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The liquids boil at lower temperature at high altitude because:
  • a)
    Atmospheric pressure is low at high altitudes
  • b)
    Viscosity of a liquid increases at high altitude
  • c)
    Atmospheric pressure is high at high altitude
  • d)
    Viscosity of a liquid decreases at high altitude
Correct answer is option 'A'. Can you explain this answer?
Verified Answer
The liquids boil at lower temperature at high altitude because:a)Atmos...
At higher altitudes, air pressure is lower. When atmospheric pressure is lower, such as at a higher altitude, it takes less energy to bring water to the boiling point. Less energy means less heat, which means water will boil at a lower temperature at a higher altitude.
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Attempt All sub parts from each question.Newtonian and non-Newtonian fluid: Viscosity is the physical property that characterizes the flow resistance of simple fluids. Newton’s law of viscosity defines the relationship between the shear stress and shear rate of a fluid subjected to a mechanical stress. The ratio of shear stress to shear rate is a constant, for a given temperature and pressure, and is defined as the viscosity or coefficient of viscosity. Newtonian fluids obey Newton’s law of viscosity. The viscosity is independent of the shear rate. Example: air, water, alcohol etc. Non-Newtonian fluids do not follow Newton’s law thus, their viscosity (ratio of shear stress to shear rat e) is not constant and is dependent on the shear rate. Example: honey, ketchup etc. Non-Newtonian fluids can be categorized into four types based on the way a fluid’s viscosity changes in response to variations in shear rate.• Pseudoplastic: Materials whose viscosity decreases as the shear rate increases. This type of flow behavior is sometimes called shear thinning. Example: Cake batter, agar-agar and fruit juice concentrates, nail polish etc.• Dilatant: M aterials whose viscosity increases as the shear rate increases. This type of behavior is sometimes called shear-thickening. Example: Suspension of corn starch in water and candy compounds etc..• Thixotropic: M aterials whose viscosity decreases when sheared at a constant rate over time. Example: Yogurt, gelatin gel, honey etc.• Rheopectic: M aterials whose viscosity increases when sheared at a constant rate over time. Example: Printer ink, gypsum paste etc.Q. Viscosity of pseudoplastic non-Newtonian fluid

Attempt All sub parts from each question.Newtonian and non-Newtonian fluid: Viscosity is the physical property that characterizes the flow resistance of simple fluids. Newton’s law of viscosity defines the relationship between the shear stress and shear rate of a fluid subjected to a mechanical stress. The ratio of shear stress to shear rate is a constant, for a given temperature and pressure, and is defined as the viscosity or coefficient of viscosity. Newtonian fluids obey Newton’s law of viscosity. The viscosity is independent of the shear rate. Example: air, water, alcohol etc. Non-Newtonian fluids do not follow Newton’s law thus, their viscosity (ratio of shear stress to shear rat e) is not constant and is dependent on the shear rate. Example: honey, ketchup etc. Non-Newtonian fluids can be categorized into four types based on the way a fluid’s viscosity changes in response to variations in shear rate.• Pseudoplastic: Materials whose viscosity decreases as the shear rate increases. This type of flow behavior is sometimes called shear thinning. Example: Cake batter, agar-agar and fruit juice concentrates, nail polish etc.• Dilatant: M aterials whose viscosity increases as the shear rate increases. This type of behavior is sometimes called shear-thickening. Example: Suspension of corn starch in water and candy compounds etc..• Thixotropic: M aterials whose viscosity decreases when sheared at a constant rate over time. Example: Yogurt, gelatin gel, honey etc.• Rheopectic: M aterials whose viscosity increases when sheared at a constant rate over time. Example: Printer ink, gypsum paste etc.Q. Viscosity of thixotropic non-Newtonian fluid

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The liquids boil at lower temperature at high altitude because:a)Atmospheric pressure is low at high altitudesb)Viscosity of a liquid increases at high altitudec)Atmospheric pressure is high at high altituded)Viscosity of a liquid decreases at high altitudeCorrect answer is option 'A'. Can you explain this answer?
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The liquids boil at lower temperature at high altitude because:a)Atmospheric pressure is low at high altitudesb)Viscosity of a liquid increases at high altitudec)Atmospheric pressure is high at high altituded)Viscosity of a liquid decreases at high altitudeCorrect answer is option 'A'. Can you explain this answer? for Class 11 2024 is part of Class 11 preparation. The Question and answers have been prepared according to the Class 11 exam syllabus. Information about The liquids boil at lower temperature at high altitude because:a)Atmospheric pressure is low at high altitudesb)Viscosity of a liquid increases at high altitudec)Atmospheric pressure is high at high altituded)Viscosity of a liquid decreases at high altitudeCorrect answer is option 'A'. Can you explain this answer? covers all topics & solutions for Class 11 2024 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for The liquids boil at lower temperature at high altitude because:a)Atmospheric pressure is low at high altitudesb)Viscosity of a liquid increases at high altitudec)Atmospheric pressure is high at high altituded)Viscosity of a liquid decreases at high altitudeCorrect answer is option 'A'. Can you explain this answer?.
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