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an organ pipe which is open at both ends resonates at its fundamental frequency neglecting any end effects what wavelength is formed by this pipe
davisson and germer scattered electrons from a crystal of nickelthe scattered electrons formed a strong diffraction patternwhat significant
a copper rod which is 1 centimetre in diameter carries a current of 5 amps the current is distributed uniformly over the rod the magnetic field
a charged particle is moving in a uniform magnetic field if the direction of motion of the charged particle is parallel to the magnetic field
a circuit which employs a direct current source has a branch which has a capacitor after the circuit has reached a steady state what is the
five coulombs of charge are placed on a thin-walled conducting shellonce the charge has come to rest the electric potential in the hollow conducting
five volts are applied across the plates of a parallel plate capacitorthe distance of separation of the plates is 02 meterswhat is the magnitude of
the potential difference across a 4 ohm resistor is 20 volts suppose that all of the energy dissipated by this resistor is in the form of heat how
a helicopter is ascending vertically with a constant speed of 6 meters per second relative to the ground at the immediate the helicopter is 60
a 10 kilogram body initially moving with a velocity of 10 meters per second makes a head-on collision with a 15 kilogram body initially at
a certain machine exerts a force of 200 newton on a box whose masses 30 kilograms the machine moves the box a distance of 20 meters with a
a boy is standing on an elevator which is travelling downward with constant velocity of 30 meters per second the boy throws a ball vertically
q properties of foodsvarious properties of foods under which the quality attributes of foods were introduced to you in terms of food quality and its
q qualitative and quantitative analysis of colourprimarily two types of analysis are carried out for food colours - qualitative and quantitative the
q measurement of colour in foodsa number of instruments are used for colour measurements in food a a simple method is to match the colour of a
q functions of colour in foodslet us now look at the different functions of colour in details which are enumerated herewith1 the maturity of many
q why is colour an important characteristic of foodcolour is an important quality attribute in food although they do not necessarily influence their
q explain shear pin modelshear pin model in this type a shearing force is applied using a pin to shear the food product we are rupturing the element
q explain the spring clip modelthe spring clip model differs from the spring model in a way that the force applied is comparatively slower this also
q explain about spring model the spring model depicts elasticity a force is applied in terms of load onto the spring as illustrated in the figure 86
q first type of rheological modelthis method establishes relation between the pressure gradient and the volume rate of flow here the piston
q what is viscosityviscosity is resistance to flow of a liquid it is a measure of the resistance of a fluid to deformation under shear stress it is
q explain about rheology of foodsrheology is the study of stress and strain or in other words it is the study of flow and deformation of materials
q evaluate the texture of various foodsa number of instruments are available to evaluate the texture of various foods brief discussions on these
q explain the types of basic forcescompression this refers to the squeezing of the test material so that it still remains as a single undivided unit