Heat
The amount of heat required to raise the temperature of 1 Kg of a substance by one Kelvin is
  • Thermal capacity
  • Specific heat capacity
  • Latent heat
  • None of the above
Explanation: Specific heat capacity refers to the amount of heat energy required to raise the temperature of 1 kilogram of a substance by 1 Kelvin (or 1°C). It is a material-specific property.
The boiling of water inside the pressure cooker is
  • 0°C
  • 100°C
  • 120°C
  • -120°C
Explanation: The boiling point of water inside a pressure cooker is (C) 120°C. This occurs because the increased pressure inside the cooker raises the boiling point of water, allowing it to boil at a higher temperature than 100°C.
The amount of heat required to raise the temperature of a substance by one Kelvin is
  • Thermal capacity
  • Specific heat capacity
  • Latent heat
  • None of the above
Explanation: Thermal capacity refers to the heat needed to raise the temperature of an entire substance. Specific heat capacity is for unit mass. Latent heat is involved in phase changes, not temperature changes.
The unit of thermal capacity is
  • JK
  • J kg/K
  • J/K
  • J/m
Explanation: Thermal capacity is the amount of heat required to raise the temperature of a substance by one Kelvin, and its unit is joules per Kelvin.
The unit of latent heat is
  • Joule/Kelvin
  • Joule/kg-1
  • Joule/kg
  • Joule
Explanation: Latent heat is the amount of heat required to change the phase of 1 kilogram of a substance without changing its temperature. Therefore, its unit is Joule per kilogram.
Different metals in the bimetallic strips are
  • Nickel and aluminium
  • Iron and aluminium
  • Brass and iron
  • Brass and Nickel
Explanation: Bimetallic strips typically consist of two different metals, such as brass and iron, that expand at different rates when heated. This difference in expansion causes the strip to bend, and it is commonly used in thermostats.
The ration of salt and ice in the freezing mixture is
  • 1:3
    • Explanation: In a freezing mixture, the common ratio of salt to ice is 1 part salt to 3 parts ice. This mixture lowers the freezing point of the ice, allowing it to absorb heat and freeze the substance effectively.