The heat required to convert $1 \, g$ of ice at $0^{\circ}C$ into steam at $100^{\circ}C$ is (given $L_{f} = 80 \, cal/g$,$c_{w} = 1 \, cal/g^{\circ}C$,$L_{v} = 536 \, cal/g$):

Why is cooking faster in a pressure cooker?

$A$ steel ball of mass $200 \,g$ falls freely from a height of $20 \,m$ and bounces to a height of $10.8 \,m$ from the ground. If the energy lost in this process is absorbed by the ball, the rise in its temperature is ($g = 10 \,ms^{-2}$, specific heat capacity of steel is $460 \,Jkg^{-1} K^{-1}$). (in $^{\circ} C$)

$A$ beaker of height $H$ is made up of a material whose coefficient of linear thermal expansion is $3\alpha$. It is filled up to the brim by a liquid whose coefficient of thermal expansion is $\alpha$. If now the beaker along with its contents is uniformly heated through a small temperature $T$,the level of liquid will reduce by (given $\alpha T << 1$):

$A$ thermoelectric emf of $200 \, \mu V$ is generated between $0 \, ^oC$ and $100 \, ^oC$. The emf generated between $(0 \, ^oC - 32 \, ^oC)$ and $(32 \, ^oC - 70 \, ^oC)$ are $64 \, \mu V$ and $76 \, \mu V$ respectively. What is the thermo $emf$ generated between $(70 \, ^oC - 100 \, ^oC)$ in $\mu V$?

Water falls from a height of $500 \ m$. What is the rise in temperature of water at the bottom if the whole energy remains in the water? (Assume $g = 9.8 \ m/s^2$ and specific heat capacity of water $c = 4200 \ J/kg \cdot ^\circ C$)