Q1: |
fuck u |
dumb fuck |
26/7/2012 |
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Q2: |
what is the best metal for making pressure cooker |
upali |
8/11/2010 |
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Q3: |
can vitamins be destroyed in pressure cookers? |
upali |
8/11/2010 |
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Q4: |
what is the boiling point of water inside a pressure coocker? |
sudhir kumar pradhan. |
10/9/2008 |
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Q5: |
Can you explain the momentum of the water particles and the wall of the cooker? |
Kim |
27/7/2008 |
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Before collision the molecule of water is moving with velocity “V”, its momentum is mV, after collision it moves with a velocity “-V” ( due to motion in opposite direction). Change in momentum is final momentum - initial momentum = - mV – (mV) = - 2mV. Since the wall is at rest, momentum is transferred to the wall, by Newton’s second law of motion : F = mdv/dt = 2mV/dt , this is the force generated by one molecule on the wall. We have covered the force generated by a number of molecules in the animation. |
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Q6: |
how can you measure temperature within a pressure cooker? |
Jose |
23/4/2008 |
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Q7: |
How can you measure the amount of pressure exerted by H2O being heated at a certain temperature within a pressure cooker? |
Jose |
23/4/2008 |
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Q8: |
what is the application of oxygen in the pressure coocker |
Mian |
13/1/2008 |
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Well we do not see the role of oxygen in pressure-cooking except that it forms a major constituent of air used for producing pressure inside and helps in combustion. But oxygen has some role firstly at high altitudes, oxygen is less, hence pressure cooking plays a major role here. |
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Q9: |
je bousoi download les simulation physique et chemique |
mamineallal |
9/1/2008 |
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Please subscribe to view the animation online or purchase them to download |
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Q10: |
what is the equation to describe heat loss in a compressible flow?perticularly in a pressure cooker filled completely with water vapours how much heat is lost in uplifting the vistle and how long the flow continues till the vistle falls down |
sunil |
1/1/2008 |
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The heat loss can be given by the equation h1 –h2 = ( ½ ( v2.v2 – v1.v1) = Cp ( T1 – T2), where where h represents enthalpy of the fluid (which can be considered the energy available for heat transfer), v is the flow velocity in the x-direction, Cp is the effective heat capacity of the fluid, and T is the fluid temperature. We are unable to answer the second part of the question. |
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Q11: |
How does latent heat of vaporization changes with vacuum?Does it increase or decrease? |
Naresh |
8/12/2007 |
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Latent heat of vaporization usually increases as vacuum increases (pressure decreases). The difference in enthalpy of vapor and liquid at saturation temperature is defined as latent heat. Now, in general, when you decrease the pressure, enthalpy of both vapor and liquid decreases. However, the decrease in enthalpy of liquid is of larger magnitude than that of vapor. Therefore, the difference or the latent heat will increase as you decrease the pressure. |
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Q12: |
How can we make water boil at room temperature? Vacuum concept is ok but the first way by heating at constant pressure didnot make sense |
Naresh |
8/12/2007 |
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You are correct in the sense it does not occur at room temperature when boiled under constant pressure, we had included the example at constant pressure only to highlight the fact that at vacuum one can boil at room temperature while under constant pressure, it takes much higher values of temperature. |
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Q13: |
Why don't you provide a free animation downloader? |
Luqman |
6/8/2007 |
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We have a preview button on each product page for viewing parts of animation, you can view online some free animation in our downloads section also. As the traffic or purchases on our site increase we will reduce the prices and make more animation available for free download |
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Q14: |
can you explain the working principle of servo actuator |
muthu |
19/4/2007 |
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A servo is small automatic device that has an output shaft, large amounts of power is controlled by means of very small one by velocity/position feedback mechanism. The shaft travel distance is proportional to the amount of power applied to the motor. This shaft can be placed in specific angular positions by a coded signal sent to servo. A single unit consists of a brushless servomotor, servo amplifier and position controller .It is used in automated step-less control of pressure and flow rate. |
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Q15: |
I want to know how pressure cooker is working?can you help me out in understanding |
muthupalaniappan |
18/4/2007 |
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Please buy a $2 subscription and see the animation, it will explain in detail the working of pressure cooker |
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Q16: |
I want to know chemical composition of materials of pressure cooker |
Irshad |
3/4/2007 |
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Hi, we are unable to source the chemical composition of the components of cooker like vessel, pressure valve, handle, lid, etc, as the sources for this information either broadly outline the material used in example 430 SS or aluminum used for outer body, silicone rubber material for gasket or are paid for example astm.org (for material standards) or manufactures themselves. Bureau of Indian standards might be able to help in this, as India is one of the major producers of pressure cooker. |
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Q17: |
What are material compositions of pressure cooker? |
irshad i kolape |
12/3/2007 |
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Aluminum or Stainless steel body with stainless steel in higher usage, food grade rubber gasket, Bakelite Handles with Stainless Steel handle body. |
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Q18: |
Is there a significant difference in the results between a pressure coker and the Superheated steam oven introduced by Sharp? http://sharp-world.com/corporate/news/060808.html They calim to produce superheated steam with a low-oxygen. |
Fito Lastiri |
5/2/2007 |
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From what we can gather from the site, this is a steam sprayer but not a pressure cooker. This model can be termed as a better and faster “ cooker” competing with a conventional oven but the effect of combined pressure and temperature in a pressure cooker cannot be matched by it in making curries and noodles. We are not sure about the oxygen thing. |
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Q19: |
Does pressure cooker work independently of atmospeheric pressure i.e. the altitude doesn't matter if we cook food in pressure cooker? Will the cooking time remain same whether we cook it on a plaine or on a hill in a pressure cooker? |
Pratyush |
16/11/2006 |
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Pressure cooker largely operates with same efficiency and time economy everywhere, at higher altitude two factors affect it 1) Ambient Temperature : Since it is cooler, the time required for pressure cooker and cold water put in it to reach working temperatures is higher 2) Pressure : If the weighted gauge is preset cooking time has to be increased, otherwise a higher weight is necessary as the atmospheric pressure outside is lower a pre-set weight will lift up earlier. |
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Q20: |
how is application of boiling apply on pressure cooker? |
Berry |
15/10/2006 |
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Boiling occurs when vapour pressure = atmospheric pressure, however in a cooker, the atmosphere is sealed and it is the steam that performs the restraining act on the molecules of water and prevent them from leaving liquid phase, since the steam is at higher pressure than atmospheric pressure hence water boils at 125 deg C or beyond. |
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Q21: |
how pressure cooker is an application of Guy Lussac's law? |
GIRISH KUMAR PADHY |
8/7/2006 |
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As per the law For a fixed quantity of gas at constant volume the pressure of a gas is directly proportional to the temperature of the gas in Kelvin, in pressure cooker as pressure increases so does temperature, and so does boiling point |
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Q22: |
why aliquid boils when it's vapour pressure is equal to atmospheric pressure? |
girish kumar padhy |
7/7/2006 |
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At this point the “vapour bubbles” that form everywhere in the “liquid” have enough kinetic energy to rise to the surface and escape. This is exhibited by vigorous bubbling effect “all over” the liquid and is called is boiling. Previously they would form but would implode before reaching the surface. (We hope this is what you wanted to know) |
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Q23: |
how is it possible in a pressure cooker to boil quickly? |
girish kumar padhy |
30/6/2006 |
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In an open vessel water boils when vapour pressure = atmospheric pressure, in a cooker steam is at higher pressure than atmospheric pressure hence water boils at 125 deg C or beyond. Thus it attains temperature higher than 100 deg C before boiling. A superheated steam all occurs, it has 8-10 times higher heat content than water. More heat content means faster cooking (or more heat to cook). Availability of high quantity of super heated steam and high temperature water leads to faster cooking. |
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Q24: |
Could you correct your grammar in the animation? |
hi |
29/3/2006 |
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Yes, we had made grammatical mistakes not only in the preview animation but also on the web page; this happens when someone in the team forgets to triple check the page and animation, maybe in a hurry to meet the deadline. We are now checking our site thoroughly. Thanks for pointing this out and please register on our site so that we can present you with a five-hour subscription package ( and slyly make you a bug checker for our site ;) ) |
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Q25: |
could you do another page on air: its composition, its use and how it can be separated? |
holly |
29/3/2006 |
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Thanks for your request, generally, we try to complete a topic from every point of view and the research and development takes about 4-5 months per animation. We have already developed it until its composition stage but its regular use say for breathing or in tires and industrial use (in pneumatic applications) and its separation (incl. Cryogenic air separation) is taking a considerable time, we are targeting June’06 release. Please do check our site again for new releases. |
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