Medium
Why are the bottom layers of cooking vessels kept black in color?
(N/A) The bottom layers of cooking vessels are kept black in color because black surfaces are excellent absorbers of heat radiation. By absorbing maximum heat from the gas-stove flame,the vessel transfers more thermal energy to the food in a shorter amount of time,which makes the cooking process faster.
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Regarding black body radiation,which one of the following is the $WRONG$ statement?
Inside a closed furnace held at a temperature of $400\, K,$ we have a black body. $A$ hole of area $10\, cm^2$ is opened in the furnace so that sunlight starts falling on the black body. The intensity of sunlight is $2000\, W/m^2.$ In the steady state:
Medium
View SolutionIf a black body at $400 \ K$ surrounded by atmosphere at $300 \ K$ has a rate of cooling '$R_0$',the same body at $900 \ K$,surrounded by the same atmosphere,will have a rate of cooling nearly:
Which of the following statements does not hold good for thermal radiation?
MediumKCET 2009
View SolutionWhich of the following statements is wrong?
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