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ATQ, For I: Let speed of ‘Amit’ be ‘a’ km/hr Therefore, speed of ‘Bhanu’ = (32 – a) km/hr According to the question, 5a – 2(32 – a) = 20 Or, 5a + 2a – 64 = 20 Or, 7a = 84 Or, a = 12 Therefore, speed of ‘Amit’ = a = 12 km/hr Therefore, I is true. For II: Let speed of ‘Amit’ be ‘b’ km/hr Therefore, speed of ‘Bhanu’ = (45 – b) km/hr According to the question, 5b – 3.2(45 – b) = 20 Or, 5b + 3.2b – 144 = 20 Or, 8.2b = 164 Or, b = 20 Therefore, speed of ‘Amit’ = b = 20 km/hr Therefore, II is true. For III: Let speed of ‘Amit’ be ‘w’ km/hr Therefore, speed of ‘Bhanu’ = (40 – w) km/hr According to the question, 5w – 10(40 – w) = 20 Or, 5w + 10w – 400 = 20 Or, 15w = 420 Or, w = 28 Therefore, speed of ‘Amit’ = w = 28 km/hr Therefore, III is false.
The form in which Vitamin D occurs in foodof animal origin is called as:
The heat produced by respiration in fruit & vegetable is known as………
The flour improver used for improving dough quality is
The clinical signs of vitamin A deficiency are:
Options:
1.Bitot spots
2. Corneal Xerosis
3. Encephalopathy
4. Acrodermatitis enteropathica
An IMF is characterized by a moisture content of approximately…….and a water activity (aw) between……..
...In high-temperature short-time (HTST) method of pasteurization, milk is exposed to a temperature of
Which of the following statement not true about Thermophilic Anaerobic Spoilage
The microwave frequency used in food industry is:
The source of enzyme alpha- amylase is:
Options:
1. Yeast
2. Bacteria
3. Mold
4. Virus
Which of the following statements is/are correct?
a. Better the medium for growth for the microorganisms, more heat resistant are t...