Solve this

Solve this PHYSICS l. Define the S.I unit of current. 2. What is the function Of voltmeter in an electric circuit? HOW it is connected ? What is resistance Of ideal voltmeter? 3. Plot V-I graph for a d)nductor which obeys Ohm's law. Show that the slope of the graphs give resistance Of the conductor. 4. What do you mean by heating effect of current? State Joule's law of heating. 5. Calculate the current in a circuit if of charges passes through it in 10 minutes? CHEMISTRY 1. Oil and fat containing food items are tluslrd with nitrogen. Why? 2. Galvanisation is a better process than tinning. Why? 3. Differentiate between displacement and double displacement reaEtions. Give one example in each case. 4. Name the acid present in ant sting and give its formula. Also give the common method to get relief from the discomfort caused by tlr ant sting. 5. What happens when nitric acid is added to egg shell? Give reason for your observation. 6. For making cake, baking powder is taken. If at home. your mother uses baking soda ilBtead Of baking powder in cake, a) How will it affect the taste of the cake and why? b) HOW can baking soda be converted into baking c) What is the role of tartaric acid added to baking soda? 7. A metal carbonate X on reacting With an acid gives a gas which When through a solution Y gives the carbonate back On the Other hand, a gas G tlut is obtained at am-kle during electrolysis of brine is p«sed on dry Y, it gives a comm)und Z, used for disinfecting drinking water. Identify X. Y, G and Z. PAGE. 3 8. A sulphate salt oi group 2 element of the pericklic table is a white soft substance, which can be moulded into different shapes by making its dough. When this compound is left in open for some time, it becomes a solid mass and cantWt be used for moulding purryjses. Identify the sulphate salt Why does it show such a behavior? Give the reaction involved. 9. Why do fireflies glow at night? 10. Grapes hanging on the plant do not ferment but after being plucked from plant can be fermented. Under what conditions do these grapes ferment? Is it a or a physical change?