General Knowledge Thread.

rakeshsehrawat said:
Freeze bya jaga. Compressor khindta handega kade AC bana de.
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Fridge ne to byaawan de..... nyu bata Rakesh... kamraa seelaa howe aak naa FREEZE tein.....Ya refrigeration air conditioning bahut interesting subject s....... Poori engg ki degree mein menne yo ek kaam ka subject laagya thaa....... :rock
 
Menne final hisaab kitaab tein bataaya thaa... Kaaran... number mat kaato..!!

Noon urf Namak baraf ne pglan nahi dewe uska freezing point badhaa de s............. je na pighal jyaagi to skidd karengei gaadi......



duhan said:
Salt does not provide anti skid property, per se. There is an alternate explanation (think about freezing point of water).

Regards,

Urmila.
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VipinJyani said:
To lower the melting point of Ice. It isnt very helpful when temperature falls 'very low'.

Gadi na tisle uske liye "snow chains" use kara kare hen.
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Vipin jee, don't you think it is Freezing point Depression? Addition of salt makes the ice melt as it depresses its freezing point and so it melts.

Regards,

Urmila.
 
Woh uska fat itna bhundi dhaal mixx ho jya s aak uper malaai banan khatir kathhaaakoni ho paawe...!!!!!

3 idiots aali baat s.... jitney kitaab ki ratti-rattayi definition naa mile aap ne chain nahi !



duhan said:
How that that affect the cream layer thickness on top of the milk, Anil jee?

Regards,

Urmila.
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Btw, Bhainsaa khatir kaankraa aala motta noon lyaaya karte pehlam... woh dekhya s aap ne? That provides anti skid property as well....................... :D :D :rock


duhan said:
Salt does not provide anti skid property, per se. There is an alternate explanation (think about freezing point of water).

Regards,

Urmila.
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anilsangwan said:
Woh uska fat itna bhundi dhaal mixx ho jya s aak uper malaai banan khatir kathhaaakoni ho paawe...!!!!!

3 idiots aali baat s.... jitney kitaab ki ratti-rattayi definition naa mile aap ne chain nahi !
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The correct explanation is that in the dairy, a lot of pressure is applied on the milk so as to break the large fat globules of the milk into very small size. Due to the small size, the rate at which the fat globule rises to the surface (the fat has lower density than water and therefore tends to rise to the surface of the water) gets much decreased. Due to this, the fat is unable to rise as a separate layer to the surface and remains suspended within the milk.

On the other hand, milk directly from the animal has large fat globules and due to their large size, they promptly rise to the surface of the milk, leading to a thick cream layer.

Regards,

Urmila.
 
duhan said:
Vipin jee, don't you think it is Freezing point Depression? Addition of salt makes the ice melt as it depresses its freezing point and so it melts.

Regards,

Urmila.
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What do u mean by Freezing point depression, Kindly explain
 
Mera explanation bhi to yoh e thaa.....bass simple bhashaa mein... aak machine us dhoodh ka dalliyaa kaadh dein sein... :D


duhan said:
The correct explanation is that in the dairy, a lot of pressure is applied on the milk so as to break the large fat globules of the milk into very small size. Due to the small size, the rate at which the fat globule rises to the surface (the fat has lower density than water and therefore tends to rise to the surface of the water) gets much decreased. Due to this, the fat is unable to rise as a separate layer to the surface and remains suspended within the milk.

On the other hand, milk directly from the animal has large fat globules and due to their large size, they promptly rise to the surface of the milk, leading to a thick cream layer.

Regards,

Urmila.
Click to expand...
 
duhan said:
Vipin kee, jab Freezing Point ko 'depression' ho jayae toh usae Freezing point depression kehtae hein!!!!! It is a medical condition :) :)

Regards,

Urmila.
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हार जो मेने लिखी थी उसमे हर इसमें के फरक स इब नु भी समझा दो
 
duhan said:
The correct explanation is that in the dairy, a lot of pressure is applied on the milk so as to break the large fat globules of the milk into very small size. Due to the small size, the rate at which the fat globule rises to the surface (the fat has lower density than water and therefore tends to rise to the surface of the water) gets much decreased. Due to this, the fat is unable to rise as a separate layer to the surface and remains suspended within the milk.

On the other hand, milk directly from the animal has large fat globules and due to their large size, they promptly rise to the surface of the milk, leading to a thick cream layer.

Regards,

Urmila.
Click to expand...

Yu Gulgula kunsa howe hai jo doodh mein paya ja hai
 
anilsangwan said:
Fridge ne to byaawan de..... nyu bata Rakesh... kamraa seelaa howe aak naa FREEZE tein.....Ya refrigeration air conditioning bahut interesting subject s....... Poori engg ki degree mein menne yo ek kaam ka subject laagya thaa....... :rock
Click to expand...

Thare freeze faltu ho rehya dikhe hai ek purana ar ek madam le aayee tu nyu e freeze ka AC banau hai.Kitaba mein likhi sari sach na hoya karti ar bhai mhra to muskala patya tha.
 
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