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Yogita Ingle 4 years, 10 months ago
National Sports day is celebrated on 29th August every year on the occasion of the birth anniversary of Major Dhyan Chand Singh
Posted by Yahiah Rahman 4 years, 10 months ago
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Gaurav Seth 4 years, 10 months ago
22 yards
The pitch is a rectangular area of the ground 22 yards/20.12 m in length and 10 ft/3.05 m in width. It is bounded at either end by the bowling creases and on either side by imaginary lines, one each side of the imaginary line joining the centres of the two middle stumps, each parallel to it and 5 ft/1.52 m from it.
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Gaurav Seth 4 years, 11 months ago
Ahmedabad
Ahmedabad: The Manchester of India. Ahmedabad is referred to as the 'Manchester of India' is a major industrial region of India. The city is located on the banks of River Sabarmati and boasts of its marvellous architecture, rich history and authentic culture.
Posted by Rishit Chakraborty 4 years, 11 months ago
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Yash Narang 4 years, 11 months ago
Posted by Aditya Verma 4 years, 11 months ago
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Yogita Ingle 4 years, 11 months ago
It is the ability of an atom to gain or lose electron in order to achieve the noble gas configuration. It refers to the ability of an element to combine with other element. It is obtained by determining the number of electrons in the outermost shell (also called valence shell) of each atom of an element. For instance, sodium has 1 electron in its outermost shell and hence valency of sodium is 1.
On the other hand atomic number of chlorine is 17. So electronic configuration stands out to be 2,8,7. In order to achieve noble gas configuration to become stable it requires one electron then it will acquire the configuration of neon (noble gas). Therefore valency of chlorine is1
- Atomic Number of Neon=10
Electronic configuration of Neon= 2, 8
Therefore, Valency =0 (It is already in its octate arrangement or stable state)
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Tanmai Jadhav 4 years, 11 months ago
Yogita Ingle 4 years, 11 months ago
Milk is converted into curd by the process of fermentation. Milk consists of globular proteins called casein. The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins and the globular proteins are converted into fibrous proteins thus giving a thick texture to the milk due to coagulation of the proteins.
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Vani ? 4 years, 10 months ago
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