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Which among the following is the largest producer of soybeans in the world?
Consider the given statement and decide which of the given assumptions is implicit in the statement Statement: Eat fruits and vegetables for a healthy life. Assumption: I. Fruits and vegetables provide essential nutrients for a healthy life. II. Soybeans are beneficial for health.
Natto is produced from fermenting _____________
Which of the following are true with regard to anaerobic respiration in bacteria?
P. The final electron acceptor is an inorganic substance other than molecular oxygen.
Q. The number of ATP molecules produced per glucose molecule is more than that produced in aerobic respiration.
R. The number of ATP molecules produced per glucose molecule is less than that produced in aerobic respiration.
S. Only substrate level phosphorylation is used to generate ATP.
Steps given are to draw an involute of a given square ABCD. Arrange the steps. i. With B as centre and radius BP1 (BA+ AD) draw an arc to cut the line CB-produced at P2. ii. The curve thus obtained is the involute of the square. iii. With centre A and radius AD, draw an arc to cut the line BA-produced at a point P1. iv. Similarly, with centres C and D and radii CP2 and DP3 respectively, draw arcs to cut DC-produced at P3 and AD-produced at P4.
Consider the following statements regarding bioethanol. 1. It can be made by fermenting some plant by-products. 2. It can be blended with petrol to make a transport fuel. 3. It cannot be prepared from fruits. 4. The end-products of the combustion of bioethanol are heat, vapour and Carbon Dioxide. Which of the following statements given above is/are correct?
In the question below, which one of the given responses would be a meaningful order of the following words? 1. Fermenting the grapes 2. Clarification of wine 3. Packaging/ Bottling of wine 4. Harvesting the grapes 5. Crushing and pressing the grapes 6. Aging of wine
Which of the following bacteria are used for fermenting idli and dosa?
Which of the following is obtained by fermenting milk?
Following are the properties of egg.
1. Binding
2. Browning
3. Emulsifying
4. Fermenting
5. Thickening
6. Leavening