JAMB Physics 2013 Objective — Question 20
Question 20 of 50 from the Joint Admissions and Matriculation Board (JAMB) Physics 2013 Objective paper, with the correct answer and a full explanation.
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Foods cook quicker in salt water because of the effect of
- A. dissolved substances on the boiling pointCorrect
- B. atmospheric pressure on the boiling point
- C. food nutrients on the thermal energy
- D. salts on the thermal conductivity of water
Explanation
This is due to the effect of dissolved substances on the boiling point — impurities generally raise boiling points and lower melting points.
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