cExams.net
General Knowledge - General Awareness


1. The world's first woman Prime Minister was


2. Which of the following was the physician who adored Kanishka's court


3. Which of the following animals was generally not known to the Indus Valley People


4. Which of the following king started the Vikram Sanvad?


5. Which one of the following is the first season of the year according to Indian convention?



6. The first feature film (talkie) produced in India was


7. According to United Nations Food and Agriculture Organization (FAO), in India, the share of food component in the Consumer Price Index is around


8. Which of the following paper sizes is the largest?


9. Where is the UN International Crime and Justice Research Institute located :


10. The Bandung Conference (1955) was held in


General Knowledge

1. World Geography -Test-01
2. World Geography -Test-02
3. World Geography -Test-03
4. Geography of India -Test-01
5. Geography of India -Test-02
6. Geography of India -Test-03
7. Geography of India -Test-04
8. Geography of India -Test-05
9. History of India - Test - 01
10. History of India - Test - 02
11. History of India - Test - 03
12. History of India - Test - 04
13. History of India - Test - 05
14. History of India - Test - 06
15. History of India - Test - 07
16. INM-Test-01
17. INM-Test-02
18. INM-Test-03
19. INM-Test-04
20. INM-Test-05
  • What to Eat in Orissa
  • Thomas Edison
  • Cure for Alzheimers Disease
  • Best Photo Apps
  • What to Eat in Madhya Pradesh
  • GK Famous Places in India

  • Benefits of Kumquat fruit

    Composition

    Theessential oilof kumquat peel contains much of the aroma of the fruit, and is composed principally oflimonene, which makes up around 93% of the total.[7]Besides limonene andalpha pinene(0.34%), bothmonoterpenes, the oil is unusually rich (0.38% total) insesquiterpenessuch as ? bergamotene(0.021%),caryophyllene(0.18%), ? humulene(0.07%) and ? muurolene(0.06%), and these contribute to the spicy and woody flavor of the fruit.Carbonylcompounds make up much of the remainder, and these are responsible for much of the distinctive flavor. These compounds includeesterssuch asisopropyl propanoate(1.8%) andterpinyl acetate(1.26%);ketonessuch ascarvone(0.175%); and a range ofaldehydessuch ascitronellal(0.6%) and2 methylundecanal. Other oxygenated compounds includenerol(0.22%) and trans linalool oxide(0.15%).


    Chourishi Systems