Fill in the Blanks.
1. The pushing down of food due to rhythmic contraction & relaxation of wall of alimentary canal is called ___________.
2. _____________ is the enzyme present in saliva which acts on starch of food.
3. Heat travels through solids by _____________
4. The range of laboratory thermometer is _____________.
5. Aqueous solution of baking soda is bitter in taste and feels soapy on touching
because it contains _________________.
6. Chemically milk of magnesia is ______________.
7. An example of chemical change in which heat, light, sound and unpleasant gases are
produced is ____________.
8. Percolation rate of soil is least in _____________ soil.
9. The small openings in the body of cockroach are called ___________.
10. _____________ pigment gives red colour to the blood.
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Answers
Answer:
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Explanation:
1. The pushing down of food due to rhythmic contraction & relaxation of wall of alimentary canal is called peristalsis.
2. Salivary amylase is the enzyme present in saliva which acts on starch of food.
3. Heat travels through solids by conduction.
4. The range of laboratory thermometer is -10° C to 110° C.
5. Aqueous solution of baking soda is bitter in taste and feels soapy on touching because it contains base.
6. Chemically milk of magnesia is magnesium hydroxide [Mg(OH)₂].
7. An example of chemical change in which heat, light, sound and unpleasant gases are produced is burning of crackers.
8. Percolation rate of soil is least in clayey soil.
9. The small openings in the body of cockroach are called spiracles.
10. Haemoglobin (Hb) pigment gives red colour to the blood.
Answer:
1. peristelatic movement
2.salivary amylase
3.conduction
4.-10°C to 110°C
5.bases
6.Magnesium Hydroxide
7.explosion of fireworks
8.clayey
9.spiracles
10.haemoglobin