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Cooking Under Pressure
Applying the Ideal Gas Law in the Kitchen
Jennifer Y. Anderson
Diane R. Wang
The Clarksons are making dinner for friends and decide to try out their new pressure cooker. As students read the dialogue that ensues, they learn about how the boiling point of water is directly related to external pressure, apply the ideal gas law, and relate chemical reaction rates with temperatures in addition to learning about the conservation of energy. Designed for a non-majors’ general chemistry course, the case could be extended to other disciplines, including physics, nutrition, and microbiology.
|Keywords:||Vapor pressure; external pressure; boiling point elevation; ideal gas law; chemical reaction rate; pressure cooker|
|Educational Level:||High school, Undergraduate lower division|
|Subject Headings:||Chemistry (General) Food Science / Technology Nutrition Microbiology|
|Copyright:||Copyright held by the National Center for Case Study Teaching in Science, University at Buffalo, State University of New York. Please see our usage guidelines, which outline our policy concerning permissible reproduction of this work.|
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