- AHeat is more evenly distributed in the cooking space
- ✓Boiling point of water involved in cooking is increased
- CThe higher pressure inside the cooker crushes the food material
- DCooking involves chemical changes helped by a rise in temperature
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$F{e^{ + 2 }} + 2{e^ - }\, \to \,Fe\,;\,\,\,\,{E^o} = - 0.440\,V$
$F{e^{ + 3 }} + 3{e^ - }\, \to \,Fe\,;\,\,\,\,{E^o} = - 0.036\,V$The standard electrode potential $({E^o})$ for$F{e^{ + 3 }} + {e^ - } \to \,F{e^{ + 2 }}$ is .............. $\mathrm{V}$
$\mathrm{Zn}(\mathrm{s})+\mathrm{Cu}^{2+}(0.02 \mathrm{M}) \rightarrow \mathrm{Zn}^{2+}(0.04 \mathrm{M})+\mathrm{Cu}(\mathrm{s})$
$\mathrm{E}_{\text {cell }}=...... \,\times 10^{-2} \,\mathrm{~V} { (Nearest integer) }$
${\left[\text { Use }: \mathrm{E}_{\mathrm{Cu} / \mathrm{Cu}^{2+}}^{0}=-0.34\, \mathrm{~V}, \mathrm{E}_{2 \mathrm{n} / \mathrm{Zn}^{2+}}^{0}=+0.76 \,\mathrm{~V}\right.}$
$\left.\frac{2.303 \mathrm{RT}}{\mathrm{F}}=0.059\, \mathrm{~V}\right]$
