hello!!
since the specific heat of water is high,it prevents the sudden rise in temperature in the plant body when the surrounding becomes warmer,heat of vapourisation of water is also high due to high heat of vapourisation during transpiration cooling effect develops.
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Question : Vegetables are cooked in less time by adding a pinch of salt while cooking because:
Option 1: boiling point of water increases
Option 2: latent heat of vaporisation of water decreases
Option 3: latent heat of vaporisation of water increases
Option 4: boiling point of water decreases
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