INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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A meniscus is caused by water’s
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freezing point
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adhesion property
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boiling point
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cohesive propery
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Explanation:
Detailed explanation-1: -Since water forms a concave up meniscus, the adhesion of the molecules to the glass is stronger than the cohesion among the molecules. However, in the absence of the adhesive force (when water reaches the tip of the glass), the cohesive force remains present.
Detailed explanation-2: -Adhesion makes a water drop a drop. Water is highly cohesive-it is the highest of the non-metallic liquids. Water is sticky and clumps together into drops because of its cohesive properties, but chemistry and electricity are involved at a more detailed level to make this possible.
Detailed explanation-3: -Capillary action and meniscus (the curved surface which is formed by any liquid in a cylinder) are the effects of adhesion.
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