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"specific heat"
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∙ 7y ago
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Which property of water makes it good at regulating temperature?
High specific heat.
What makes a liquid-in-glass thermometer sensitive to a small change of temperature?
a bulb with a thin glass wall
What property of mercury makes it a good material for thermometer?
It's a liquid over a fair range of temperatures and it expands and contracts noticeably with small changes in temperature.
What makes matter change from one phase to another?
I am pretty sure that it is the temperature which is applied to the substance. For example when heat is applied to a solid it melts, causing it to change from one phase to another. Also when a liquid freezes the temperature drops and it converts into a solid.
What is the room temperature of the Lithium?
Room temperature IS room temperature, you question makes no sense.
What property of objects makes them resist change in motion?
inertia
What The property of a coil that makes it resist changes in current is called?
Inductance
The mass of an object makes it resist a force that tries to change its motion what is this resistance called?
Inertia.
Which property of water makes it good at regulating temperature?
High specific heat.
What makes dough change its volume?
its depends on the temperature.
What is the property of waves that cause the change?
It is the possibility to allow a change that makes it possible to have waves in the first place.
Does the amount of mobile phones turned on simultaneously makes a difference to the change of temperature?
No
What makes the speed of sound change?
There are some factors. Temperature, medium are that factors.
How does change in temperature affect the volume of a gas?
heat makes gas expand and cold makes gas liquify
The thermal property of matter makes matter expand at low temperature. *True or False?
Both. This is only true with water.
What is definition of inertia?
Inertia is the property of a body that makes it oppose any force that causes a change in motion.
Does viscocity increase as temperature increases?
No, viscosity, the property that makes honey, say, flow slower than water, goes up - becomes more thick - as the temperature decreases. A high viscosity liquid like, say, cold molasses, flows very slowly. Its viscosity is high. To make cold molasses flow faster, it is warmed so that its viscosity goes down. (But the 'runniness' increases) This is a hard term . . . think of viscosity as the ability to resist flowing, or to resist cutting with a knife. BUT . . . and what is confusing is that while viscosity goes down, runniness increases, if that helps, any.
