Sir my mother told that if we cook legumes with salt it won't cooks. Also horse gram can be cooked with salt. Why other legumes can't cook with salt?
Hrishikesh
This has to do with the heat capacity of water. While cooking the water acts as a medium to pass over heat or energy to the cereals so that they undergo a physical change that our body could easily absorb the juice of them. Water has a very high heat capacity that we have to inject more heat to it for raising its temperature. This eventually help cereals to absorb heat uniformily and to be cooked. Adding salt reduces the heat capacity of water. The temperature of salty water will raise abruptly than normal water and will evaporate easily. So with the measured water as normal, the salty water won't cook the cereals to a desired level. For that we have to add more water than normal. Generally it is good for all cereals and I am not sure this contradicts with horse gram. Your Mum has observational evidence for that. So we have to check whether it has to do something with the chemical properties of horse gram and salty water. Hope you are satisfied with the explanation. Else let me know again.
Thank you sir.
Sir diamond is formed in mantle of earth. But maximum distance man have drilled in is around 12 km. Mantle layer of earth starts from 40 km and ends in 2900 km. So how diamond is mined?
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