Conversion of milk to curd improves its nutritional value by increasing the amount of
Vitamin D
Vitamin A
Vitamin E
Vitamin B12
D.
Vitamin B12
The curd is more nourishing than milk. It has enriched presence of vitamins specially Vit-B12.
The two functional groups characteristic of sugars are
Hydroxyl and methyl
Carbonyl and methyl
Carbonyl and hydroxyl
Carbonyl and phosphate
Which of the following flowers only once in its life-time
Bamboo species
Jackfruit
Papaya
Mango
Artificial selection to obtain cows yielding higher milk output represents
Stabilizing selection as it stabilizes this character in the population
Directional as it pushes the mean of the character in one direction
Disruptive as it splits the population into two one yielding higher output and the other lower output
Disruptive as it splits the population into two one yielding higher output and the other lower output
A ‘new’ variety of rice was patented by a foreign company, though such varieties have been present in India for a long time. This is related to
Co-667
Sharbati Sonora
Basmati
Lerma Rojo
