A pressure cooker is a pot that cooks food much faster than ordinary pots by maintaining a higher pressure and temperature during cooking. The pressure inside the pot is controlled by a pressure regulator (the petcock) that keeps the pressure at a constant level by periodically allowing some steam to escape, thus preventing any excess pressure buildup. Pressure cookers, in general, maintain a gage pressure of 2 atm (or 3 atm absolute) inside. Therefore, pressure cookers cook at a temperature of about 133°C instead of 100°C, cutting the cooking time by as much as 70 percent while minimizing the loss of nutrients. The newer pressure cookers use a spring valve with several pressure settings rather than a weight on the cover. 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.