मराठी

Classify the Following as Physical Or Chemical Change : Formation of Curd from Milk

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प्रश्न

Classify the following as physical or chemical change :

Formation of curd from milk

पर्याय

  • Physical change

  • Chemical change

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उत्तर

Formation of curd from milk – Chemical change

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पाठ 2: Is Matter Around Us Pure - Very Short Answers [पृष्ठ ८०]

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लखमीर सिंह Chemistry [English] Class 9
पाठ 2 Is Matter Around Us Pure
Very Short Answers | Q 41.1 | पृष्ठ ८०

व्हिडिओ ट्यूटोरियलVIEW ALL [2]

संबंधित प्रश्‍न

Which of the following are chemical changes?

  1. Growth of a plant
  2. Rusting of iron
  3. Mixing of iron fillings and sand
  4. Cooking of food
  5. Digestion of food
  6. Freezing of water
  7. Burning of candle

Define physical change. Give two examples for the above changes.


Fill in the blank

Chemical change occurs as a result of __________ between two substances.


True or false 

Change of seasons is a non-periodic change. 


Tick the most appropriate answer.

Rising and setting of the sun at a given place is a


 Tick the most appropriate answer.

Physical changes are


Fill in the blank

Heat is ________ by a gas during the process of condensation.


Solve this crossword by using the clues that follow-

Across
1. Energy in the form of sunlight is absorbed by the green plants in this process.
4. The reddish-brown substance formed over iron in the presence of oxygen and moisture.
5. This change is permanent and irreversible.
6. The process in which a solid directly changes into gaseous state.

Down
1 . It is the change that takes place in case of swinging pendulum of a clock. –
2. Occurrence of this is a non-periodic change as well as a natural change.
3. It is a physical change.


Change is the law of nature and occurs in our everyday life, at all times and in all places. Differentiate between the following change with a suitable example.

Desirable and undesirable change.


Name the following.

The salt obtained when a chemical change takes place on the addition of iron to dilute sulphuric acid.


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