Why is cooking on the plateau not cooked, why is cooking rice on the plateau not cooked?

As the altitude increases, the boiling point of the water decreases, and the water boils before it reaches 100 degrees on the plateau, so you have to use a pressure cooker to cook on the plateau. The boiling point of water is proportional to the atmospheric pressure, and the air pressure on the plateau is lower than the normal value, causing the water on the plateau to open before it reaches 100 degrees, and the pressure inside the pressure cooker is higher than the pressure outside the pot, so the pressure cooker should be used for cooking on the plateau. The plateau air pressure is low, and the boiling point of water is also reduced, so if you don't use a pressure cooker, you can't cook rice!

Hehe. Then you can only eat half-raw meat. Oh, because the plateau air pressure is not enough, the water temperature can not reach 100 degrees, with the increase in altitude, the boiling point of the water will decrease, the water on the plateau does not reach 100 degrees and then boils, but the temperature of the water does not reach the temperature that can be cooked, so the pressure cooker for cooking on the plateau can change the air pressure in the pot. Thus making the rice cooked.

On plateaus, the boiling point of water decreases as altitude increases (atmospheric pressure decreases), so the best way to increase the water vapor pressure (more than 1 atmosphere) is to increase the water temperature to 100 degrees Celsius to achieve the effect of cooking food. At higher altitudes, the lower the temperature at which the water boils, even in the seventies and eighties. Of course, such a temperature is not good for cooking.

Using a pressure cooker can increase the air pressure so that the water reaches more than 100 degrees before boiling, and the food can be cooked. Therefore, use a pressure cooker to cook rice in the plateau. The air pressure in the plateau is low, and when there is no pressure cooker, they can't cook things thoroughly, and now they have a pressure cooker to solve their problem, so they are very willing to use a pressure cooker when cooking.

The atmospheric pressure on the plateau is different from that of normal places, and even if the water boils, it cannot reach 100 degrees Celsius, so it is not cooked, so you can use a pressure cooker.

The plateau air pressure is low, the boiling point of water is low, and the boiling point temperature of pure water will drop by about 1 for every 300 meters of altitude, so there is no way to cook rice at atmospheric pressure at a high altitude.

Physics] [Vaporization Phenomenon - Boiling] - How does air pressure affect the boiling point?

The reason why rice is undercooked on the plateau is that the plateau area has a high altitude, low air pressure, and a low boiling point of water.

Usually, when cooking rice, the temperature of the water in the pot is 100, and at this time, the air pressure is exactly one atmosphere. But in the highlands, as the height of the mountain rises, the air becomes thinner and thinner, and the air pressure will fall below one atmosphere. Whereas, the boiling point of water rises and falls with the high and low air pressure.

When the air pressure is less than one atmosphere, the water boils before it reaches 100, and the water temperature does not rise even if the fire is hot.

Extended Materials. Plateau areas are suitable for cooking rice in pressure cookers, because the pressure cooker can increase the air pressure in the pot and increase the boiling point of water After the water in the pot boils, the pressure limiting valve of the pressure cooker is pushed up, and the "white gas" is released at the same time, and the energy conversion in this process is the same as the power stroke of the gasoline engine.

When cooking food in a pressure cooker with good sealing, water vapor is not easy to leak out, as the water temperature rises, the water continues to vaporize into water vapor, the air pressure in the pot increases, and the boiling point of the water in the pot will also rise, so that the food is easy to cook.

The reason why it is not cooked on the plateau is because of the high altitude. Low air pressure. The boiling point of water is comparatively low.

Usually cooking rice to burn begins. The temperature of the water in the pot is 100°, and the air pressure at this time is exactly one atmosphere. But in the highland place, as the height of the mountain rises.

The air is getting thinner. The air pressure will be less than one atmosphere. The boiling point of water rises or falls with the air pressure.

When the air pressure is lower than atmospheric pressure, the water boils before 100°. Even if the fire is strong, the water temperature will not rise. Highland area No. 4 cooks rice in a pressure cooker.

Because the pressure cooker can increase the air pressure in the pot. Raise the boiling point of water. After the water in the pot boils, the pressure limiting valve of the pressure cooker is pushed up.

At the same time, white gas is released. The energy conversion in this process is the same as the work stroke of a gasoline engine. When cooking food in a well-sealed pressure cooker, water vapor is not easy to escape.

As the water temperature increases, the water is constantly vaporized into water vapor. The air pressure in the pot increases. The boiling point of the water in the pot rises.

This way the food is easy to cook.

First of all, we must know that we cook food at high temperatures, for example, when we make barbecue, the temperature can reach 200-300 degrees, for example, when we are fried, the temperature can reach 150-180 degrees, and we cook rice on the plain, and the temperature when the water is boiled is 100 degrees. This is just the right temperature to cook food.

But when we cook rice on the Tibetan Plateau, the boiling temperature of the water is only about 80 degrees, which is not enough to cook food.

But why is the boiling temperature on the Tibetan Plateau only a little over 80 degrees? It needs to be explained to children in a systematic way.

There is air on the earth, and the air is adsorbed on the earth's surface under the action of the earth's gravity. The magnitude of the gravitational force is related to the distance, and the closer the distance, the greater the gravitational force. We can let children discover this truth by looking at magnets.

The magnet can attract small pieces of iron that are close to it, but it can't do anything about the iron blocks that are far away. It is because the closer the distance, the greater the suction, and the farther the distance, the smaller the suction. The same is true of the gravitational pull of the earth.

Because of this reason, the gravitational force of the plains near the center of the earth is greater, and the more air is adsorbed, the greater the pressure of the air; On the plateau farther away from the center of the earth, the gravitational pull is smaller, the absorbed air is thinner, and the pressure of the air is smaller.

The pressure of the air is related to the temperature at which the water boils. Why is that? We need to think about this from a micro perspective.

When the water is boiled, it is boiling, the saturated vapor pressure is equal to the external pressure, and the water is released into the air from the liquid into the gas. Think of a room full of people, and if you want to squeeze in, you need to put more effort into it than if the people in the room prevent you from entering. If there are fewer people in the house, there will be less force to prevent you from entering, just as the air on the plateau is thinner than on the plain, and the force required for water to boil into gas is less than on the plain.

The energy that changes from a liquid to a gas when water boils is temperature-dependent, and the higher the temperature, the greater the energy. On the plateau, water from liquid to gas requires less energy to enter the air, so it boils at a low temperature. The higher the altitude, the less gravitational pull, the thinner the air, and the lower the temperature at which the water boils.

On the Qinghai-Tibet Plateau, where the average altitude is more than 4,000 meters, the temperature at which the water boils is only more than 80 degrees, and there is no way to cook food.

Therefore, to cook rice on the Tibetan Plateau, it is necessary to use a pressure cooker to increase the air pressure in the pot and increase the temperature at which the water boils, which is conducive to cooking the food. Before the invention of the pressure cooker, people on the Tibetan Plateau used barbecue to cook food.

On the plateau, the boiling point of water is relatively low, and the water is boiled, but its temperature does not reach 100 degrees, so to cook on the plateau, you need to use a pressure cooker to cook normally.

Because the air pressure on the plateau is relatively low, less than 100 atmospheres. Therefore, the cooked rice cannot be cooked. It is necessary to have some special pots, and the pot itself has its own pressurization function, so that the rice can be cooked.

Because the atmospheric pressure on the plateau is much smaller than that on the plain, it is not easy to boil with ordinary pot water on the plateau, but the rice can be cooked at normal atmospheric pressure by cooking rice in a pressure cooker.

The reason why it is not cooked on the plateau is because of the high altitude. Low air pressure. The boiling point of water is comparatively low.

Usually cooking rice to burn begins. The temperature of the water in the pot is 100°, and the air pressure at this time is exactly one atmosphere. But in the highland place, as the height of the mountain rises.

The air is getting thinner. The air pressure will be less than one atmosphere. The boiling point of water rises or falls with the air pressure.

When the air pressure is lower than atmospheric pressure, the water boils before 100°. Even if the fire is strong, the water temperature will not rise. Highland area No. 4 cooks rice in a pressure cooker.

Because the pressure cooker can increase the air pressure in the pot. Raise the boiling point of water. After the water in the pot boils, the pressure limiting valve of the pressure cooker is pushed up.

At the same time, white gas is released. The energy conversion in this process is the same as the work stroke of a gasoline engine. When cooking food in a well-sealed pressure cooker, water vapor is not easy to escape.

As the water temperature increases, the water is constantly vaporized into water vapor. The air pressure in the pot increases. The boiling point of the water in the pot rises.

This way the food is easy to cook.

The air pressure on the plateau is low, and the temperature of the water is only about 90 degrees Celsius when the water is boiling, and the temperature of cooking rice is only above 94 degrees Celsius, so it is not cooked.

The higher the height, the thinner the air, the lower the air pressure, the lower the air pressure, the lower the boiling point of water, so the water does not boil at 100 degrees, then the rice will not be cooked.

The pressure is low and raises the boiling point of the water, so a pressure cooker is needed.

We know that when cooking rice and boiling, the temperature of the water in the pot is 100, and at this time, the air pressure is exactly one atmosphere. But in the mountains, as the altitude of the mountain rises, the air becomes thinner and thinner, and the air pressure falls below one atmosphere. Whereas, the boiling point of water rises and falls with the high and low air pressure.

When the air pressure is less than one atmosphere, the water boils before it reaches 100, and the water temperature does not rise even if the fire is in full swing. It has been calculated that for every 1,000 meters of elevation in the terrain, the boiling point of water decreases3. China's Qinghai-Tibet Plateau, with an average altitude of more than 4,000 meters, is known as the "roof of the world".

Here, the boiling point of water does not reach 100 all year round. And on the 8,848-meter world's highest Mount Everest, where I went, boiling water only. At such a temperature, the eggs are not cooked.

The reason why the food on the plateau is not easy to cook is because of the plateau topography and plateau climate. The air pressure decreases as the altitude increases, resulting in a decrease in the boiling point of the water.

On plateaus, the air is thinner and the air pressure is lower than the ground, that is, below the standard atmospheric pressure, so the boiling point of water is below 100 degrees Celsius. Cooking food requires a higher temperature, but the temperature does not rise again after the water boils, so cooking in the mountains is not easy. To put it simply, because the air pressure is low and the atmospheric pressure is lower than the boiling point of water, the water will boil at 80-90 degrees.

The most basic characteristics of the plateau are the relatively low difference in elevation and the relatively high altitude。Plateaus are widely distributed, and together with enclosed basins, they occupy about 45% of the Earth's land area. The formation of the highlands is closely related to the formation of the earth.

The plateau is the result of the continuous uplift of a large area of the earth's crust, that is, the formation of plateaus requires relatively strong internal forces, so at the boundary of the demise of plates, there are such conditions for geological movement. Therefore, the extremely high plateaus in the world today are on the verge of plate extinction, such as the Qinghai-Tibet Plateau, the Iranian Plateau, the Anatolian Plateau, the Yunnan-Guizhou Plateau, etc. The elevation of these plateaus is still rising and belongs to the young plateaus.

Plateau climate refers to the climate that is formed under highland conditions. Famous plateaus in the middle and low latitudes of the world include the Qinghai-Tibet Plateau, the Yunnan-Guizhou Plateau, the Inner Mongolia Plateau and the Loess Plateau, the Western Plateau of the United States, the Bolivian Plateau of South America and the East African Plateau. The climate is also different due to the geographical location, land and sea environment, altitude and plateau morphology.

The natural landscape of this climatic zone is characterized by significant vertical variations.

People who live on the plateau have food that is not easy to cook, which has been basically solved. Most people who live on the plateau cook their food through pressure cookers.

Under normal circumstances, the physical object is cooked at 100 degrees, but in different areas, it is affected by different atmospheric pressures, and the temperature at which the physical objects are cooked is also different, and the atmospheric pressure on the plateau is much lower than the standard atmospheric pressure, so the food is not easy to cook in the plateau.

Because the atmospheric pressure is too high, the boiling point of water becomes low, according to physics, p= gh

p pressure is the density of the liquid at the gravitational constant g h height.

Because the atmospheric pressure in the plateau is lower than the sea level, the boiling point of water is much lower than 100 degrees Celsius.

The atmospheric pressure is different, and it is difficult to achieve the temperature of cooking, so it is no problem to use a pressure cooker.

It is to bring the water to a boil to a degree Celsius.

Although the temperature of fire is not affected by air pressure, in the plateau, the boiling point of water also decreases due to the lower air pressure, so on the surface the water is also "tumbling", that is, boiling (bubbling), but the temperature does not reach the usual 100 degrees Celsius.

For example, if you use an ordinary pot to cook eggs on the plateau, the temperature of the boiling water on the plateau at an altitude of about 3500 is about 80 degrees, while the temperature of egg white solidification is more than 80, and the temperature when the water is boiling is not enough, so the boiled eggs are indeed not cooked. If you use a pressure cooker, increase the air pressure in the pot and the water will be heated to 100 degrees Celsius, and the eggs will be cooked.

Because the air pressure in the high mountains is low, the boiling point of the water also decreases when the air pressure is low, and the cooking food is not cooked, so the pressure cooker is used for cooking, so that the air pressure in the pot is higher, the boiling point of the water also rises, and the cooked food is cooked! Hm.

Barometric pressure problem! The pressure cooker can ensure that the air pressure will not bubble when the pressure is less than a certain high pressure!

Because the altitude is high, the air pressure is low, and the boiling point of water is also low, and the ordinary pot on the plateau is difficult to cook because it is not closed, and the pressure cooker is strong and easy to cook under high pressure.