Cooking Under Pressure

Applying the Ideal Gas Law in the Kitchen

By Ling Chen, Jennifer Y. Anderson, Diane R. Wang

Abstract

The Clarksons are making dinner for friends and decide to try out their new pressure cooker. As students read the dialogue that ensues, they learn about how the boiling point of water is directly related to external pressure, apply the ideal gas law, and relate chemical reaction rates with temperatures in addition to learning about the conservation of energy. Designed for a non-majors’ general chemistry course, the case could be extended to other disciplines, including physics, nutrition, and microbiology.

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Date Posted

06/19/2009

Overview

Objectives

To stimulate students’ interest in chemistry.
To reinforce chemistry concepts and scientific thinking skills.
To enhance the concept of vapor pressure of water.
To emphasize that the boiling points of water vary with external pressures.
To demonstrate that chemical reaction rates increase at higher temperatures.
To apply the ideal gas law to explain a real life scenario.
To practice unit conversion skills.
To create awareness of energy conservation in daily life.

Keywords

Vapor pressure; external pressure; boiling point elevation; ideal gas law; chemical reaction rate; pressure cooker

Subject Headings

Chemistry (General)

Food Science / Technology

Microbiology

Nutrition

EDUCATIONAL LEVEL

High school, Undergraduate lower division

FORMAT

PDF

TOPICAL AREAS

N/A

LANGUAGE

English

TYPE/METHODS

Directed, Discussion