Related Questions

A bird under controlled diet is fed daily 300 grams of a mixture of two foods: food A and food B. Food A contains 10% protein and food B contains 15% proten. If the bird's diet provides exactly 38 grams of protein daily, how many grams of food A are there in the mixture?
A 100
B 140
C 150
D 160
A bird under controlled diet is fed daily 300 grams of a mixture of two foods; food A and food B, Food A contains 10% protein and food B contains 15% proten. If the bird's diet provides exactly 38 grams of protein daily. how many grams of food A are there in the mixture?
A 100
B 140
C 150
D 160
Accpording to the passage, which one is the cause of food poisoning ?
A keping cold food always cold
B keeping hot food always hot
C cooking food at safe temperature
D not serving food properly
According to the passage, fast food companies use thingslike glue and glycerin on hamburgers that appear in advertisements because I. no one actually has to eat the food used in the commercial II. it is important that people who see these advertisements would pay for the food being advertised III. filming a commercial or a print ad can take a very long time .
A I, II and III
B II and III only
C I only
D I and II only
It is dangerous to leave the car engine running in a closed garage, because it may cause serious pollution due to poisoning by emission of
A CO2
B CO
C Unburnt petrol
D SO2
If all bullets could not be removed from gun shot injury of a man, it may cause poisoning by
A Mercury
B Lead
C Iron
D Arsenic
the organisms causing food poisoning are all except _
A Staphyllococcus aureus
B Streptococcus pyogenes
C Salmonella typhimurium
D Clostridium botulinum
Who are at great risk from food poisoning ?
A young surdents staying at hostels
B officers staying at office for more than 12 hours
C older people with weaker immune system
D healt scientisist
Preformed toxin induced food poisoning is/are
A Staphylococus aureus
B Clostridium perfringens
C Bacillus cereus
D E. Coli
E Salmonella typhi
Bacteria associated with food poisoning are
A Clostridium perfringens
B Staphylococcus aureus
C Salmonella Typhi
D Bacillus anthracis
E Listeria monocytogenes

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