The speed of sound in air at room temperature (20°C) is approximately 343 meters per second. Among the given options, the closest approximation is 330 meters per second. This speed can vary slightly with changes in temperature and atmospheric conditions.
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The reason thunder is heard long after the flash of lightning is the speed of light is much greater than the speed of sound. Light travels at approximately 300,000,000 meters per second, while sound travels at about 343 meters per ...
If the pressure is doubled, the speed of sound in air remains 332 m/sec. The speed of sound in a medium like air primarily depends on temperature, not pressure. Therefore, changes in pressure do not significantly affect the speed of ...
Bats can fly in the dark because they produce very intense sound waves which control it. Bats use echolocation, emitting high-frequency sound waves and interpreting the echoes to navigate and locate prey in darkness. This biological adaptation allows them to ...
The method used to ward off insects and harmful elements from homes is Ultrasonic wave. Ultrasonic devices emit high-frequency waves that are uncomfortable for pests like insects and rodents, encouraging them to leave the area. This technology is popular for ...
Ultrasonic waves cannot be heard by humans. They have frequencies higher than 20,000 Hz, beyond the range of human hearing. While some animals can detect ultrasonic frequencies, humans cannot perceive these waves audibly without the aid of specialized equipment.
Food cooks faster in a pressure cooker because the high pressure inside increases the boiling point of water, raising the cooking temperature. This higher temperature accelerates the cooking process, reducing the time needed to cook the food.
A white and smooth surface is a poor absorber of heat and a good reflector. It reflects most of the incoming light and heat, minimizing absorption and thus remaining cooler.
When sealed biscuits are kept inside the refrigerator, they become crispy because the humidity inside the refrigerator is generally low, which helps absorb excess moisture from the biscuits. This drying effect restores their crispiness.
Water has a higher heat capacity compared to a piece of iron, gold, or benzene. This means water can absorb more heat before its temperature rises significantly, making it an effective coolant and thermal buffer.