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तमिलनाडु बोर्ड ऑफ सेकेंडरी एज्युकेशनएसएसएलसी (अंग्रेजी माध्यम) कक्षा ९

Assertion: When water is heated up to 100°C, there is no raise in temperature until all water gets converted into water vapour. Reason: Boiling point of water is 10°C.

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प्रश्न

Assertion: When water is heated up to 100°C, there is no raise in temperature until all water gets converted into water vapour.

Reason: Boiling point of water is 10°C.

विकल्प

  • If both assertion and reason are true and reason is the correct explanation of assertion.

  • If both assertion and reason are true but reason is not the correct explanation of assertion.

  • If assertion is true but reason is false.

  • If assertion is false but reason is true.

MCQ
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उत्तर

If assertion is true but reason is false.

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अध्याय 7: Heat - Exercise [पृष्ठ ८९]

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सामाचीर कलवी Science [English] Class 9 TN Board
अध्याय 7 Heat
Exercise | Q III. 3. | पृष्ठ ८९

संबंधित प्रश्न

Convert 5°F to the Celsius scale.


Convert 40°C to the (a) Fahrenheit scale (b) Kelvin Scale.


Name the S.I. unit of heat and how is it related to the unit calorie?  


Name two substances which contract on heating. 


What is the relation between joule and calorie?


Is it correct to say that heat is the cause of temperature?


1 joule = 4.2 calorie
Is this relation correct?


A spiral cut from a thick chart paper is pivoted at 0 and is held slightly above a burning candle You will notice that the spiral starts moving. Explain.


State three factors on which the increase in the length of a rod depends, on heating.

Who invented Celsius scale of temperature?

Name two liquid thermometers that are commonly used.

State three models of transfer of heat.

Why are cooking utensils made of metals?

Explain the following:
Conduction is not possible in vacuum.


If you apply heat energy, the temperature of a system will _____.


Distinguish between linear, arial, and superficial expansion.


The coldest temperature in the world was measured in the ______ continent.


Temperature measures the ______ kinetic energy of molecules.


For setting curd, a small amount of curd is added to warm milk. The microbes present in the curd help in setting if the temperature of the mixture remains approximately between 35°C to 40°C. At places, where room temperature remains much below the range, setting of curd becomes difficult. Suggest a way to set curd in such a situation.


Give reasons why –

we wear woolen clothes in winter


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