Question
_________Â has been chosen by the Digital India
Corporation to manage the Cloud and content delivery network for the Digital Infrastructure for Knowledge Sharing (DIKSHA) & will ensure seamless access to educational content across mobile and web platforms, benefiting students in remote areas.ÂSolution
Bharti Airtel has been chosen by the Digital India Corporation to manage the Cloud and content delivery network for the Digital Infrastructure for Knowledge Sharing (DIKSHA). Airtel will ensure seamless access to educational content across mobile and web platforms, benefiting students in remote areas. Airtel will be responsible for end-to-end management of DIKSHA’s online platforms across its mobile application and website. These will now be powered by Airtel Cloud and will be made seamlessly accessible to students across the country for free educational content in their preferred Indian language.Set up in 2017, DIKSHA is a national platform for school education, an initiative of National Council for Educational Research and Training (NCERT), under the Ministry of Education (MoE). It has been adopted by almost all the states, union territories, central autonomous bodies and boards including CBSE.Students, particularly in far-flung and remote locations, will be able to easily enrol onto the platform. Airtel Cloud will also lead the migration of DIKSHA to Oracle Cloud and offer its managed services along with CDN solutions.
Watery soft rot is mostly found in:
The principal microorganism for yogurt is ______________________
During processing, foods can get contaminated because of:
a.   Equipments
b.   Labour
c.   Raw materials
Which of the following microorganisms cannot tolerate oxygen?
At which pH fruits and vegetables are divided into acidic and non-acidic for thermal processing:
Which plant hormone is considered a ripening agent?
Major protein found in wheat is/are
The effectiveness of many chemical preservatives depends primarily on the food:
Most enzymes are active in pH range
a)Â Â Â 3.5-9.5
b)Â Â Â 4.5-8
c)Â Â Â 4-7
d)Â Â Â 3.5-6
Preservative used as anti-mold agent in bread