List-I | List-II | ||
(A) | Quality Assurance | (I) | Process of implementation and monitoring of quality systems like TQM, ISO |
(B) | Quality control | (II) | Process of problem solving with the purpose of getting a 'zero-defect product |
(C) | Quality Management | (III) | Characteristics of the product that are given by the buyer or desired by the consumer |
(D) | Specifications | (IV) | Process of preventive problem management |
Which among the following are physical hazards present in foods?
(A) Stones
(B) Pesticide residues
(C) Match sticks
(D) Stems and seeds
(E) Veterinary residues
List-I | List-II | ||
(A) | Food Quality | (I) | Assurance that food will not cause any harm to the consumers |
(B) | Toxicity | (II) | Relative probability that harm or injury will result when substance is not used in prescribed manner and quantity |
(C) | Food Safety | (III) | Capacity of a substance to produce harm or injury of any kind under any conditions |
(D) | Hazard | (IV) | Attributes that influence a product's value to consumers |
Match List-I with List-II
\[\begin{array}{|l|l|} \hline \text{List-I (Soil component)} & \text{List-II (Definition)} \\ \hline (A)~\text{Azonal soils} & (I)~\text{An individual natural aggregate of soil particles.} \\ (B)~\text{Regoliths} & (II)~\text{Organisms living in the soil or ground} \\ (C)~\text{Ped} & (III)~\text{Soils have uniformity from the top-surface to the base, and do not have well-developed soil horizons.} \\ (D)~\text{Edaphons} & (IV)~\text{Zone of loose and unconsolidated weathered rock materials.} \\ \hline \end{array}\]
Choose the correct answer from the options given below:
Match List-I with List-II
\[\begin{array}{|l|l|} \hline \text{List I Content of humus} & \text{List II Percentage of contents} \\ \hline \text{(A) Carbon} & \text{(I) 35-40\%} \\ \hline \text{(B) Oxygen} & \text{(II) ~5\%} \\ \hline \text{(C) Hydrogen} & \text{(III) 55-60\%} \\ \hline \text{(D) Nitrogen} & \text{(IV) 15\%} \\ \hline \end{array}\]
Choose the correct answer from the options given below: