The time period of a pendulum depends on its length. The longer the length of the pendulum, the longer the time it takes to complete one oscillation. Mass, temperature, and time do not affect the time period of a pendulum.
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The fraction of the Earth’s gravity that is closest to the Moon’s gravity is 1/6. The gravitational acceleration on the Moon’s surface is approximately 1/6th of that on the Earth’s surface, making it the closest fraction among the options provided.
Skating on ice shows that on increasing the pressure, the melting point of ice decreases. The pressure applied by the skater’s weight lowers the melting point of the ice, causing it to briefly melt and form a thin layer of ...
Viruses are considered non-living because they can crystallize. Unlike living organisms, viruses are not cellular and can exist in a crystalline form outside of host cells, remaining inert until they infect a host to reproduce.
The virus grows in living cells. Viruses require a host cell to replicate and carry out their life cycle. Once inside the cell, they use the host’s machinery to reproduce and spread to new cells.
Edward Jenner discovered the smallpox vaccine. In 1796, he used material from cowpox sores to immunize a young boy against smallpox, demonstrating the efficacy of the first successful vaccine in history.
The vaccine for smallpox was developed by Edward Jenner. In 1796, Jenner used cowpox material to create immunity against smallpox, marking the first successful vaccine. This groundbreaking work laid the foundation for modern immunology.
The virus which causes hydrophobia due to dog bite is called rabies. Rabies is a viral infection transmitted through the saliva of infected animals, most commonly dogs, and affects the nervous system.
Hydrophobia, also known as rabies, is caused by viruses. Specifically, the rabies virus affects the nervous system, leading to symptoms such as fear of water and aggression. The virus is transmitted through the saliva of infected animals.
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.