Ghulansheelta kya hai? Kitna ghul sakta hai

Namak wala test

Ek glass tumbler aadha paani se bharo aur ek chammach namak daalkar tab tak hilaao jab tak wo gaayab na ho jaaye. Ek-ek chammach namak daalte raho aur har baar likho ki wo ghula ya nahi (Activity 9.1). Kuch der tak har chammach gaayab hota hai. Phir aisa samay aata hai jab hilaane se bhi kuch nahi hota aur thoda namak glass ke tale mein pada rehta hai. Paani namak ki apni had tak pahunch gaya.

Is had ka ek naam hai. Kisi taapmaan par tay maatra ke vilaayak mein ghul sakne wala sabse zyada vilay uski ghulansheelta hai. Book ka saar is tay maatra ko 100 mL leta hai, jisse alag-alag vilay ki tulna aasaan ho jaati hai.

Asantript aur santript

Jab tak paani aur namak le sakta hai, vilayan asantript hai. Jab aur nahi ghulta aur faaltu namak baithne lagta hai, vilayan us taapmaan par santript hai. “Us taapmaan par” ye shabd zaroori hain, kyunki taapmaan badalne par had bhi badal jaati hai.

Chai mein cheeni yahi dikhaati hai. Zyada cheeni daal do to kuch cup ke tale mein reh jaati hai: chai cheeni se santript hai. Chai garam karne ya aur chai milaane se bachi cheeni ghul jaati hai.

Tanu aur saandra

Saandrata batati hai ki tay maatra ke vilayan (ya vilaayak) mein kitna vilay hai. Kam vilay wala vilayan tanu hai; zyada wala saandra. Ye tulna ke shabd hain: ek chammach namak wala glass do ya teen chammach wale glass ke mukaable tanu hai.

Do vilayanon ki sahi tulna ke liye unhe paani ki ek hi maatra par laao. Kya 100 mL mein 2 chammach namak, 50 mL mein 4 chammach se zyada saandra hai? Doosre ko dugna karne par 100 mL mein 8 chammach hote hain, yaani usi paani mein chaar guna namak, isliye 50 mL mein 4 chammach zyada saandra hai.

Garmi thos ko ghulne mein madad karti hai

Activity 9.2 mein teacher lagbhag 50 mL paani mein 20 °C par baking soda (sodium hydrogen carbonate) tab tak gholte hain jab tak kuch bina ghule na bache. 50 °C tak garam karne par bacha baking soda ghul jaata hai aur aur daala ja sakta hai. 70 °C par aur bhi zyada ghulta hai. Yaani zyaadatar padaarthon ki ghulansheelta taapmaan ke saath badhti hai, aur jo vilayan thanda hone par santript tha, garam hone par asantript jaisa vyavhaar karta hai.

Isiliye garam doodh ya chai mein cheeni itni aasaani se ghulti hai, aur chaasni aag par banaayi jaati hai.

Garam hone par gaisein kam ghulti hain

Oxygen jaisi gaisein bhi paani mein ghulti hain, bas thodi si, aur barabar failti hain, isliye mishran uniform hai. Ghuli hui oxygen ki yahi thodi maatra machhliyon, jal-paudhon aur doosre jal-jeevon ko sahaara deti hai. Yahan taapmaan ulta kaam karta hai: paani garam hone par gaison ki ghulansheelta aam taur par ghatti hai. Thanda paani zyada oxygen rakhta hai, jo usmein rehne waalon ke liye achha hai, jabki garam paani kam.

Kya vilaayak se fark padta hai?

Cheeni aur namak paani mein aasaani se ghulte hain par tel mein lagbhag nahi. Paani itne saare padaarth ghol leta hai ki use achha vilaayak kehte hain, aur paramparik Bharatiya chikitsa ne tel, ghee aur doodh ke saath ise dawaaiyaan banaane mein lambe samay se istemaal kiya hai. Phir bhi paani sab kuch nahi gholta: tel aur charbi alag rehte hain. Chapter ka doosra hissa ghanatva kya hai aur dravyamaan aur aayatan kaise naapein mein padho, ya Chapter 9 ke notes aur NCERT solutions dekho.