Physics SEM 1

 Q 1 )

The required take off speed of a commercial airplane is 12 North if dis commercial airplane take 30 seconds to covers the airport Runway Park calculate acceleration required during takeoff and runway length of airport

Solution

To calculate the acceleration required during takeoff, we need to use the formula:

acceleration = (final velocity - initial velocity) / time

Given:

Initial velocity (V0) = 0 m/s (assuming the airplane starts from rest)

Final velocity (V) = 12 m/s

Time (t) = 30 seconds

Plugging in the values into the formula, we have:

acceleration = (12 m/s - 0 m/s) / 30 s

acceleration = 12 m/s / 30 s

acceleration = 0.4 m/s²

Therefore, the acceleration required during takeoff is 0.4 m/s².

To calculate the runway length of the airport, we can use the kinematic equation:

distance = (initial velocity * time) + (0.5 * acceleration * time²)

Plugging in the values, we have:

distance = (0 m/s * 30 s) + (0.5 * 0.4 m/s² * (30 s)²)

distance = 0 m + (0.5 * 0.4 m/s² * 900 s²)

distance = 0 m + (0.2 m/s² * 900 s²)

distance = 0 m + 180 m

distance = 180 m

Therefore, the runway length of the airport is 180 meters.

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 Introduction:

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Bindi Banane ka Tarika:

Bindi Banane ka Tarika:

Ajza (Ingredients):

- 250 grams bhindi (okra)

- 2 tablespoons tail (oil)

- 1 pyaz (onion), bareek kata hua

- 2 tamatar (tomatoes), bareek kata hua

- 1/2 teaspoon lal mirch powder (red chili powder)

- 1/2 teaspoon haldi powder (turmeric powder)

- 1/2 teaspoon dhania powder (coriander powder)

- 1/2 teaspoon zeera (cumin seeds)

- 1/2 teaspoon amchur powder (dried mango powder)

- Namak (salt) swad anusar

- Hara dhaniya (fresh coriander), kata hua (garnish ke liye)

Tayari ka Tarika:

1. Bhindi ko acche se dho kar saaf karein. Dhyan rahein ki bhindi sukhi ho aur beech mein se kata hua na ho.

2. Bhindi ki dono taraf se sarson ka tel lagayein aur thodi der ke liye rakh dein.

3. Ek kadai mein tail garam karein aur usmein zeera dal kar sauté karein, takleef tak.

4. Bareek kata hua pyaz dalein aur use golden brown hone tak sauté karein.

5. Tamatar dalen aur masalo mein lal mirch powder, haldi powder, dhania powder, aur namak bhi dal kar milayein. Acche se mix karein aur tamatar naram hojane tak pakayein.

6. Bhindi ko achhe se sukha lein ya tissue paper se saaf karein. Sukhi bhindi ko kadai mein dalen aur halki aanch par pakayein.

7. Bhindi ko tab tak pakayein jab tak wo ache se sek na jayein aur naram hojayein. Dhyan rahein ki bhindi crispy na bane.

8. Amchur powder dalen aur ache se mix karein. Aap chahein toh thodi der ke liye bhindi ko lid se cover karke rakh sakte hain.

9. Bindi ko garnish ke liye kata hua hara dhaniya se sajayein.

10. Garam-garam bhindi ko serve karein.

Mazeedar bhindi taiyar hai! Ise roti, naan, ya chawal ke saath serve karke mazedaar khana ka maza uthayein!

Mujhe ummeed hai ki yeh tarika aapko pasand aaya hoga. Agar aapke aur sawal hain, toh mein aapki madad karne ke liye yahan hoon!

Mazeed Recipe Nichey Hain:

• Bindi Banane ka Tarika:

• Custard Banane ka Tarika:

• Shahi Chane Banane ka Tarika:

• Aloo ke Parathe Banane ka Tarika:

• Pakoray Banane ka Tarika:

• Chicken Korma Banane ka Tarika:

• Samosay Banane ka Tareeqa

Custard Banane ka Tarika:

Custard Banane ka Tarika:

Ajza (Ingredients):

- 4 cups doodh (milk)

- 4 tablespoons custard powder

- 1/2 cup cheeni (sugar)

- 1 teaspoon vanilla essence

- Assorted fruits (such as banana, apple, grapes) - chopped (optional)

- Dry fruits (such as almonds, pistachios) - chopped (optional)

Tayari ka Tarika:

1. Ek bartan mein 1/2 cup doodh lekar usmein custard powder dalen aur acche se mix karein, taki koi lumps na bane.

2. Baki 3 1/2 cups doodh ko ek patile mein lekar medium heat par garam karein.

3. Garam doodh mein cheeni dalen aur cheeni ko doodh mein achhe se mix karein, tak cheeni bilkul ghul jaye.

4. Jab doodh garam hojaye, usmein custard powder ka mixture dalen aur dheemi aanch par constant stirring karte hue pakayein.

5. Custard ko tab tak pakayein jab tak wo garha hojaye aur achi consistency na achieve karle. Aapko lagbhag 10-15 minutes tak pakana padega.

6. Ab gas band karein aur vanilla essence dalen. Achi tarah mix karein.

7. Agar aap chahein toh abhi aap isme chopped phalo aur dry fruits bhi dal sakte hain. Mix karein.

8. Custard ko thanda hone ke liye rakh dein aur room temperature par aane de.

9. Jab custard thanda hojaye, use refrigerator mein thandha karne ke liye rakh dein. Aap ise chilled serve kar sakte hain.

10. Custard ko serving bowl mein dalen aur upar se chopped dry fruits se garnish karein.

11. Thandi custard ko enjoy karein!

Mazeedar custard taiyar hai! Aap ise fresh phalon ke saath serve kar sakte hain ya aise hi mazedar dessert ki tarah khud bhi nikaal sakte hain.

Agar aapke aur sawal hain, toh mein aapki madad karne ke liye yahan hoon!

Mazeed Recipe Nichey Hain:

• Bindi Banane ka Tarika:

• Custard Banane ka Tarika:

• Shahi Chane Banane ka Tarika:

• Aloo ke Parathe Banane ka Tarika:

• Pakoray Banane ka Tarika:

• Chicken Korma Banane ka Tarika:

• Samosay Banane ka Tareeqa

Shahi Chane Banane ka Tarika:

Shahi Chane Banane ka Tarika:

Ajza (Ingredients):

- 1 cup chaney (chickpeas), raat bhar bhigoye hue

- 2 pyaz (onion), bareek kata hua

- 2 tamatar (tomatoes), bareek kata hua

- 1/4 cup dahi (yogurt)

- 1 tablespoon adrak-lehsan ka paste (ginger-garlic paste)

- 2 hari elaichi (green cardamom)

- 2 laung (cloves)

- 1 choti dalchini (cinnamon stick)

- 1/2 teaspoon lal mirch powder (red chili powder)

- 1/2 teaspoon haldi powder (turmeric powder)

- 1 teaspoon dhania powder (coriander powder)

- 1/2 teaspoon garam masala powder

- 2 tablespoons ghee ya tail (oil)

- Namak (salt) swad anusar

- Hara dhaniya (fresh coriander), kata hua (garnish ke liye)

Tayari ka Tarika:

1. Bhigoye hue chaney ko saf kar lein aur pressure cooker mein dal kar ubalne ke liye pani dalein. Chaney ko 6-7 seetiyan (whistles) tak pakayein ya jab tak chaney naram na ho jayein. Dhyan rahein ki chaney achhe se gal jayein, lekin mushkil na hojae.

2. Ek kadai mein ghee ya tail garam karein aur elaichi, laung, aur dalchini ko sauté karein, takleef tak.

3. Ab bareek kata hua pyaz aur adrak-lehsan ka paste dal kar golden brown hone tak sauté karein.

4. Tamatar dalen aur masale mein haldi powder, lal mirch powder, dhania powder, aur namak bhi dal kar milayein. Acche se mix karein aur tamatar naram hojane tak pakayein.

5. Ubale hue chaney ko kadai mein dal dein aur acchi tarah mix karein, tak masale ache se chaney mein mil jayein.

6. Dahi ko ache se phent lein aur kadai mein dalen. Mix karein aur dhimi aanch par 5-10 minutes tak pakayein.

7. Garam masala powder dalen aur ache se mix karein.

8. Shahi chane ko dhak kar halki aanch par 10-15 minutes tak pakayein, takleef tak.

9. Chane ka gravy thick hone par gas band kar dein.

10. Shahi chane ko garnish ke liye kata hua hara dhaniya se sajayein.

11. Garam chawal, naan, ya roti ke saath serve karein.

Mazeedar Shahi Chane taiyar hai! Inhein kulcha, naan, ya roti ke saath serve karein aur mazedaar khana ka maza uthayein!

Mujhe ummeed hai ki yeh tarika aapko pasand aayega. Agar aapke aur sawaal hain, toh mein aapki madad karne ke liye yahan hoo

Mazeed Recipe Nichey Hain:

• Bindi Banane ka Tarika:

• Custard Banane ka Tarika:

• Shahi Chane Banane ka Tarika:

• Aloo ke Parathe Banane ka Tarika:

• Pakoray Banane ka Tarika:

• Chicken Korma Banane ka Tarika:

• Samosay Banane ka Tareeqa

Aloo ke Parathe Banane ka Tarika:

Aloo ke Parathe Banane ka Tarika:

Ajza (Ingredients):

- 2 cup atta (wheat flour)

- 2 aloo (potatoes), ublay hue aur mash kiye hue

- 1 pyaz (onion), bareek kata hua

- 2 hari mirch (green chilies), bareek kata hui

- 1/4 teaspoon haldi powder (turmeric powder)

- 1/2 teaspoon lal mirch powder (red chili powder)

- 1/2 teaspoon zeera (cumin seeds)

- Namak (salt) swad anusar

- Pani (zaroorat ke mutabiq)

- Tail (oil) parathe talne ke liye

Tayari ka Tarika:

1. Ek bartan mein atta dal kar usmein thoda sa namak milayein. Thora thora pani daal kar atta ko goondh lein aur soft dough tayyar karein. Dough ko cover kar ke 15-20 minutes ke liye rakh dein.

2. Ek kadai mein tail garam karein.

3. Garam tail mein pyaz, hari mirch, aur zeera dal kar sauté karein, jab tak pyaz golden brown na hojaye.

4. Ab mashed aloo, haldi powder, lal mirch powder, aur namak dal kar acchi tarah mix karein. Aloo ki filling tayyar hai.

5. Dough ko phir se goondhein aur small-sized balls bana lein.

6. Ek dough ball ko bail kar chhoti roti bana lein.

7. Us roti ke center mein aloo ki filling rakhein aur edges ko upar se bandh kar paratha shape de lein.

8. Us parathe ko bail kar thoda mota aur gol shape banayein.

9. Garam tawa par paratha rakhein aur halka sa oil lagayein.

10. Parathe ko dono taraf se golden brown hone tak fry karein.

11. Puri tarah se pakne ke baad, parathe ko tawa se nikalein.

12. Isi tarah baqi dough balls se bhi parathe tayyar karein.

13. Parathe garam-garam serve karein.

Mazeedar aloo ke parathe taiyar hai! Inhein dahi, achaar, ya chutney ke saath serve karke enjoy karein!

Agar aapke aur sawal hain, toh mein aapki madad karne ke liye yahan hoon!

Mazeed Recipe Nichey Hain:

• Bindi Banane ka Tarika:

• Custard Banane ka Tarika:

• Shahi Chane Banane ka Tarika:

• Aloo ke Parathe Banane ka Tarika:

• Pakoray Banane ka Tarika:

• Chicken Korma Banane ka Tarika:

• Samosay Banane ka Tareeqa

Pakoray Banane ka Tarika:

Pakoray Banane ka Tarika:

Ajza (Ingredients):

- 1 cup besan (gram flour)

- 1/4 cup rice flour (chawal ka atta)

- 1 pyaz (onion), bareek kata hua

- 2 hari mirch (green chilies), bareek kata hui

- 1/4 cup hara dhaniya (fresh coriander), kata hua

- 1/2 teaspoon lal mirch powder (red chili powder)

- 1/2 teaspoon haldi powder (turmeric powder)

- 1/2 teaspoon zeera (cumin seeds)

- Namak (salt) swad anusar

- Pani (zaroorat ke mutabiq)

- Tail (oil) frying ke liye

Tayari ka Tarika:

1. Ek bartan mein besan, rice flour, pyaz, hari mirch, hara dhaniya, lal mirch powder, haldi powder, zeera, aur namak dal kar mix karein.

2. Thora thora karke pani dalte hue, batter tayyar karein. Batter ki consistency thick paste jaisi honi chahiye.

3. Batter ko 10-15 minutes ke liye rest karne ke liye rakh dein.

4. Ek karahi mein tail garam karein. Tail garam hone par gas ko medium flame par rakhein.

5. Batter ko acche se mix karein aur chammach ya hath ki madad se thode se batter ko oil mein daalein.

6. Pakoray ko golden brown hone tak dono taraf se fry karein.

7. Golden brown hone par pakoray ko karahi se nikal kar tissue paper par rakh dein, taki excess oil absorb hojaye.

8. Isi tarah baqi batter se bhi pakoray fry karein.

9. Pakoray garam-garam serve karein.

Mazedaar pakoray taiyar hai! Aap inhein hari chutney, imli chutney, ya sauce ke saath serve kar sakte hain aur maze se khayein!

Agar aapke aur sawal hain, toh mein aapki madad karne ke liye yahan hoon!

Mazeed Recipe Nichey Hain:

• Bindi Banane ka Tarika:

• Custard Banane ka Tarika:

• Shahi Chane Banane ka Tarika:

• Aloo ke Parathe Banane ka Tarika:

• Pakoray Banane ka Tarika:

• Chicken Korma Banane ka Tarika:

• Samosay Banane ka Tareeqa