Elastic hysteresis - Study guides, Revision notes & Summaries

Colloid - A gelatinous material used to obtain impressions Border molding - The process of using your fingers to achieve a closer adaption of the edges of an impression Elastomeric - Material with elastic properties and is made from rubber Base - Foundation or basic ingredient of a material Centric - To have something centered, such as your maxillary teeth centered over your mandibular teeth Agar - A gelatin type material derived from seaweed Syneresis - Th...

What are the standard units of mass, length and time? - Correct answer-Kilograms, metres and seconds What are the SI prefixes for 10^3, 10^6 and 10^9? - Correct answer-kilo, mega, giga What are the SI prefixes for 10^-3, 10^-6 and 10^-9? - Correct answer-milli, micro, nano What is work done? - Correct answer-The energy transferred in moving something What is power? - Correct answer-the rate at which work is done What happens to a gas when it is compressed? - Correct answer-Particles get cl...

aqa as physics – mechanics EXAM QUESTIONS AND CORRECT ANSWERS Weight - ANSWER- Mass x Gravitational Field Strength Vector - ANSWER- A quantity with size and direction Scalor - ANSWER- A quantity with size only Newton's 2nd Law - ANSWER- Resultant Force = mass x acceleration Displacement - ANSWER- Position of an object relative to an origin Average Speed - ANSWER- Distance Travelled / Time taken Instantaneous Speed - ANSWER- distance travelled in an instant / time duration of an i...

Unit 1 physics a level key ideas for solids under stress

Is a gelatinous material used to obtain impressions. - COLLOID Is the process of using your fingers to achieve a closer adaptation of the edges. - BORDER MOLDING Material has elastic properties ans is made from rubber. - ELASTOMERIC A foundation or basic ingredients of a material. - BASE To have something ...... - CENTRIC Is to have it centered,such as your mxilary teeth centered over your mandibular teeth. Is a gelatin-type material derived from seaweed. - AGAR Is the lo...

Extensive clear summary of food physics FPH20306