Answer:
THE ANSWER IS GIVEN BELOW
Explanation:
The time it takes to cook potatoes in boiling water can vary depending on altitude and cooking method due to differences in atmospheric pressure.
1. **Altitude Effects**:
At higher altitudes, such as the top of Mount Everest, atmospheric pressure decreases significantly compared to sea level. This decrease in pressure affects the boiling point of water. At lower atmospheric pressures, water boils at lower temperatures. On Mount Everest, where the atmospheric pressure is much lower than at sea level, the boiling point of water is significantly reduced.
When cooking potatoes in boiling water at high altitudes like Mount Everest, the lower boiling point means that the water temperature is lower than it would be at sea level. As a result, the potatoes take longer to reach the desired level of tenderness because they are being cooked in water that is not as hot as it would be at lower elevations.
2. **Pressure Cooker Effects**:
A pressure cooker operates by trapping steam produced during boiling, which increases the internal pressure. As pressure increases, the boiling point of water also increases. This higher boiling point allows food to cook faster compared to cooking in an open pot at atmospheric pressure.
When potatoes are cooked in a pressure cooker, the elevated pressure inside the cooker increases the boiling point of water. This higher temperature allows the potatoes to cook more rapidly than they would in a regular pot of boiling water at atmospheric pressure. The increased pressure also helps to break down the potato's cell walls more quickly, resulting in faster cooking.
In summary, potatoes take longer to cook in boiling water at the top of Mount Everest due to the lower boiling point of water at high altitudes. However, they cook faster in a pressure cooker because the elevated pressure increases the boiling point of water, resulting in more rapid cooking.