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Value Based Questions

The document discusses value based questions related to scuba diving and the use of helium, cooking vegetables using different methods, and the effects of salt intake. It provides explanations for each question and mentions the values of using pressure cookers and limiting salt intake.

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Vinay Prakash
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242 views

Value Based Questions

The document discusses value based questions related to scuba diving and the use of helium, cooking vegetables using different methods, and the effects of salt intake. It provides explanations for each question and mentions the values of using pressure cookers and limiting salt intake.

Uploaded by

Vinay Prakash
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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VALUE BASED QUESTIONS

(1) Scuba divers when come towards the surface, the pressure gradually
decreases
resulting in the released of dissolved gases leading to formation of bubbles
of nitrogen gas in the blood which blocks the capillaries and thus harmful
kinds
are created. To avoid bends and toxic effects of high concn of nitrogen gas, the
air is diluted with helium. After reading the above passage, answer the
following
questions.
i) Why is the harmful condition of bends overcome by the use of helium.
ii) Which law is used to calculate the concentration of gases in solution.
iii) Mention the value associated with providing divers air diluted with helium.

( I ) Heelium is less soluble in blood than Nitrogen.


(ii ) Henry’s Law.
( iii ) To avoid bends and toxic effects of high concn of nitrogen gas, the
air should be diluted with helium.

(2) Ram takes an open pan to cook vegetables at a hill station while shyam
cook the same vegetables in a pressure cooker at the same place.
(a) Explain with reason who will cook vegetable faster.
(b) Mention the reason for the delay in cooking.
(c) Which value is learnt by the student in the process of cooking the food in
pressure cooker?

(a) Shyam.
(b) In pressure cooker boiling boint is increased and food gets cooked easily.
(c ) Cooking food in pressure cooker will save money and time.

3. People taking a lot of salt or salty food experience water retension in tissue
cells and intercellular spaces because of osmosis. The swelling or puffiness is
called edema. When RBC are placed in this solution water comes out of the
cells and they shrink.

(a) Why it is advised to take limited amount of salt?

(b) Give any use of osmosis.

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