Cooking Under Pressure
Applying the Ideal Gas Law in the Kitchen
Author(s)
Science Department
Borough of Manhattan Community College / City University of New York
lchen@bmcc.cuny.edu
Health Science / Nursing
Brookdale Community College
jyanderson1@mail.brookdalecc.edu
Abstract
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.
Objectives
- To stimulate students’ interest in chemistry.
- To reinforce chemistry concepts and scientific thinking skills.
- To enhance the concept of vapor pressure of water.
- To emphasize that the boiling points of water vary with external pressures.
- To demonstrate that chemical reaction rates increase at higher temperatures.
- To apply the ideal gas law to explain a real life scenario.
- To practice unit conversion skills.
- To create awareness of energy conservation in daily life.
Keywords
Vapor pressure; external pressure; boiling point elevation; ideal gas law; chemical reaction rate; pressure cookerTopical Areas
N/AEducational Level
High school, Undergraduate lower divisionFormat
PDFType / Methods
Directed, DiscussionLanguage
EnglishSubject Headings
Chemistry (General) | Food Science / Technology | Nutrition | Microbiology |
Date Posted
06/19/09Teaching Notes
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