1) Which physical quantity is equal to displacement / time ? a) Speed b) Velocity c) Distance d) Acceleration 2) What is meant by momentum ? a) Sum of mass and velocity. b) Product of mass and velocity. c) Divide of mass and velocity. d) Deduct of mass and velocity. 3) What physical principle involved in the diagram shown ? a) Impulsive force b) Gravitational force c) Conservation of momentum d) Inertia 4) Diagram shows a balloon with air rushing out from the nozzle of the balloon. This situation is explained by a) inertia b) impulse c) impulsive force d) Newton's third law 5) Diagram shows a ball is thrown vertically upwards at a velocity of 20 m s-1. What is the maximum height achieved by the ball ? a) 20.39 m b) 19.81 m c) 13.23 m d) 15.89 m 6) Diagram shows a stroboscopic photographer of a ball dropped from the height. Which physical quantity remains constant as the ball falls ? a) Velocity b) Momentum c) Acceleration d) Kinetic energy 7) Diagram shows a feather and a stone falling in two different conditions. Which statement is correct about the motion in a vacuum ? a) The feather and the stone fall with constant velocity. b) The feather and the stone have the same kinetic energy. c) The feather and the stone reach the ground at the same time. d) The gravitational force acting on the feather and the stone are the same. 8) The mass of a student an Earth is 80.59 kg. Part A ) What is his weight on the Earth ? Part B ) What is his weight on the Moon if Earth's gravitational strength is six times the gravitational strength of the Moon ? a) A) 791 N B) 132 N b) A) 780 N B) 120 N c) A) 700 N B) 132 N d) A) 791 N B) 180 N 9) Which situation shows the momentum is not conserved ? a) b) c) d) 10) Figure shows the chili sauce can be easily poured out if the bottle is moved fast downwards and stopped suddenly abruptly. What is the cause in the diagram > a) Mass of chili sauce b) Inertia of chili sauce c) Gravitational pull of chili sauce d) Air resistance against chili sauce

Form 4 Physics - Chapter 2 : Force and Motion I

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