Match the LIST-I with LIST-II
The essential proteins present in wheat grain include:
(A) Albumins
(B) Globulins
(C) Glutenin
(D) Gliadins
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Probiotics usually consist of:
(A) Lactobacillus
(B) Saccharomyces boulardii
(C) Bifidobacterium
(D) Zymomonas
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Match List-I with List-II
List-I | List-II |
---|---|
(A) Apple | (II) 1.7 - 3.3°C |
(B) Tomato | (IV) 3.9 - 5.6°C |
(C) Orange | (III) 7.2 - 8.9°C |
(D) Mango | (I) 0.0 - 1.7°C |
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Match List-I with List-II
List-I | List-II |
---|---|
(A) Specific yield | (III) Ratio of volume of water a material retains after drainage by gravity to the total volume |
(B) Coefficient of storage | (II) Volume of water the aquifer releases from or takes into storage per unit area of the aquifer |
(C) Specific retention | (I) Volume of water released or stored per unit surface area of the aquifer per unit change in the component of head normal to that of the surface |
(D) Transmissivity | (IV) Rate at which water gets transmitted through a unit width of the aquifer and extending through the full saturated thickness of the aquifer, under a hydraulic gradient |
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Match List-I with List-II
List-I | List-II |
---|---|
(A) Podzolization | (I) Silica accumulation |
(B) Laterization | (III) Iron and aluminum oxides |
(C) Lessivation | (II) Clay migration |
(D) Pedoturbation | (IV) Intermixing of soil particles due to external factors |
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