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JAMB Physics 2013 Question 20

Question 20

Change of State and Vapours

Foods cook quicker in salt water than in pure water because of the effect of

  1. A.dissolved substances on the boiling point.
  2. B.atmospheric pressure on the boiling point.
  3. C.food nutrients on the thermal energy.
  4. D.salts on the thermal conductivity of water.
Show the answer and explanation

Answer: A (dissolved substances on the boiling point.)

Explanation

Dissolved salt raises the boiling point of water, so salt water boils at a higher temperature and food cooks faster.