Science, asked by bsb3307, 6 months ago

2. Solvent
4. Miscible liquid
Long answer type questions.
1. What is mechanized farming?
2. Describe laboratory process of filtration.
3. How to separate iron filings from fresh
aluminium turnings?
4. How is salt obtained from sea water?
5. How is cream obtained from milk?
Thin​

Answers

Answered by ahanamukherjee1210
0

Answer:

hello mate I have answered all the questions.

Now u are requested to thank it and mark it as the brainliest.

Explanation:

  • .Solvent

  • having assets in excess of liabilities; able to pay one's debts.

  • Miscible liquid

  • Those liquids which mix together in all proportions and form a single layer are called miscible liquids. Ex. Alcohol and water are miscible liquids because they mix together in all proportions and form a single layer on mixing.

  1. Mechanised agriculture is the process of using agricultural machinery to mechanise the work of agriculture, greatly increasing farm worker productivity. In modern times, powered machinery has replaced many farm jobs formerly carried out by manual labour or by working animals such as oxen, horses and mules.

  1. Filtration is a process used to separate solids from liquids or gases using a filter medium that allows the fluid to pass through but not the solid. The term "filtration" applies whether the filter is mechanical, biological, or physical. The fluid that passes through the filter is called the filtrate.

  1. First iron fillings are separated by using a magnet. magnet attracts iron fillings, thus iron fillings get separated. then dissolve aluminium powder and sugar in water as aluminium is insoluble in water it will become a filtrate.

  1. Sea salt is salt that is produced by the evaporation of seawater. It is used as a seasoning in foods, cooking, cosmetics and for preserving food. It is also called bay salt, solar salt, or salt. Like mined rock salt, production of sea salt has been dated to prehistoric times.

  1. Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators".
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