Mr. X is eating curd/yoghurt. For this food intake in a food chain he should be considered as occupying:

Mr. X is eating curd/yoghurt. For this food intake in a food chain he should be considered as occupying:
by

1 Answer

Answer :

Mr. X is eating curd/yoghurt. For this food intake in a food chain he should be considered as ... level C. third trophic level D. fourth trophic level
by

Related questions

Mr. X is eating curd/yogurt. For this intake in a food chain he should be considered as Occupying (a) First tropic level (b) Second tropic level (c) Third tropic level (d) Fourth tropic level

Description : Mr. X is eating curd/yogurt. For this intake in a food chain he should be considered as Occupying (a) First tropic level (b) Second tropic level (c) Third tropic level (d) Fourth tropic level

Last Answer : (c) Third tropic level

What happens when milk is converted into curd or yoghurt? -Biology

Description : What happens when milk is converted into curd or yoghurt? -Biology

Last Answer : answer:

Eating curd at night is good or bad?

Description : Eating curd at night is good or bad?

Last Answer : Eating curd is good and easily digestible one. But eating curd in night times may cause cold problems. The best time to eat curd is afternoon. It depends on you.

The nurse teaches the patient with gastroesophageal reflux disease (GERD) which of the following measures to manage his disease? a) Avoid eating or drinking 2 hours before bedtime. The patient should not recline with a full stomach. b) Minimize intake of caffeine, ****, milk, and foods containing peppermint and spearmint. The patient should be instructed to avoid the listed foods and food components. c) Elevate the foot of the bed on 6- to 8-inch blocks The patient should be instructed to elevate the head of the bed on 6- to 8-inch blocks. d) Eat a low carbohydrate diet The patient is instructed to eat a low-fat diet

Description : The nurse teaches the patient with gastroesophageal reflux disease (GERD) which of the following measures to manage his disease? a) Avoid eating or drinking 2 hours before bedtime. The patient should not ... blocks. d) Eat a low carbohydrate diet The patient is instructed to eat a low-fat diet

Last Answer : a) Avoid eating or drinking 2 hours before bedtime. The patient should not recline with a full stomach.

For individuals known to be dying by virtue of age and/or diagnoses, which of the following signs indicate approaching death: a) Increased restlessness As the oxygen supply to the brain decreases, the patient may become restless. b) Increased wakefulness As the body weakens, the patient will sleep more and begin to detach from the environment. c) Increased eating For many patients, refusal of food is an indication that they are ready to die. d) Increased urinary output Based upon decreased intake, urinary output generally decreases in amount and frequency.

Description : For individuals known to be dying by virtue of age and/or diagnoses, which of the following signs indicate approaching death: a) Increased restlessness As the oxygen supply to the ... Increased urinary output Based upon decreased intake, urinary output generally decreases in amount and frequency.

Last Answer : a) Increased restlessness As the oxygen supply to the brain decreases, the patient may become restless.

Can I have trouble with yoghurt a week?

Description : Wrecked?

Last Answer : Smell it! If it stinks, do not eat it or if it is sour. Otherwise edible.

Yoghurt Consumption

Description : How often do you drink yoghurts?

Last Answer : I drink almost yogurt every day. Danone red orchard.

Yoghurt

Description : What yogurts do you like?

Last Answer : Danone Red Fruit is my favorite.

Is yoghurt uncountable?

Description : Is yoghurt uncountable?

Last Answer : Feel Free to Answer

Where's the date on a Activia yoghurt is 21/02 out of date?

Description : Where's the date on a Activia yoghurt is 21/02 out of date?

Last Answer : Our Activia Shot Probiotic Drink and Activia Plain yogurt do not contain Gelatin. Is it possible to consume Activia after its expiry date? Like all dairy products, yogurt should preferably be eaten by the ââ ... ¬Â date. However, if it is only slightly past the expiry date, there is no danger.

Cheese and yoghurt are products of: (a) Pasteurization (b) Fermentation (c) Dehydration (d) Distillation

Description : Cheese and yoghurt are products of: (a) Pasteurization (b) Fermentation (c) Dehydration (d) Distillation

Last Answer : Ans. ((b))

In Yoghurt preparation — bacterial culture is used. a. Lactobacillus bulgaricus b. Streptococcus thermophilus c. Both a & b d. None of these

Description : In Yoghurt preparation — bacterial culture is used. a. Lactobacillus bulgaricus b. Streptococcus thermophilus c. Both a & b d. None of these

Last Answer : c. Both a & b

Ski yoghurt represents which type of product for most consumers? A)convenience B)shopping C)speciality D)unsought

Description : Ski yoghurt represents which type of product for most consumers? A)convenience B)shopping C)speciality D)unsought

Last Answer : A)convenience

Should college students be "occupying" anything? Shouldn't people who live in the projects be mad?

Description : Should college students be "occupying" anything? Shouldn't people who live in the projects be mad?

Last Answer : Everyone should be mad. Why limit it to just one group?

Which was the occupying power in Western Sahara and which is the present power?

Description : Which was the occupying power in Western Sahara and which is the present power?

Last Answer : Answer: Spain and Morocco.

One mole of a gas occupying `3dm^(3)` expands against a constant external pressure of 1 atm to a volume of 13 lit. The workdone is :-

Description : One mole of a gas occupying `3dm^(3)` expands against a constant external pressure of 1 atm to a volume of 13 lit. The workdone is :-

Last Answer : One mole of a gas occupying `3dm^(3)` expands against a constant external pressure of 1 atm to a volume of 13 lit. ... `dm^(3)` D. `-48` atm `dm^(3)`

$ living organisms can exist alone ! A population is a group of organisms of entirely different species occupying a particular area.

Description : $ living organisms can exist alone ! A population is a group of organisms of entirely different species occupying a particular area.

Last Answer : $ living organisms can exist alone ! A population is a group of organisms of entirely different species occupying ... D. If both As and R are wrong.

Vertical distribution of different species occupying different levels in a biotic community is known as

Description : Vertical distribution of different species occupying different levels in a biotic community is known as

Last Answer : Vertical distribution of different species occupying different levels in a biotic community is known ... B. Divergence C. Stratification D. Zonation

Which term refers to a group of interacting populations of two or more species occupying the same area?

Description : Which term refers to a group of interacting populations of two or more species occupying the same area?

Last Answer : Community

The nucleophilic attack on the esterified carboxyl group of the peptidyl-tRNA occupying the P site and the α-amino group of the new amino acyl tRNA, the number of ATP required by the amino acid on the charged tRNA is (A) Zero (B) One (C) Two (D) Four

Description : The nucleophilic attack on the esterified carboxyl group of the peptidyl-tRNA occupying the P site and the α-amino group of the new amino acyl tRNA, the number of ATP required by the amino acid on the charged tRNA is (A) Zero (B) One (C) Two (D) Four

Last Answer : Answer : A

The α-amino group of the new amino acyl tRNA in the A site carries out a nucleophilic attack on the esterified carboxyl group of the peptidyl tRNA occupying the P site. This reaction is catalysed by (A) DNA polymerase (B) RNA polymerase (C) Peptidyl transferase (D) DNA ligase

Description : The α-amino group of the new amino acyl tRNA in the A site carries out a nucleophilic attack on the esterified carboxyl group of the peptidyl tRNA occupying the P site. This reaction is catalysed by (A) DNA polymerase (B) RNA polymerase (C) Peptidyl transferase (D) DNA ligase

Last Answer : Answer : C

Which inactivates an enzyme by occupying its active site? (A) Competitive inhibitor (B) Allosteric inhibitor (C) Non-competitive inhibitor (D) All of these

Description : Which inactivates an enzyme by occupying its active site? (A) Competitive inhibitor (B) Allosteric inhibitor (C) Non-competitive inhibitor (D) All of these

Last Answer : Answer : A

During quiet inspiration, the air that remains occupying the mouth, pharynx, trachea and passages up to terminal bronchioles forms (a) 'Passive' dead space (b) 'Physiological' dead space (c) 'Anatomical' dead space (d) 'Lobular' dead space

Description : During quiet inspiration, the air that remains occupying the mouth, pharynx, trachea and passages up to terminal bronchioles forms (a) 'Passive' dead space (b) 'Physiological' dead space (c) 'Anatomical' dead space (d) 'Lobular' dead space

Last Answer : Ans:(d)

Vertical distribution of different species occupying different levels in a biotic community is known as (a) zonation (b) pyramid (c) divergence (d) stratification.

Description : Vertical distribution of different species occupying different levels in a biotic community is known as (a) zonation (b) pyramid (c) divergence (d) stratification.

Last Answer : (d) stratification.

Uttar Pradesh is occupying which place in India, for Guava production ? (A) Second (B) First (C) Third (D) Fifth

Description : Uttar Pradesh is occupying which place in India, for Guava production ? (A) Second (B) First (C) Third (D) Fifth

Last Answer : (A) Second

The term professional accountant in public practice includes the following, except: a. A sole proprietor providing professional services to a client. b. Each partner or person occupying a position similar to that of a partner staff in a practice providing professional services to a client. c. Professional accountants employed in the public sector having managerial responsibilities. d. A firm of professional accountants in public practice

Description : The term professional accountant in public practice includes the following, except: a. A sole proprietor providing professional services to a client. b. Each partner or person occupying a ... public sector having managerial responsibilities. d. A firm of professional accountants in public practice

Last Answer : Professional accountants employed in the public sector having managerial responsibilities

Existing accountant, as defined in the Code of Ethics, means a. A professional accountant employed in industry, commerce, the public sector or education. b. Those persons who hold a valid certificate issued by the Board of Accountancy. c. A professional accountant in public practice currently holding an audit appointment or carrying out accounting, taxation, consulting or similar professional services for a client. d. A sole proprietor, or each partner or person occupying a position similar to that of a partner and each staff in a practice providing professional services

Description : Existing accountant, as defined in the Code of Ethics, means a. A professional accountant employed in industry, commerce, the public sector or education. b. Those persons who hold a valid ... a position similar to that of a partner and each staff in a practice providing professional services

Last Answer : A professional accountant in public practice currently holding an audit appointment or carrying out accounting, taxation, consulting or similar professional services for a client.

An odd shaped body weighing 7.5 kg and occupying 0.01 m3 volume will be completely submerged in a fluid having specific gravity of (A) 1 (B) 1.2 (C) 0.8 (D) 0.75

Description : An odd shaped body weighing 7.5 kg and occupying 0.01 m3 volume will be completely submerged in a fluid having specific gravity of (A) 1 (B) 1.2 (C) 0.8 (D) 0.75

Last Answer : Answer: Option D

One kg of gas occupying 0.1m^3 at pressure of 14 bar is expanded at constant pressure to 0.2m^3. Determine an initial and final temperature of gas. Take Cp=1.008KJ/KgK, Cv =0.72KJ/KgK.

Description : One kg of gas occupying 0.1m^3 at pressure of 14 bar is expanded at constant pressure to 0.2m^3. Determine an initial and final temperature of gas. Take Cp=1.008KJ/KgK, Cv =0.72KJ/KgK.

Last Answer : V1=0.1m^3 V2=0.2 m^3 P1=P2=14 bar Cp=1.008 KJ/KgK Cv=0.72 KJ/KgK R=Cp-Cv R=1.008-0.72 R=0.288KJ/KgK Characteristic gas equation,  P1V1=mRT1 14*10^5*0.1=1*288*T1 T1=486.11K For constant pressure process, V1/T1=V2/T2 0.1/486.11=0.2/T2 T2=972.22K

While selecting the location of an intake for collecting surface water, the factor considered, is (A) The intake point should be near as far as possible to the treatment plant (B) The intake point should be in purer zone of the water source (C) The intake point in meandering rivers should be on concave banks (D) All the above

Description : While selecting the location of an intake for collecting surface water, the factor considered, is (A) The intake point should be near as far as possible to the treatment plant (B) The intake point should ... (C) The intake point in meandering rivers should be on concave banks (D) All the above

Last Answer : (D) All the above

Biomagnification of DDT in an aquatic food chain starting from water having a concentration of 0.003 ppb may go, in fish eating birds, upto:

Description : Biomagnification of DDT in an aquatic food chain starting from water having a concentration of 0.003 ppb may go, in fish eating birds, upto:

Last Answer : Biomagnification of DDT in an aquatic food chain starting from water having a concentration of 0.003 ppb may go, in ... B. 50 ppm C. 25 ppm D. 2 ppm

What are the advantages of a human or another omnivore eating organisms that are lower rather than higher in the food chain?

Description : What are the advantages of a human or another omnivore eating organisms that are lower rather than higher in the food chain?

Last Answer : What is the answer ?

10.Biomagnification of DDT in an aquatic food chain staring from water having conc.of 0.003ppb may go in fish eating birds upto

Description : 10.Biomagnification of DDT in an aquatic food chain staring from water having conc.of 0.003ppb may go in fish eating birds upto (a)2ppm (b)25ppm (c)50ppm (d)100ppm

Last Answer : ANS.(B) 25ppm

Why are my cauliflower all foliage and no curd?

Description : Why are my cauliflower all foliage and no curd?

Last Answer : ph should be 5.5-7.5...................try putting a ring of composed horsemansure around it and water...........should improve...........we saved eggs shells and dry & break them up. ... around the plant and work it in the ground before adding lime & composed manure...............Happy Summer.

Which bacteria is present in the curd -Biology

Description : Which bacteria is present in the curd -Biology

Last Answer : Lactobacillus is the bacteria which is present in the curd.

How would you show that setting of a curd is a chemical change? -Science-7

Description : How would you show that setting of a curd is a chemical change? -Science-7

Last Answer : We can say that setting of curd is a chemical change because we can not get the original substance, i.e., milk back and a new substance is formed with different taste, smell and other chemical properties

Curd from milk is caused by which bacteria? -General Knowledge

Description : Curd from milk is caused by which bacteria? -General Knowledge

Last Answer : The preparation of curd requires a lactobacillus bacteria, while yogurt is made using two specific strains of bacteria called Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other strains of lactic acid bacteria may also be added.

Curd from milk is caused by which bacteria? -General Knowledge

Description : Curd from milk is caused by which bacteria? -General Knowledge

Last Answer : The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.

Curd from milk is caused by which bacteria? -General Knowledge

Description : Curd from milk is caused by which bacteria? -General Knowledge

Last Answer : The preparation of curd requires a lactobacillus bacteria, while yogurt is made using two specific strains of bacteria called Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other strains of lactic acid bacteria may also be added.

How to make bean curd ?

Description : How to make bean curd ?

Last Answer : : Half a kg of beans , half a cup of chopped onion , 1 tablespoon of coriander leaves , 4-5 pieces of green chillies , 2 tablespoons of soybean oil , amount of salt , half teaspoon of turmeric ... leaves , green chillies and simmer with green sauce on top for 5 minutes. The bean curd was made.

How many ml in 1 kg of curd?

Description : How many ml in 1 kg of curd?

Last Answer : Need answer

What is the collective noun for curd?

Description : What is the collective noun for curd?

Last Answer : Pot

Green blocks are referred to – (1) Green cover (2) Green Ministry (3) Bio-bricks (4) Pro-biotic curd

Description : Green blocks are referred to – (1) Green cover (2) Green Ministry (3) Bio-bricks (4) Pro-biotic curd

Last Answer : (3) Bio-bricks Explanation: Green Blocks are comprised of blocks throughout the neighborhood that pledge to be greener by working together to improve quality of life, clean, and beautify 'their neighborhood. They are also known as biobricks.

Fermentation of milk to curd is due to (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeast

Description : Fermentation of milk to curd is due to (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeast

Last Answer : (3) Lactobacillus Explanation: When milk is heated to a temperature of 30-40°C and a small amount of old curd added to it, the Lactobacillus (bacteria) in that curd sample gets activated and multiplies

The process by which milk is converted to curd is called – (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Description : The process by which milk is converted to curd is called – (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Last Answer : (3) Fermentation Explanation: Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the ... the whey. In Asia, curds are essentially a vegetarian preparation using yeast to ferment the milk.

Curd is sour due to presence of – (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

Description : Curd is sour due to presence of – (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

Last Answer : (2) Lactic acid Explanation: Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid ... solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey.

Measuring Biochemical Oxygen Demand (BOD) is a method used for (a) estimating the amount of organic matter in sewage water (b) working out the efficiency of oil driven automobile engines (c) measuring the activity of Saccharomyces cerevisiae in producing curd on a commercial scale (d) working out the efficiency of RBCs about their capacity to carry oxygen.

Description : Measuring Biochemical Oxygen Demand (BOD) is  a method used for  (a) estimating the amount of organic matter in  sewage water (b) working out the efficiency of oil driven  automobile engines ... commercial  scale (d) working out the efficiency of RBCs about their  capacity to carry oxygen.

Last Answer : (a) estimating the amount of organic matter in  sewage water

Measuring Biochemical Oxygen Demand (BOD) is a method used for (a) estimating the amount of organic matter in sewage water (b) working out the efficiency of oil driven automobile engines (c) measuring the activity of Saccharomyces cerevisiae in producing curd on a commercial scale (d) working out the efficiency of RBCs about their capacity to carry oxygen.

Description : Measuring Biochemical Oxygen Demand (BOD) is a method used for (a) estimating the amount of organic matter in sewage water (b) working out the efficiency of oil driven automobile engines (c) ... a commercial scale (d) working out the efficiency of RBCs about their capacity to carry oxygen.

Last Answer : (a) estimating the amount of organic matter in sewage water

Match the following organisms with the products they produce. (A) Lactobacillus (i) Cheese (B) Saccharomyces (ii) Curd cerevisiae (C) Aspergillus niger (iii) Citric acid (D) Acetobacter aceti (iv) Bread (v) Acetic acid Select the correct option. (A) (B) (C) (D) (a) (ii) (i) (iii) (v) (b) (ii) (iv) (v) (iii) (c) (ii) (iv) (iii) (v) (d) (iii) (iv) (v) (i)

Description : Match the following organisms with the products they produce. (A) Lactobacillus (i) Cheese (B) Saccharomyces (ii) Curd cerevisiae (C) Aspergillus niger (iii) Citric acid (D) Acetobacter aceti (iv) Bread (v) Acetic acid Select the correct ... v) (iii) (c) (ii) (iv) (iii) (v) (d) (iii) (iv) (v) (i)

Last Answer : c) (ii) (iv) (iii) (v)

Conversion of milk to curd improves its nutritional value by increasing the amount of (a) vitamin D (b) vitamin A (c) vitamin B12 (d) vitamin E.

Description : Conversion of milk to curd improves its nutritional value by increasing the amount of (a) vitamin D (b) vitamin A (c) vitamin B12 (d) vitamin E.

Last Answer : c) vitamin B12