Q.1 Fill in the blanks (Any six): 1. The viscosity increases with increase in ____. 2. The viscosity decreases with increase in ____. 3. The CGS unit of coefficient of viscosity is... Q.1 Fill in the blanks (Any six): 1. The viscosity increases with increase in ____. 2. The viscosity decreases with increase in ____. 3. The CGS unit of coefficient of viscosity is ____. 4. From honey and water, ____ is a more viscous fluid. 5. The velocity at which streamline flow turns into turbulent flow is called ____. 6. The force with which the object floats on water is called ____. 7. The frictional force between the liquid layers is called ____. Q.2 Attempt the following questions (Any Five): 1. Define velocity gradient. Write its MKS unit. 2. Define critical velocity and Terminal velocity. 3. Define pressure. Write its CGS and MKS units. 4. Write the three forces acting on the sphere falling in the liquid. 5. State and explain Stokes' law of viscosity. 6. State and explain Archimedes' Principle. Q.3 Attempt the following questions (Any Three): 1. Explain streamline flow of liquid. Write one example of it. 2. Explain turbulent flow of liquid. Write one example of it. 3. Define viscosity and viscous force. 4. Explain Newton's law of viscosity.
Understand the Problem
The question contains several subsections related to fluid mechanics and viscosity, asking students to fill in the blanks, define key terms, and explain concepts related to fluid dynamics. It is a test or examination focused on unit operations in food technology.
Answer
1. pressure, 2. temperature, 3. poise, 4. honey, 5. critical velocity, 6. buoyant force, 7. viscous force.
- The viscosity increases with increase in pressure. 2. The viscosity decreases with increase in temperature. 3. The CGS unit of coefficient of viscosity is poise. 4. From honey and water, honey is a more viscous fluid. 5. The velocity at which streamline flow turns into turbulent flow is called critical velocity. 6. The force with which the object floats on water is called buoyant force. 7. The frictional force between the liquid layers is called viscous force.
Answer for screen readers
- The viscosity increases with increase in pressure. 2. The viscosity decreases with increase in temperature. 3. The CGS unit of coefficient of viscosity is poise. 4. From honey and water, honey is a more viscous fluid. 5. The velocity at which streamline flow turns into turbulent flow is called critical velocity. 6. The force with which the object floats on water is called buoyant force. 7. The frictional force between the liquid layers is called viscous force.
More Information
These answers cover basic concepts of fluid dynamics and properties of liquids. Viscosity is a measure of a fluid's resistance to deformation.
Tips
A common mistake is confusing the effects of temperature on liquids and gases; temperature increases the viscosity of gases, but decreases it in liquids.
Sources
- Viscosity - Wikipedia - en.wikipedia.org
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