56. Vegetables are cooked in lesser time by adding a pinch of salt while cooking because A.Boiling point of water increases B.Latent heat of vaporization of water decreases C.Latent heat of vaporization of water increases D.Boiling point of water decreases
Option A Solution: Adding salt raises the boiling point of water, which allows food to cook at higher temperature. The higher the temperature, the higher the rate of heat transfer between the food and water, thus it cooks more quickly.
