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General Science


1. To make food more palatable and'digestible avoid


2. Which is the rich'source of vitamin C ?


3. Human milk is a rich source of as compared to cow's milk.


4. Main principle of food presevation is


5. Rich source of vitamin A is



6. Which of the following food items is absorbed in the stomach ?


7. Vegetable proteins are not of very good quality because these lack some essential amino acids. But their quality can be improved by supplementation. Therefore the best combination can be


8. Rate of spoilage of food is accelerated by


9. Breakhown of food nutrients into their Simpler units for better absorption and utilization, is brought about by


10. To preserve more nutrients vegetables should be cooked


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
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  • What to Eat in Andhra Pradesh

    Chapati

    Chapathi is an unleavened flatbread (also known as roti) from Nepal, Bangladesh, India and Pakistan. It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa in countries such as Somalia but Somali flatbread is different from the Indian chapati and is more like a paratha, Kenya, Tanzania, and Uganda, with the laobing flatbread serving as a local variation in China. Chapati is known as sapati or doday in the Pashto language.


    Chourishi Systems