Chapter – 1 – Matter in our Surroundings
(Revision Assignment)
Q1. Why are gases so easily compressible whereas it is almost impossible to compress a solid?
Q2. Explain why diffusion occurs more quickly in a gas than in a liquid.
Q3. Explain why glycerine is more viscous than water.
Q4. Give reasons for the following –
(a) Milk is called a liquid
(b) Carbon dioxide is a gas
Q5. Both sugar and water take the shape of the container in which they are placed, yet sugar is called a solid while water is called a liquid. Explain.
Q6. Which characteristic of a gas is used in supplying oxygen cylinders to hospitals?
Q7. How does the smell of hot cooked food reach our nostrils even without entering the kitchen?
Q8. Explain why when some sugar crystals dissolve in water, the level of water does not rise.
Q9. Explain why, there is no rise in temperature of a substance when it undergoes a change of state through heat is supplied continuously.
Q10. Define ‘melting point’ of a substance? What is melting point of ice?
Q11. Define ‘boiling point’ of a substance? What is boiling point of water?
Q12. Why do we see water droplets on the outer surface of a glass containing ice-cold water?
Q13.(a) State the differences between evaporation & boiling.
(b) Explain why :
(i) When the humidity of air is low, the evaporation is high.
(ii) The rate of evaporation of liquid increases on increasing wind speed.
Q14. Explain briefly inter-conversion of states with the help of a diagram.
No comments:
Post a Comment
We love to hear your thoughts about this post!
Note: only a member of this blog may post a comment.