Works Cited

The Science of Pressure Cookers- In this article it talked about how a pressure cooker works.
Basically a pressure cooker is a method of cooking that allows you to cook food at a higher
temperature. It does this by raising the pressure inside the pressure cooker which then
directly increases the temperature within. The steam that is trapped inside makes the
pressure within 15 psi and raises the boiling temperature from 212 degrees F to 250 degrees F.
David Joachim and Andrew Schloss. "The Science of Pressure Cookers." FineCooking.com.
David Joachim and Andrew Schloss, 13 Feb. 2013. Web. 31 May 2016.
The Science of Pressure Cooking- In this article it went really in depth into each contributing
factor. The main factors he talks about are pressure and the laws of a gas. As the temperature
in the pressure cooker increases the gas within will push more against the surface of the water
giving it a smaller amount to escape so that means the water will have an increased
velocity(heat).
pV= nRT
p is the absolute pressure of the gas;
V is the volume of the gas; n is the amount of substance of the gas, usually measured in moles;
R is the gas constant
T is the absolute temperature.
"Science of Pressure Cooking." Science of Pressure Cooking. N.p., n.d. Web. 01 June 2016
How does water evaporate if it doesnt boil?What is the relative humidity of a pressure cooker?Difference between Evaporation and Boiling?These kind of go hand in hand so i'll put these three articles together. So for every water
molecule that evaporates on water molecules condensates. The thing though is with a
pressure cooker the it hits equilibrium very quickly meaning that the rate in which liquid water
and water vapor are the same with not extra build-up of either one. You may ask though why
the steam is super thick all that means is that the humidity within is at 100%. With humidity
since its 100% it means that its the the maximum capacity in which it can hold water. In order
to remain in equilibrium or per say how it does that basically the water will keep on
evaporating and the air within will take up as much water as it possibly can and once it hits its
carrying capacity the water will then condense and make droplets. This then returns it back to
equilibrium. But the thing is with evaporation all that needs to happen for it to occur is the
object must warmer than the surrounding air and the humidity around it must be at 100%.
THIS is different though from boiling which is evaporation of the whole liquid versus the just
the top layer of the liquid which is what evaporation is. (I wrote this in the style of my info
graphic)
"How Does Water Evaporate If It Doesn't Boil?" Temperature. N.p., n.d. Web. 01 June 2016.
"What Is the Relative Humidity inside a Pressure Cooker at Temp? - Straight Dope Message
Board." Straight Dope Message Board RSS. N.p., n.d. Web. 01 June 2016.
"Difference Between Evaporation and Boiling." Difference Between. N.p., 19 Dec. 2009. Web.
01 June 2016.