Dispersion of white light into the light of 7 colours when passed through a prism
Softening of vegetable when cooked
Wet soil lamp, when dried, get fragile
Dissolving of salt in water
Light
Heat
Sound
Acid
Blackening of silverware
Burning of candle
Making of curd from milk
Dissolving of sugar in water
Natural
Physical
Chemical
Biological
Milk is preserved at a very low temperature for 24 hours
Milk is heated for 8 hours
First milk is heated up to a longer time and then cooled suddenly within specified time
None of the above
Sterilization of milk
Dehydration of milk
Fermentation of milk
Distillation of milk
Boiling point of any water solution is higher than pure water
Addition of solute to a solution increases its water potential
Water vapour pressure of any solution is lower than vapour pressure of pure water
When a solution is separated with the help of semi-permeable membrane, then water flow can be stopped by giving pressure to the solution
Increases
Decreases
Remains constant
They are not related
The atmospheric pressure decreases and hence boiling point is lowered
The gravitational attraction is less
Because of heavy winds in mountains
None of the above is correct
Liquid in a gas
Gas in a liquid
Solid in a gas
Liquid in liquid
Identify colour substances
Determine the structure of substances
Dry distillation of colouring substances
Separate the substances from a mixture
Vaporisation
Freezing
Melting
Sublimation
Black coating on Silver
Green coating on Copper
Brown coating on Iron
Above three
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