ANS:B - Evacuate

No answer description is available. 

ANS:D - All of the above.

No answer description is available. Let's discuss.

ANS:A - horizontal sights

An alidade is a device that allows one to sight a distinct object and use the line of sight to perform a task. This task can be, for example to draw a line on a plane table in the direction of the object or to measure the angle to the object from some reference point.

The line of sight is parallel to the fiducial edge only for horizontal angle because plane table inclined perpendicular to line of sight.

ANS:B - (f₂ - f₁)/f₀

No answer description is available.

ANS:D - none of these.

The relative saturation of an unsaturated mixture of gas and vapor refers to the degree of saturation of the vapor phase relative to its saturation point at the given temperature and pressure. It is defined as the ratio of the partial pressure of the vapor in the mixture to the saturation vapor pressure of the pure substance at the same temperature. The relative saturation of an unsaturated mixture is indeed independent of the nature of the vapor, as it only depends on the partial pressure of the vapor in the mixture and the saturation vapor pressure of the pure substance at the given temperature. Similarly, it is independent of the composition of the mixture because it is determined solely by the partial pressure of the vapor. However, the relative saturation of an unsaturated mixture is dependent on the temperature of the mixture because the saturation vapor pressure of the pure substance is temperature-dependent. As the temperature changes, the saturation vapor pressure changes, thereby affecting the relative saturation of the mixture. So, the correct answer is: temperature of the mixture.

ANS:B - Froude

The ratio of inertial forces to gravity forces is called the Froude number. The Froude number (FrFrFr) is a dimensionless number used in fluid mechanics to compare inertial forces to gravitational forces. It is defined as: Fr=vgLFr = \frac{v}{\sqrt{gL}}Fr=gL​v​ where:

• vvv is the characteristic velocity of the flow,
• ggg is the acceleration due to gravity,
• LLL is a characteristic length (such as the depth of water in an open channel).

ANS:B - disacchride

The correct answer is: disaccharide

Explanation:

Explanation of Disaccharide

1. Structure

• Composition: Disaccharides consist of two simple sugars (monosaccharides) joined together. This bond forms through a dehydration reaction, which involves the removal of a water molecule.
• Common Examples: Some well-known disaccharides include:
  • Sucrose: Composed of glucose and fructose (table sugar).
  • Lactose: Composed of glucose and galactose (milk sugar).
  • Maltose: Composed of two glucose molecules (malt sugar).

2. Formation and Breakdown

• Formation: Disaccharides are formed through condensation reactions where two monosaccharides combine, releasing water.
• Hydrolysis: Disaccharides can be broken down into their constituent monosaccharides through hydrolysis, which adds water and is often catalyzed by enzymes.

3. Functions and Roles

• Energy Source: Disaccharides serve as important sources of energy. When consumed, they are broken down into monosaccharides and utilized by the body.
• Taste and Sweetness: Many disaccharides, especially sucrose and lactose, contribute to the sweetness of foods.

4. Digestion and Absorption

• Digestive Enzymes: Specific enzymes are required to break down disaccharides into monosaccharides. For example, sucrase breaks down sucrose, lactase breaks down lactose, and maltase breaks down maltose.
• Absorption: Once digested into monosaccharides, they are absorbed into the bloodstream and transported to cells for energy.

Summary

ANS:C - Mumbai

Mumbai becomes the first city in South Asia to top CDP's climate action list.

ANS:C - Himalayan Yak

The Himalayan yak has been accepted as a food animal by the scientific panel of Food Safety and Standard Authority of India (FSSAI).

ANS:B - 5 to 10

The correct answer is: 20 to 30

Explanation:

1. Composition of Sugarcane

• Sucrose Concentration: Sugarcane primarily contains sucrose, a disaccharide, which accounts for the majority of its sugar content. This high concentration is what makes sugarcane an ideal raw material for sugar production.

2. Economic Importance

• Sugar Production: With a sugar content of 20 to 30%, sugarcane is economically viable for large-scale sugar production. This concentration allows for efficient extraction processes in sugar mills.
• Byproducts: In addition to sugar, sugarcane can be processed to produce byproducts like molasses, bagasse, and ethanol, all contributing to its economic value.

3. Variability Factors

• Environmental Influence: The sugar content can vary based on factors such as climate, soil type, and agricultural practices. Optimal conditions can lead to higher sugar yields within this range.
• Cultivar Differences: Different sugarcane varieties may have varying sugar content, but most commercially grown varieties fall within the 20 to 30% range.

4. Harvesting and Processing Implications

• Harvest Timing: The sugar content can influence the timing of harvesting. Higher sugar levels are usually desirable, leading to strategic decisions on when to harvest for maximum yield.
• Processing Efficiency: The sugar content directly affects the efficiency of extraction processes in sugar mills, influencing the overall yield and profitability of sugar production.

Summary