are designed to operate at a relatively low pressure and are made with a thick rubber seal and locking mechanism to keep the contents intact. There is a small relief valve on top that rocks and hisses while cooking to maintain constant pressure. I don't understand the concept for a bomb unless the whole lid locking mechanism allows sufficient pressure to build up from some sort of chemical reaction and then kaboom if and when the locking mechanism factor of safety is over come???
Most pressure cookers have a working pressure setting of 15 pounds per square inch (psi), sometimes expressed as "lb" or "lbs" (pounds), which equates to 103 kPa, 1.03 bar, or 1 kg per square centimetre (kg/cm2 or kgf/cm2) above atmospheric pressure. This standard was determined by the United States Department of Agriculture in 1917. At this pressure, water boils at 121 °C (250 °F). http://en.wikipedia.org/wiki/Pressure_cooking
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Ron Paul - The Revolution
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