A geostationary satellite moves continuously in its orbit due to the gravity applied by the Earth on the satellite. Gravity keeps the satellite in orbit, and the centrifugal force generated by its motion balances this gravitational pull, allowing the satellite ...
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Automatic wrist watches get energy from the various movements of our hand. These watches contain a rotor that rotates with the movement of the wearer’s wrist. This movement winds the mainspring, storing energy that powers the watch’s movement and functions ...
When we pull up a bucket of water from a well, we feel that the bucket has become lighter above the surface of the water. As the bucket rises, water drips off, reducing its overall weight. This sensation occurs due ...
Weightlessness occurs in the zero state of gravity. In this condition, objects experience apparent weightlessness because there is no gravitational force acting on them. Weightlessness can be simulated in environments such as space, where objects and individuals float freely due ...
Steel is the most elastic among the options provided. Elasticity refers to a material’s ability to regain its original shape after deformation. Steel exhibits high elasticity, making it ideal for structural applications where resilience and durability are crucial.
A storm is predicted when the pressure of the atmosphere suddenly decreases. A rapid drop in atmospheric pressure often indicates the approach of a storm system. This decrease in pressure is associated with unstable weather conditions, including strong winds, precipitation, ...
The egg floats in concentrated salt solution because the density of the salt solution is greater than the density of the egg. The increased density of the salt solution provides greater buoyant force, causing the egg to float. In soft ...
Milk becomes sour due to bacteria. When bacteria such as Lactobacillus ferment the lactose in milk, they produce lactic acid. This acid causes the milk to curdle and become sour. Bacterial action is a natural process in the souring of ...
Lactobacillus is the microorganism used in making curd. It ferments lactose, the sugar in milk, to produce lactic acid, which curdles the milk and gives curd its characteristic texture and tangy taste. This process is known as lactic acid fermentation.
Refrigeration helps in food preservation by reducing the rate of biochemical reactions. It slows down the growth of bacteria and other microorganisms, thereby extending the shelf life of food and maintaining its quality.