AIEEE Questions

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Eukaryotic cells all have a nucleus. Eukaryotes are organisms that are multicellular, although there are some examples of single cellular eukaryotes. So eukaryotic cells can be either cell with a nucleus or a eukaryotic organism's cell.

The most important feature to judge whether it has nucleus membrane.

And for other choices, they are the common features of eukaryote and prokaryote.

Number of spectral lines from a state n to ground state is

                   n(n-1)/2 = 6

Here the given series follows a pattern that,

2² - 0 = 4  

3² - 1 = 8  

4² - 2 = 14

5² - 3 = 22

6² - 4 = 32

Hence, the missing number is 32

Method 2 ::

The difference between 4 and 8 is 4, the difference between 8 and 14 is 6, the difference between 14 and 22 is 8. So the next difference between 22 and the next number will be 10 since it follows (4,6,8,10 - add +2 each time)

Hence, 22 + 10 = 32 is the missing number.

3000 – 3 = 2997

Screws weight = 90x100 = 9000gms
bolts weight = 100 x 150 = 15000gms
weight = screws + bolts => 24000 gms =>24 kg
Given entire box weight = 35.5kg
empty box = entire box weight - weight => 35.5kg - 24kg => 11.5kg
so the empty box is 11.5kg.

The stability of the ions is determined by the energy of the lone pairs. Carbon has the least effective nuclear charge (Zeff) and so the lone pair on the CH3− ion has the highest energy, making it the least stable ion and so the strongest base. The Zeff increases as we move across the period until we get to fluorine which has the greatest Zeff and so its lone pairs have the lowest energy, making F− the least basic ion.

In order of decreasing basicity they are ranked LiCH3 > LiNH2 > LiOH > LiF. We are dealing with the ions F−, OH−, NH2− and CH3− and so the factor which influences their basicity is the stability of the ion compared to its conjugate acid.

The process of conversion of milk into curd is called fermentation.  It is a chemical change. Milk consists of globular proteins called casein. As the microorganism lactobacillus react with milk and turn it to curd. For it 37 degree temperature is needed. But sometimes when it does not get favourable condition, then other microorganism react and makes the curd taste different.