Chemistry, 26.06.2019 14:00 ezequielromero41
Zfoods cook faster when placed in a pressure cooker. this is because the pressure on the surface of the water is the atmospheric pressure, and the boiling point of water is normal. foods cook faster when placed in a pressure cooker. this is because the pressure on the surface of the water is the atmospheric pressure, and the boiling point of water is normal.
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Many ionic compounds and a few highly polar covalent compounds are because they completely ionize in water to create a solution filled with charged ions that can conduct an electric current.
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Zfoods cook faster when placed in a pressure cooker. this is because the pressure on the surface of...
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