Why does a beaker of 40.0C water placed in a vacuum chamber start to boil as the chamber
Chapter 13, Problem 21(choose chapter or problem)
Why does a beaker of 40.0C water placed in a vacuum chamber start to boil as the chamber is evacuated (air is pumped out of the chamber)? At what pressure does the boiling begin? Would food cook any faster in such a beaker?
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