maryeantony2006
Asked:
December 2022
water at 100 degree celsius is more effective in cooling than water vapor at 100 degree celsius give reason
maryeantony2006
Asked:
December 2022
When a solid melts its temperature remains the same explain with example....... so does that mean that the temperature which was used to convert the ice to water is not the actual temperature of water rather the actual temperature of water is the temperature that it first was, in this...
maryeantony2006
Asked:
December 2022
when a solid melts its temperature remains the same explain with example....... so does that mean that the temperature which was used to convert the ice to water is not the actual temperature rather the actual temperature of water is the temperature that it first was, in this case the...
is infrasound different from infrasonic waves
Find the mirror image of (4,5) along X-axis and along Y -axis
maryeantony2006
Asked:
December 2022
arrange the following according to increasing order of intermolecular attraction: gold,oxygen,alcohol
maryeantony2006
Asked:
December 2022
An athlete runs along a circular track of diameter 200 m. Calculate the distance traveled by him and his displacement when he reaches a point which is diametrically opposite to his starting point
maryeantony2006
Asked:
December 2022
3. We eat food composed of all the nutrients like carbohydrates, proteins, fats, vitamins, minerals and water. After digestion, these are absorbed in the form of glucose, aminoacids, fatty acids, glycerol etc. What mechanisms are involved in absorption of digested food and water?
maryeantony2006
Asked:
December 2022
4. If you are provided with some vegetables to cook. You generally add salt into the vegetables during cooking process. After adding salt, vegetables release water. What mechanism is responsible for this?
maryeantony2006
Asked:
December 2022
3. We eat food composed of all the nutrients like carbohydrates, proteins, fats, vitamins, minerals and water. After digestion, these are absorbed in the form of glucose, aminoacids, fatty acids, glycerol etc. What mechanisms are involved in absorption of digested food and water?