The force required to keep a body moving in uniform velocity on a frictionless surface is MCQ with Answer and Explanation

The force required to keep a body moving in uniform velocity on a frictionless surface is
A. Equal to its weight
B. Zero
C. Product of mass and velocity
D. Equal to applied force
Answer: Option B
Solution (By JKExamLibrary)
On a frictionless surface, no net external force is required to maintain uniform velocity (Newton's first law). Only to change velocity force is needed. Thus, force required is zero. If friction present, force would be needed to balance friction.

This question belongs to: Science Physics

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Practice More Physics Questions

Question #1 Report Error
The dimensional formula of surface tension is
A. [ML⁰T⁻²]
B. [MLT⁻²]
C. [MT⁻²]
D. [ML⁻¹T⁻²]

Correct Answer: Option C


Explanation:
Surface tension = force/length. Force dimensions [MLT⁻²], length [L], so [MLT⁻²]/[L] = [MT⁻²]. Also energy per area gives same dimensions: [ML²T⁻²]/[L²] = [MT⁻²].

This question belongs to: Science Physics
Question #2 Report Error
A body starts from rest and moves with uniform acceleration a. The ratio of distances covered in the 1st, 2nd, and 3rd seconds of motion is:
A. 1:3:5
B. 1:4:9
C. 1:2:3
D. 1:1:1

Correct Answer: Option A


Explanation:
Distance covered in nth second: sₙ = u + a(2n-1)/2. With u=0, sₙ ∝ (2n-1). For n=1: 2(1)-1=1; n=2: 3; n=3:5. Thus ratio 1:3:5. This result holds for any uniformly accelerated motion starting from rest. The distances covered in successive equal time intervals follow odd number ratio. Memory aid: This is a standard result derivable from s = ut + ½at² by calculating s at t=n and t=n-1. Frequently appears in competitive exams testing equation of motion applications.

This question belongs to: Science Physics
Question #3 Report Error
Why does food cook faster in a pressure cooker?
A. Increased pressure raises the boiling point of water.
B. The metal of the cooker conducts heat much faster.
C. The trapped steam adds extra heat directly to the food.
D. Increased pressure lowers the boiling point of water.

Correct Answer: Option A


Explanation:
In an open vessel, water boils at 100°C, and extra heat merely creates steam rather than raising the temperature. A pressure cooker traps steam, increasing the internal pressure above atmospheric pressure. Increased pressure raises the boiling point of water (often to around 120°C). Cooking the food at this higher temperature significantly reduces cooking time.

This question belongs to: Science Physics