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प्रश्न
State the effect of an increase of impurities on the melting point of ice.
उत्तर
Increasing the impurities causes the melting point of ice to decrease.
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संबंधित प्रश्न
What is the energy absorbed during the phase change called?
- Which requires more heat: 1 g ice at 0℃ or 1 g water at 0℃ to raise its temperature to 10℃?
- Explain your answer in part (a).
Explain the following:
The surrounding become pleasantly warm when water in a lake starts freezing in cold countries.
The S.I. unit of specific latent heat is ______.
The specific latent heat of fusion of water is ______.
A refrigerator converts 100g of water at 20℃ to ice at – 10℃ in 73.5 min. Calculate the average rate of heat extraction in watt. The specific heat capacity of water is 4.2 J kg-1 K-1, specific latent heat of ice is 336 J g-1 and the specific heat capacity of ice is 2.1 J kg-1 K-1.
Liquid ammonia is used in ice factory for making ice from water. If water at 20°C is to be converted into 2 kg ice at 0°C, how many grams of ammonia are to be evaporated? (Given: The latent heat of vaporization of ammonia = 341 cal/g)
What do you mean by the statement?
'The specific latent heat capacity of fusion of ice is 336 J per g'?
Define the following terms:
(i) Latent heat,
(ii) Latent heat of fusion of ice.
What is the name given to the energy absorbed during a phase change?
Define specific latent heat of vaporization of a substance.
Name two factors on which the heat absorbed or given out by a body depends.
1 kg of water is contained in a 1.25 kW kettle. Assuming specific heat capacity of water = 4.2 J/g °C and specific latent heat of vaporization = 2260 J/g, calculate:
(i) the time taken for the temperature of water to rise from 25°C to its boiling point,
(ii) the mass of water which evaporates per minute from the boiling water.
Find the odd one out and give its explanation.
Define boiling point of a liquid.
Write the name.
Products obtained when sugar is heated.
1 kg of dry air at a temperature of 40 °C can hold a maximum of 49 g of water vapour.
Write scientific reason.
The bottom of some steel utensils used for cooking is copper.
