1. To levitate bullet trains from the track.
2. Memory or storage element in the computer

They can be used to replace or even heal damaged tissues in the body. They can serve as a built in repair system for the human body, replenishing other cells as long as a person is still alive.

1. Seed has only one cotyledon.
2. They have fibrous root system, leaves with parallel ventation.
3. Flowers are trimerous.
4. Pollination occurs by wind.

i) The incident ray, the reflected ray and the normal at the point of intersection all lie in the same plane.
ii) The ratio of the sine of the angle of incidence (i) to the sine of the angle of refraction (r) is equal to the refractive index of the medium, which is a constant.
\(\frac { \sin\ i }{ \sin\ r } \)= μ

(i)  Keyboard
(ii) Mouse
(iii) Barcode reader
(iv) Digital Camera

When aseptate without (cross wall) mycelium contains many nuclei it is called as coenocytic mycelium.

C = K - 273
C = 300 - 273
C = 27 celsius

During electrolysis, Brine is eleitrolysed to produce, chlorine and hydrogen gases along with sodium hydroxide.

Refraction in medium:
i. Refraction of light depends on the speed of light in the medium.
ii. When the speed-of-light is more, bending is less
iii. When the speed of light is less, bending is more
Refractive index of some substance:

Biological effects:
a) Spoilage of food and Vegetables:
i. Food spoilage may be defined as any change that causes food unfit for human consumption.
ii. The chemical reactions catalysed by the enzymes result in the degradation of food quality.
iii. It develops bad tastes, odour, deterioration and loss of nutrients.
iv. (eg.) 1. Rotten eggs develop a bad smell due to the formation of hydrogen sulphide gas.
v. (eg.) 2. Decaying of vegetables and fruits due to microbes.
b) Rancidity of fishes and meat:
i. Fishes and meat contain high levels of polyunsaturated fatty acids.
ii. When exposed to air or light these polyunsaturated fatty acids undergo oxidation causing bad odour.
iii. This process is known as rancidity.
c) Apples and fruits turn brown when cut:
i. The cells of apples, fruits and other vegetables contain an enzyme called poly phenol oxidase or tyrosinase.
ii. This enzyme when comes in contact oxygen catalyses a biochemical reaction of plants phenolic compounds to brown pigments known as melanins.
iii. This chemical reaction is browning.

Inspiration (Inhalation)
► The process of taking air into the lungs is called inspiration,
► During inspiration, the sternum is pushed up and outward and the diaphragm is pulled down
► This increases the volume of the thoracic cavity the pressure decreases.
► The air outside the body flows into the lungs.
► Here the exchange of gases takes place between the air and blood.
Expiration (Exhalation)
► The process of expelling air from the lungs is called expiration or exhalation.
► Upon exhalation, the lungs recoil to force the air out of the lungs
► The intercostal muscles relax, returning the chest wall to its original position.
► During exhalation, the diaphragm also relaxes, moving higher into the thoracic cavity.
► This increases the pressure within the thoracic cavity relative to the environment.
► Air rushes out of the lungs due to the pressure gradient.
► This movement of air out of the lungs is a passive event.
Exchange of gases in the Alveoli:
► The content of oxygen in the inhaled air in alveoli is more than the blood flowing through the capillaries
► So, the oxygen moves into the blood by simple diffusion.
► Haemoglobin in the blood combines with oxygen to form oxyhaemoglobin.
► The blood carrying oxygen reaches the heart through blood vessels.
► The heart pumps it to all the tissue in the body.
► The tissue releases carbon-dioxide which is carried back to alveoli by the blood.
► Carbon dioxide diffuses from the blood to the air in the alveoli and it sent out of the body when the air is exhaled.

Angle of inclination = 90°
Number of images for=\(\frac { { 360 }^{ 0 } }{ \theta } -1=\frac { { 360 }^{ 0 } }{ { 90 }^{ 0 } }\)-1=4-1=3