meets science.Enteetaining.
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- worldofmakeupmagique says:
November 1, 2017 at 1:10 pm
Reminds me of my school days… Pressure cooker is used daily in my kitchen, now I know more about it
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- Jhilmil Bhansali says:
November 1, 2017 at 1:12 pm
I got reminded of my chemistry and physics classes, PV=nRT, thanks for reminding the practical implementation of theoretical study.
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- Snigdha says:
November 1, 2017 at 2:55 pm
I didn’t know about this… Your posts are making science learning funfull..
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- Nisha Malik says:
November 1, 2017 at 3:22 pm
Wow science is everywhere. Never realized even pressure cooker works on a scientific formula
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- Judy says:
November 1, 2017 at 3:22 pm
You effort on explaining daily life concepts is brilliant dear. I like the comic detailing.
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- Harjyot says:
November 1, 2017 at 3:36 pm
I never knew the principle in which it works on.. Thanku for sharing it
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- Rakhi Parsai says:
November 1, 2017 at 3:42 pm
Such simple thing of our day today life but we hardly know so many facts. Loved reading this one like all others that I have come across. Your blog always provides some good information.
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- PanagiaAdmin says:
November 1, 2017 at 4:51 pm
Thank you Rakhi for your encouraging words
Reply
- David F says:
January 8, 2019 at 2:17 am
It’s Amonton’s Law: Volume is constant but Temp increases so Pressure increases. Food molecules move faster and collide with more force, so food cooks faster.
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Trystwithvanillagirl 
PanagiaAdmin 
worldofmakeupmagique 
Nisha Malik 
Harjyot 
David F 