A heavy iceberg melts at the bottom rather than the top because the melting point decreases due to the pressure of the lower layer being higher (B). As the weight of the iceberg compresses the lower layers, the pressure increases, lowering the melting point of ice according to the principle of pressRead more
A heavy iceberg melts at the bottom rather than the top because the melting point decreases due to the pressure of the lower layer being higher (B). As the weight of the iceberg compresses the lower layers, the pressure increases, lowering the melting point of ice according to the principle of pressure melting. This causes the ice at the bottom to melt first, despite the fact that the temperature may be colder at greater depths. Options (A) and (C) are incorrect as they do not accurately explain the phenomenon. While the temperature gradient within the iceberg may play a role, it is primarily the pressure-induced decrease in melting point that causes bottom-up melting in heavy icebergs. Therefore, option (B) provides the most appropriate explanation for why heavy icebergs melt at the bottom.
A person trapped in a swamp is advised to lie down because as the area increases, the pressure decreases (A). When lying down, the person's weight is distributed over a larger surface area, reducing the pressure exerted on the swamp's surface. Option (A) accurately explains the reason behind this adRead more
A person trapped in a swamp is advised to lie down because as the area increases, the pressure decreases (A). When lying down, the person’s weight is distributed over a larger surface area, reducing the pressure exerted on the swamp’s surface. Option (A) accurately explains the reason behind this advice. Options (B) and (C) are incorrect as they do not reflect the relationship between pressure and area accurately. Option (D) is also incorrect as it suggests that all options are valid, which is not the case. Therefore, option (A) provides the most appropriate explanation for why a person trapped in a swamp should lie down, as it describes the physical principle of pressure distribution and its effect on sinking in soft surfaces like swamps.
Milk becomes sour primarily due to the action of bacteria. Specifically, lactic acid bacteria such as Lactobacillus and Streptococcus ferment the lactose (milk sugar) present in the milk, converting it into lactic acid. This acidification changes the pH of the milk, leading to the sour taste and cauRead more
Milk becomes sour primarily due to the action of bacteria. Specifically, lactic acid bacteria such as Lactobacillus and Streptococcus ferment the lactose (milk sugar) present in the milk, converting it into lactic acid. This acidification changes the pH of the milk, leading to the sour taste and causing the proteins in the milk to coagulate, forming curds. These bacteria are naturally present in milk and other dairy products, and their activity is essential in the production of sour milk, yogurt, and cheese. The fermentation process not only changes the flavor and texture of the milk but also increases its shelf life by inhibiting the growth of spoilage organisms. While bacteria are the primary agents of milk souring, the other options, such as protozoa, viruses, and nematodes, do not play a significant role in this process.
Lactobacillus is the microorganism that plays a crucial role in the process of making curd. When added to milk, it begins a fermentation process where it converts lactose, the natural sugar in milk, into lactic acid. This change in the milk's composition leads to the thickening of the milk and the fRead more
Lactobacillus is the microorganism that plays a crucial role in the process of making curd. When added to milk, it begins a fermentation process where it converts lactose, the natural sugar in milk, into lactic acid. This change in the milk’s composition leads to the thickening of the milk and the formation of curd. The lactic acid also gives curd its distinct sour taste, which many people find appealing. This bacterium is naturally found in milk and dairy products, so it serves as an effective starter culture for curd production. Aside from its role in curd making, Lactobacillus also contributes to the health benefits of curd, as it is known to be beneficial for gut health and digestion. The process is simple and has been practiced for centuries, making curd a staple food in many cultures.
Refrigeration helps in food preservation by reducing the rate of biochemical reactions. By lowering the temperature, refrigeration slows down the growth and activity of bacteria and other microorganisms that can cause spoilage and foodborne illnesses. This method also slows down the rate of enzyme aRead more
Refrigeration helps in food preservation by reducing the rate of biochemical reactions. By lowering the temperature, refrigeration slows down the growth and activity of bacteria and other microorganisms that can cause spoilage and foodborne illnesses. This method also slows down the rate of enzyme activity in foods, which can affect flavor, texture, and overall quality. By keeping the food at a lower temperature, refrigeration helps maintain freshness and extend shelf life. While refrigeration does not necessarily kill bacteria, it inhibits their reproduction, allowing food to be safely stored for a longer period. Additionally, refrigeration can help prevent the growth of mold and yeast on perishable items. Properly storing food in the refrigerator is an effective way to preserve its nutritional value and prevent waste.
A heavy iceberg melts at the bottom rather than the top, because
A heavy iceberg melts at the bottom rather than the top because the melting point decreases due to the pressure of the lower layer being higher (B). As the weight of the iceberg compresses the lower layers, the pressure increases, lowering the melting point of ice according to the principle of pressRead more
A heavy iceberg melts at the bottom rather than the top because the melting point decreases due to the pressure of the lower layer being higher (B). As the weight of the iceberg compresses the lower layers, the pressure increases, lowering the melting point of ice according to the principle of pressure melting. This causes the ice at the bottom to melt first, despite the fact that the temperature may be colder at greater depths. Options (A) and (C) are incorrect as they do not accurately explain the phenomenon. While the temperature gradient within the iceberg may play a role, it is primarily the pressure-induced decrease in melting point that causes bottom-up melting in heavy icebergs. Therefore, option (B) provides the most appropriate explanation for why heavy icebergs melt at the bottom.
See lessA person trapped in a swamp is advised to lie down because
A person trapped in a swamp is advised to lie down because as the area increases, the pressure decreases (A). When lying down, the person's weight is distributed over a larger surface area, reducing the pressure exerted on the swamp's surface. Option (A) accurately explains the reason behind this adRead more
A person trapped in a swamp is advised to lie down because as the area increases, the pressure decreases (A). When lying down, the person’s weight is distributed over a larger surface area, reducing the pressure exerted on the swamp’s surface. Option (A) accurately explains the reason behind this advice. Options (B) and (C) are incorrect as they do not reflect the relationship between pressure and area accurately. Option (D) is also incorrect as it suggests that all options are valid, which is not the case. Therefore, option (A) provides the most appropriate explanation for why a person trapped in a swamp should lie down, as it describes the physical principle of pressure distribution and its effect on sinking in soft surfaces like swamps.
See lessBy which of the following milk becomes sour?
Milk becomes sour primarily due to the action of bacteria. Specifically, lactic acid bacteria such as Lactobacillus and Streptococcus ferment the lactose (milk sugar) present in the milk, converting it into lactic acid. This acidification changes the pH of the milk, leading to the sour taste and cauRead more
Milk becomes sour primarily due to the action of bacteria. Specifically, lactic acid bacteria such as Lactobacillus and Streptococcus ferment the lactose (milk sugar) present in the milk, converting it into lactic acid. This acidification changes the pH of the milk, leading to the sour taste and causing the proteins in the milk to coagulate, forming curds. These bacteria are naturally present in milk and other dairy products, and their activity is essential in the production of sour milk, yogurt, and cheese. The fermentation process not only changes the flavor and texture of the milk but also increases its shelf life by inhibiting the growth of spoilage organisms. While bacteria are the primary agents of milk souring, the other options, such as protozoa, viruses, and nematodes, do not play a significant role in this process.
See lessWhich of the following microorganisms is used in making curd?
Lactobacillus is the microorganism that plays a crucial role in the process of making curd. When added to milk, it begins a fermentation process where it converts lactose, the natural sugar in milk, into lactic acid. This change in the milk's composition leads to the thickening of the milk and the fRead more
Lactobacillus is the microorganism that plays a crucial role in the process of making curd. When added to milk, it begins a fermentation process where it converts lactose, the natural sugar in milk, into lactic acid. This change in the milk’s composition leads to the thickening of the milk and the formation of curd. The lactic acid also gives curd its distinct sour taste, which many people find appealing. This bacterium is naturally found in milk and dairy products, so it serves as an effective starter culture for curd production. Aside from its role in curd making, Lactobacillus also contributes to the health benefits of curd, as it is known to be beneficial for gut health and digestion. The process is simple and has been practiced for centuries, making curd a staple food in many cultures.
See lessRefrigeration helps in food preservation by
Refrigeration helps in food preservation by reducing the rate of biochemical reactions. By lowering the temperature, refrigeration slows down the growth and activity of bacteria and other microorganisms that can cause spoilage and foodborne illnesses. This method also slows down the rate of enzyme aRead more
Refrigeration helps in food preservation by reducing the rate of biochemical reactions. By lowering the temperature, refrigeration slows down the growth and activity of bacteria and other microorganisms that can cause spoilage and foodborne illnesses. This method also slows down the rate of enzyme activity in foods, which can affect flavor, texture, and overall quality. By keeping the food at a lower temperature, refrigeration helps maintain freshness and extend shelf life. While refrigeration does not necessarily kill bacteria, it inhibits their reproduction, allowing food to be safely stored for a longer period. Additionally, refrigeration can help prevent the growth of mold and yeast on perishable items. Properly storing food in the refrigerator is an effective way to preserve its nutritional value and prevent waste.
See less