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A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
The result is either a positive or negative buoyancy force. The greater the thermal difference and the height of the structure, the greater the buoyancy force, and thus the stack effect. The stack effect can be useful to drive natural ventilation in certain climates, but in other circumstances may be a cause of unwanted air infiltration or fire ...
Positive pressure is a pressure within a system that is greater than the environment that surrounds that system. Consequently, if there is any leak from the positively pressured system, it will egress into the surrounding environment. This is in contrast to a negative pressure room, where air is sucked in. [1] [2]
Pressure cookers produce superheated water, which cooks the food more rapidly than boiling water. Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). [citation needed] It is also known as "subcritical water" or "pressurized hot water".
Inside view of a negative pressure isolation chamber for patients with contagious diseases. Schematic of a network of rooms where air (shown in blue) flows in one direction from the corridor into the negative pressure room (green). Exhaust air is safely removed from the area through a ventilation system.
An overpressure protection system is one designed to protect an individual or group of individuals in a chemical, biological, radiological and nuclear environment.The two parts of the system are a safe area which as far as possible is sealed from possible contaminated air and an air filtration system which will filter out all possible toxins.