The water in a pressure cooker boils at a temperature greater than 100°C because it is under pressure. At this higher temperature, the chemical reactions associated with the cooking of food take place at a greater rate. (a) Some food cooks fully in 5 min in a pressure cooker at 112°C and in 10 minutes in an open pot at 100°C. Calculate the average activation energy for the reactions associated with the cooking of this food. (b) How long will the same food take to cook in an open pot of boiling water in Denver, where the average atmospheric pressure is 0.818 atm and the boiling point of water is 94.4°C?