a pressure cooker is a pan that cooks food much faster than ordinary pans by maintaining a higher pressure and temperature during cooking. the pressure inside the pan is controlled by a pressure regulator (the petcock) which keeps the pressure at a constant level by periodically allowing some steam to escape, thus preventing any excess pressure buildup. a certain pressure cooker has a volume of 6 l and an operating pressure of 75 kpa gage. initially, it contains 1 kg of water. heat is supplied to the pressure cooker at a rate of 500 w for 30 min after the operating pressure is reached. assuming an atmospheric pressure of 100 kpa, determine: a) the temperature at which cooking takes place. b) the amount of water left in the pressure cooker at the end of the process. assume some liquid water is still in the pan.