Vegetables are cooked in lesser time by adding a pinch of salt while cooking because A. Boiling point of water increases B. Latent heat of vaporization of water decreases C. Latent heat of vaporization of water increases D. Boiling point of water decreases

The correct answer is: A. Boiling point of water increases.

When salt is added to water, it raises the boiling point of the water. This is because the salt ions interfere with the ability of the water molecules to form hydrogen bonds. Hydrogen bonds are what hold water molecules together in a liquid state. When the hydrogen bonds are disrupted, the water molecules can escape from the liquid state more easily and turn into a gas. This is why water boils at a higher temperature when salt is added.

The higher boiling point of water means that it takes longer for the water to evaporate. This is important when cooking vegetables, because it gives the vegetables more time to cook through. The longer cooking time also helps to break down the cell walls of the vegetables, which makes them softer and easier to eat.

In addition, the higher boiling point of water also helps to retain the nutrients in the

vegetables. This is because the nutrients are less likely to be lost when the water is evaporating at a higher temperature.

Therefore, adding a pinch of salt while cooking vegetables helps to cook them in a shorter amount of time and also helps to retain their nutrients.

Here is a brief explanation of each option:

• Boiling point of water increases. When salt is added to water, it raises the boiling point of the water. This is because the salt ions interfere with the ability of the water molecules to form hydrogen bonds. Hydrogen bonds are what hold water molecules together in a liquid state. When the hydrogen bonds are disrupted, the water molecules can escape from the liquid state more easily and turn into a gas. This is why water boils at a higher temperature when salt is added.
• Latent heat of vaporization of water decreases. The latent heat of vaporization is the amount of energy required to vaporize a liquid. When salt is added to water, it does not change the latent heat of vaporization. This is because the salt ions do not interact with the water molecules in a way that affects their ability to vaporize.
• Latent heat of vaporization of water increases. This option is incorrect. The latent heat of vaporization of water does not increase when salt is added to water.
• Boiling point of water decreases. This option is incorrect. The boiling point of water increases when salt is added to water.