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InterviewSolution
This section includes InterviewSolutions, each offering curated multiple-choice questions to sharpen your knowledge and support exam preparation. Choose a topic below to get started.
| 51. |
1. A couple of weeks ago, while detailing the many ways in which coping with the bleak economycan actually better our lives, I touched upon the romance of train travel and suggested that wewould do well to introduce our children to its charms.2. I have to confess that I was surprised by the kind of response triggered from readers with storiesto tell of their own rail adventures.3. Browsing through them reminded me yet again why trains have such a special place in our lives.Well, perhaps not in the lives of a generation brought up on the dubious pleasures of cheap air travel.4. I still vividly recall every detail of my first such excursion, taking a train from Sealdah stationin Calcutta to visit my aunt's tea garden in Assam. I settled down at my window seat and evenbefore the train had pulled out, I was burrowing deep into the pleasures of Indian mythology.5. But as the scene outside grew more rustic, even picturesque, my attention wandered to the marvellous moving display outside my window. There were gently rolling fields, green andlush, more palm trees than I could count and endless expanse of bright blue sky.6. Just then, a man entered my peripheral vision. Scythe in hand, he was intently cutting downsome tall grass in the fields. “Oh look," I cried out to my mother, “It's a farmer, a real-life farmer!” A city-bred child, I hadn't realised until then that farmers actually had an independentexistence outside of my storybooks.7. That wasn't the only discovery I made in the course of that first train journey or the many othersto follow. Gazing out of the train window as I travelled across the country, I was introduced to a new India that was far removed from the bland boundaries of my middle-class urban existence. And I like to believe today that this made me more aware of the complexities of the society that we live in.On the basis of your reading of the above passage answer the questions: The suitable heading to the whole passage is: |
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Answer» ROMANCE of TRAIN travel |
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| 52. |
1. A couple of weeks ago, while detailing the many ways in which coping with the bleak economycan actually better our lives, I touched upon the romance of train travel and suggested that wewould do well to introduce our children to its charms.2. I have to confess that I was surprised by the kind of response triggered from readers with storiesto tell of their own rail adventures.3. Browsing through them reminded me yet again why trains have such a special place in our lives.Well, perhaps not in the lives of a generation brought up on the dubious pleasures of cheap air travel.4. I still vividly recall every detail of my first such excursion, taking a train from Sealdah stationin Calcutta to visit my aunt's tea garden in Assam. I settled down at my window seat and evenbefore the train had pulled out, I was burrowing deep into the pleasures of Indian mythology.5. But as the scene outside grew more rustic, even picturesque, my attention wandered to the marvellous moving display outside my window. There were gently rolling fields, green andlush, more palm trees than I could count and endless expanse of bright blue sky.6. Just then, a man entered my peripheral vision. Scythe in hand, he was intently cutting downsome tall grass in the fields. “Oh look," I cried out to my mother, “It's a farmer, a real-life farmer!” A city-bred child, I hadn't realised until then that farmers actually had an independentexistence outside of my storybooks.7. That wasn't the only discovery I made in the course of that first train journey or the many othersto follow. Gazing out of the train window as I travelled across the country, I was introduced to a new India that was far removed from the bland boundaries of my middle-class urban existence. And I like to believe today that this made me more aware of the complexities of the society that we live in.On the basis of your reading of the above passage answer the questions:The railway journey made him aware of the ______ of the society that we live in. |
| Answer» SOLUTION :COMPLEXITIES | |
| 53. |
Chemistry of Cooking we tend to think of cooking as an art, but much of its basis actually comes from chemistry. Let's take, for instance, the example of cooking meat. Why do we bother with cooking meat? For one, it kills the bacteria that can live in meat and be harmful to us. But additionally, it makes the meat much more tender-easier to eat and easier to digest. Typically, protein is the second-highest component of meat behind water. Proteins have several levels of organization. A protein's primary structure is the order in which the amino acids are joined by their peptide bonds. A protein's secondary structure is made up of local interactions of the primary structure. Secondary structure includes alpha helices, beta sheets, turns, and loops. Tertiary structure is formed when various secondary structures interact, typically over long distances. Finally, quaternary structure is the interaction of different protein subunits. Proteins fold tightly in complex ways that are energetically and sterically favorable. So what happens to this complex organization when meat is heated? These interactions become weaker. Proteins denature, meaning their interactions weaken and their quaternary, tertiary, and secondary structures break down. Instead of tightly folded proteins, they become loose and stretched out. This denaturation is what makes meat more tender. However, continuing to cook meat after this initial denaturation serves only to remove water, making the meat tougher and drier. In particular, the denaturation of collagen makes meat more tender. Collagen is the most abundant protein in animal connective tissue. Tougher cuts of meat tend to have more connective tissue, and thus more collagen. But heating proteins isn't the only way to denature them: they can also be denatured by adding certain denaturing substances. Many of these substances, like strong acids and bases, you wouldn't want to add to your food, however, one common denaturing agent is salt. This is why you may want to brine a tougher cut of meat in addition to cooking it. Brining involves soaking something in a solution of salt water. Another benefit of brining is that when the meat absorbs the salt, this draws water into the meat to dilute the salt. Thus, brining also serves to keep meat moist. Some chefs will advise searing the outside of a cut of meat before cooking it through to lock in the moisture. However, chemistry doesn't support this approach: steam is equally capable of escaping through a seared crust as it is through non-seared meat. If you've ever cooked red meat, you know that as it cooks, it turns brown. Red meat is red because of its high myoglobin content. Myoglobin is an oxygen-storing protein found in muscle cells, it is associated with an iron atom. Before the meat is cooked, the iron atom is in the +2 oxidation state, cooking it removes an electron, thus changing it to the +3 oxidation state. This transforms the color to brown. On the other hand, white meat doesn't turn brown because it doesn't have nearly as much myoglobin to be oxidized. We rarely pause mid-recipe to consider the chemistry of cooking, but understanding the chemical reactions occurring in our food will help us to become better cooks. Isn’t that some food for thought? as used in line 13, the word "weaker" most closely means |
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Answer» defeated |
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| 54. |
Chemistry of Cooking we tend to think of cooking as an art, but much of its basis actually comes from chemistry. Let's take, for instance, the example of cooking meat. Why do we bother with cooking meat? For one, it kills the bacteria that can live in meat and be harmful to us. But additionally, it makes the meat much more tender-easier to eat and easier to digest. Typically, protein is the second-highest component of meat behind water. Proteins have several levels of organization. A protein's primary structure is the order in which the amino acids are joined by their peptide bonds. A protein's secondary structure is made up of local interactions of the primary structure. Secondary structure includes alpha helices, beta sheets, turns, and loops. Tertiary structure is formed when various secondary structures interact, typically over long distances. Finally, quaternary structure is the interaction of different protein subunits. Proteins fold tightly in complex ways that are energetically and sterically favorable. So what happens to this complex organization when meat is heated? These interactions become weaker. Proteins denature, meaning their interactions weaken and their quaternary, tertiary, and secondary structures break down. Instead of tightly folded proteins, they become loose and stretched out. This denaturation is what makes meat more tender. However, continuing to cook meat after this initial denaturation serves only to remove water, making the meat tougher and drier. In particular, the denaturation of collagen makes meat more tender. Collagen is the most abundant protein in animal connective tissue. Tougher cuts of meat tend to have more connective tissue, and thus more collagen. But heating proteins isn't the only way to denature them: they can also be denatured by adding certain denaturing substances. Many of these substances, like strong acids and bases, you wouldn't want to add to your food, however, one common denaturing agent is salt. This is why you may want to brine a tougher cut of meat in addition to cooking it. Brining involves soaking something in a solution of salt water. Another benefit of brining is that when the meat absorbs the salt, this draws water into the meat to dilute the salt. Thus, brining also serves to keep meat moist. Some chefs will advise searing the outside of a cut of meat before cooking it through to lock in the moisture. However, chemistry doesn't support this approach: steam is equally capable of escaping through a seared crust as it is through non-seared meat. If you've ever cooked red meat, you know that as it cooks, it turns brown. Red meat is red because of its high myoglobin content. Myoglobin is an oxygen-storing protein found in muscle cells, it is associated with an iron atom. Before the meat is cooked, the iron atom is in the +2 oxidation state, cooking it removes an electron, thus changing it to the +3 oxidation state. This transforms the color to brown. On the other hand, white meat doesn't turn brown because it doesn't have nearly as much myoglobin to be oxidized. We rarely pause mid-recipe to consider the chemistry of cooking, but understanding the chemical reactions occurring in our food will help us to become better cooks. Isn’t that some food for thought? according to the passage, which of these cooking approaches would have the most negligible effect on the tenderness of meat? |
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Answer» COOKING past protein denaturation |
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| 55. |
Chemistry of Cooking we tend to think of cooking as an art, but much of its basis actually comes from chemistry. Let's take, for instance, the example of cooking meat. Why do we bother with cooking meat? For one, it kills the bacteria that can live in meat and be harmful to us. But additionally, it makes the meat much more tender-easier to eat and easier to digest. Typically, protein is the second-highest component of meat behind water. Proteins have several levels of organization. A protein's primary structure is the order in which the amino acids are joined by their peptide bonds. A protein's secondary structure is made up of local interactions of the primary structure. Secondary structure includes alpha helices, beta sheets, turns, and loops. Tertiary structure is formed when various secondary structures interact, typically over long distances. Finally, quaternary structure is the interaction of different protein subunits. Proteins fold tightly in complex ways that are energetically and sterically favorable. So what happens to this complex organization when meat is heated? These interactions become weaker. Proteins denature, meaning their interactions weaken and their quaternary, tertiary, and secondary structures break down. Instead of tightly folded proteins, they become loose and stretched out. This denaturation is what makes meat more tender. However, continuing to cook meat after this initial denaturation serves only to remove water, making the meat tougher and drier. In particular, the denaturation of collagen makes meat more tender. Collagen is the most abundant protein in animal connective tissue. Tougher cuts of meat tend to have more connective tissue, and thus more collagen. But heating proteins isn't the only way to denature them: they can also be denatured by adding certain denaturing substances. Many of these substances, like strong acids and bases, you wouldn't want to add to your food, however, one common denaturing agent is salt. This is why you may want to brine a tougher cut of meat in addition to cooking it. Brining involves soaking something in a solution of salt water. Another benefit of brining is that when the meat absorbs the salt, this draws water into the meat to dilute the salt. Thus, brining also serves to keep meat moist. Some chefs will advise searing the outside of a cut of meat before cooking it through to lock in the moisture. However, chemistry doesn't support this approach: steam is equally capable of escaping through a seared crust as it is through non-seared meat. If you've ever cooked red meat, you know that as it cooks, it turns brown. Red meat is red because of its high myoglobin content. Myoglobin is an oxygen-storing protein found in muscle cells, it is associated with an iron atom. Before the meat is cooked, the iron atom is in the +2 oxidation state, cooking it removes an electron, thus changing it to the +3 oxidation state. This transforms the color to brown. On the other hand, white meat doesn't turn brown because it doesn't have nearly as much myoglobin to be oxidized. We rarely pause mid-recipe to consider the chemistry of cooking, but understanding the chemical reactions occurring in our food will help us to become better cooks. Isn’t that some food for thought? it can be reasonably inferred from the passage that which of these protein structures is least impacted by heating? |
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Answer» primary |
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| 56. |
Chemistry of Cooking we tend to think of cooking as an art, but much of its basis actually comes from chemistry. Let's take, for instance, the example of cooking meat. Why do we bother with cooking meat? For one, it kills the bacteria that can live in meat and be harmful to us. But additionally, it makes the meat much more tender-easier to eat and easier to digest. Typically, protein is the second-highest component of meat behind water. Proteins have several levels of organization. A protein's primary structure is the order in which the amino acids are joined by their peptide bonds. A protein's secondary structure is made up of local interactions of the primary structure. Secondary structure includes alpha helices, beta sheets, turns, and loops. Tertiary structure is formed when various secondary structures interact, typically over long distances. Finally, quaternary structure is the interaction of different protein subunits. Proteins fold tightly in complex ways that are energetically and sterically favorable. So what happens to this complex organization when meat is heated? These interactions become weaker. Proteins denature, meaning their interactions weaken and their quaternary, tertiary, and secondary structures break down. Instead of tightly folded proteins, they become loose and stretched out. This denaturation is what makes meat more tender. However, continuing to cook meat after this initial denaturation serves only to remove water, making the meat tougher and drier. In particular, the denaturation of collagen makes meat more tender. Collagen is the most abundant protein in animal connective tissue. Tougher cuts of meat tend to have more connective tissue, and thus more collagen. But heating proteins isn't the only way to denature them: they can also be denatured by adding certain denaturing substances. Many of these substances, like strong acids and bases, you wouldn't want to add to your food, however, one common denaturing agent is salt. This is why you may want to brine a tougher cut of meat in addition to cooking it. Brining involves soaking something in a solution of salt water. Another benefit of brining is that when the meat absorbs the salt, this draws water into the meat to dilute the salt. Thus, brining also serves to keep meat moist. Some chefs will advise searing the outside of a cut of meat before cooking it through to lock in the moisture. However, chemistry doesn't support this approach: steam is equally capable of escaping through a seared crust as it is through non-seared meat. If you've ever cooked red meat, you know that as it cooks, it turns brown. Red meat is red because of its high myoglobin content. Myoglobin is an oxygen-storing protein found in muscle cells, it is associated with an iron atom. Before the meat is cooked, the iron atom is in the +2 oxidation state, cooking it removes an electron, thus changing it to the +3 oxidation state. This transforms the color to brown. On the other hand, white meat doesn't turn brown because it doesn't have nearly as much myoglobin to be oxidized. We rarely pause mid-recipe to consider the chemistry of cooking, but understanding the chemical reactions occurring in our food will help us to become better cooks. Isn’t that some food for thought? the sentence in line 12-13 ("so what...heated") serves to |
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Answer» define a term |
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| 57. |
Chemistry of Cooking we tend to think of cooking as an art, but much of its basis actually comes from chemistry. Let's take, for instance, the example of cooking meat. Why do we bother with cooking meat? For one, it kills the bacteria that can live in meat and be harmful to us. But additionally, it makes the meat much more tender-easier to eat and easier to digest. Typically, protein is the second-highest component of meat behind water. Proteins have several levels of organization. A protein's primary structure is the order in which the amino acids are joined by their peptide bonds. A protein's secondary structure is made up of local interactions of the primary structure. Secondary structure includes alpha helices, beta sheets, turns, and loops. Tertiary structure is formed when various secondary structures interact, typically over long distances. Finally, quaternary structure is the interaction of different protein subunits. Proteins fold tightly in complex ways that are energetically and sterically favorable. So what happens to this complex organization when meat is heated? These interactions become weaker. Proteins denature, meaning their interactions weaken and their quaternary, tertiary, and secondary structures break down. Instead of tightly folded proteins, they become loose and stretched out. This denaturation is what makes meat more tender. However, continuing to cook meat after this initial denaturation serves only to remove water, making the meat tougher and drier. In particular, the denaturation of collagen makes meat more tender. Collagen is the most abundant protein in animal connective tissue. Tougher cuts of meat tend to have more connective tissue, and thus more collagen. But heating proteins isn't the only way to denature them: they can also be denatured by adding certain denaturing substances. Many of these substances, like strong acids and bases, you wouldn't want to add to your food, however, one common denaturing agent is salt. This is why you may want to brine a tougher cut of meat in addition to cooking it. Brining involves soaking something in a solution of salt water. Another benefit of brining is that when the meat absorbs the salt, this draws water into the meat to dilute the salt. Thus, brining also serves to keep meat moist. Some chefs will advise searing the outside of a cut of meat before cooking it through to lock in the moisture. However, chemistry doesn't support this approach: steam is equally capable of escaping through a seared crust as it is through non-seared meat. If you've ever cooked red meat, you know that as it cooks, it turns brown. Red meat is red because of its high myoglobin content. Myoglobin is an oxygen-storing protein found in muscle cells, it is associated with an iron atom. Before the meat is cooked, the iron atom is in the +2 oxidation state, cooking it removes an electron, thus changing it to the +3 oxidation state. This transforms the color to brown. On the other hand, white meat doesn't turn brown because it doesn't have nearly as much myoglobin to be oxidized. We rarely pause mid-recipe to consider the chemistry of cooking, but understanding the chemical reactions occurring in our food will help us to become better cooks. Isn’t that some food for thought? as used in line 39, the phrase "some food for thought" most closely means |
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Answer» an appetizing situation |
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| 58. |
Chemistry of Cooking we tend to think of cooking as an art, but much of its basis actually comes from chemistry. Let's take, for instance, the example of cooking meat. Why do we bother with cooking meat? For one, it kills the bacteria that can live in meat and be harmful to us. But additionally, it makes the meat much more tender-easier to eat and easier to digest. Typically, protein is the second-highest component of meat behind water. Proteins have several levels of organization. A protein's primary structure is the order in which the amino acids are joined by their peptide bonds. A protein's secondary structure is made up of local interactions of the primary structure. Secondary structure includes alpha helices, beta sheets, turns, and loops. Tertiary structure is formed when various secondary structures interact, typically over long distances. Finally, quaternary structure is the interaction of different protein subunits. Proteins fold tightly in complex ways that are energetically and sterically favorable. So what happens to this complex organization when meat is heated? These interactions become weaker. Proteins denature, meaning their interactions weaken and their quaternary, tertiary, and secondary structures break down. Instead of tightly folded proteins, they become loose and stretched out. This denaturation is what makes meat more tender. However, continuing to cook meat after this initial denaturation serves only to remove water, making the meat tougher and drier. In particular, the denaturation of collagen makes meat more tender. Collagen is the most abundant protein in animal connective tissue. Tougher cuts of meat tend to have more connective tissue, and thus more collagen. But heating proteins isn't the only way to denature them: they can also be denatured by adding certain denaturing substances. Many of these substances, like strong acids and bases, you wouldn't want to add to your food, however, one common denaturing agent is salt. This is why you may want to brine a tougher cut of meat in addition to cooking it. Brining involves soaking something in a solution of salt water. Another benefit of brining is that when the meat absorbs the salt, this draws water into the meat to dilute the salt. Thus, brining also serves to keep meat moist. Some chefs will advise searing the outside of a cut of meat before cooking it through to lock in the moisture. However, chemistry doesn't support this approach: steam is equally capable of escaping through a seared crust as it is through non-seared meat. If you've ever cooked red meat, you know that as it cooks, it turns brown. Red meat is red because of its high myoglobin content. Myoglobin is an oxygen-storing protein found in muscle cells, it is associated with an iron atom. Before the meat is cooked, the iron atom is in the +2 oxidation state, cooking it removes an electron, thus changing it to the +3 oxidation state. This transforms the color to brown. On the other hand, white meat doesn't turn brown because it doesn't have nearly as much myoglobin to be oxidized. We rarely pause mid-recipe to consider the chemistry of cooking, but understanding the chemical reactions occurring in our food will help us to become better cooks. Isn’t that some food for thought? which option gives the best evidence for the answer to the previous question? |
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Answer» lines 16-18 ("however…drier") |
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| 59. |
Chemistry of Cooking we tend to think of cooking as an art, but much of its basis actually comes from chemistry. Let's take, for instance, the example of cooking meat. Why do we bother with cooking meat? For one, it kills the bacteria that can live in meat and be harmful to us. But additionally, it makes the meat much more tender-easier to eat and easier to digest. Typically, protein is the second-highest component of meat behind water. Proteins have several levels of organization. A protein's primary structure is the order in which the amino acids are joined by their peptide bonds. A protein's secondary structure is made up of local interactions of the primary structure. Secondary structure includes alpha helices, beta sheets, turns, and loops. Tertiary structure is formed when various secondary structures interact, typically over long distances. Finally, quaternary structure is the interaction of different protein subunits. Proteins fold tightly in complex ways that are energetically and sterically favorable. So what happens to this complex organization when meat is heated? These interactions become weaker. Proteins denature, meaning their interactions weaken and their quaternary, tertiary, and secondary structures break down. Instead of tightly folded proteins, they become loose and stretched out. This denaturation is what makes meat more tender. However, continuing to cook meat after this initial denaturation serves only to remove water, making the meat tougher and drier. In particular, the denaturation of collagen makes meat more tender. Collagen is the most abundant protein in animal connective tissue. Tougher cuts of meat tend to have more connective tissue, and thus more collagen. But heating proteins isn't the only way to denature them: they can also be denatured by adding certain denaturing substances. Many of these substances, like strong acids and bases, you wouldn't want to add to your food, however, one common denaturing agent is salt. This is why you may want to brine a tougher cut of meat in addition to cooking it. Brining involves soaking something in a solution of salt water. Another benefit of brining is that when the meat absorbs the salt, this draws water into the meat to dilute the salt. Thus, brining also serves to keep meat moist. Some chefs will advise searing the outside of a cut of meat before cooking it through to lock in the moisture. However, chemistry doesn't support this approach: steam is equally capable of escaping through a seared crust as it is through non-seared meat. If you've ever cooked red meat, you know that as it cooks, it turns brown. Red meat is red because of its high myoglobin content. Myoglobin is an oxygen-storing protein found in muscle cells, it is associated with an iron atom. Before the meat is cooked, the iron atom is in the +2 oxidation state, cooking it removes an electron, thus changing it to the +3 oxidation state. This transforms the color to brown. On the other hand, white meat doesn't turn brown because it doesn't have nearly as much myoglobin to be oxidized. We rarely pause mid-recipe to consider the chemistry of cooking, but understanding the chemical reactions occurring in our food will help us to become better cooks. Isn’t that some food for thought? based on the information in the graph and on lines 19-20 ("collagen...collagen") what type of cooking method would most likely be most appropriate for a tough cut of meat? |
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Answer» roasting, give its moderate yield |
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| 60. |
Chemistry of Cooking we tend to think of cooking as an art, but much of its basis actually comes from chemistry. Let's take, for instance, the example of cooking meat. Why do we bother with cooking meat? For one, it kills the bacteria that can live in meat and be harmful to us. But additionally, it makes the meat much more tender-easier to eat and easier to digest. Typically, protein is the second-highest component of meat behind water. Proteins have several levels of organization. A protein's primary structure is the order in which the amino acids are joined by their peptide bonds. A protein's secondary structure is made up of local interactions of the primary structure. Secondary structure includes alpha helices, beta sheets, turns, and loops. Tertiary structure is formed when various secondary structures interact, typically over long distances. Finally, quaternary structure is the interaction of different protein subunits. Proteins fold tightly in complex ways that are energetically and sterically favorable. So what happens to this complex organization when meat is heated? These interactions become weaker. Proteins denature, meaning their interactions weaken and their quaternary, tertiary, and secondary structures break down. Instead of tightly folded proteins, they become loose and stretched out. This denaturation is what makes meat more tender. However, continuing to cook meat after this initial denaturation serves only to remove water, making the meat tougher and drier. In particular, the denaturation of collagen makes meat more tender. Collagen is the most abundant protein in animal connective tissue. Tougher cuts of meat tend to have more connective tissue, and thus more collagen. But heating proteins isn't the only way to denature them: they can also be denatured by adding certain denaturing substances. Many of these substances, like strong acids and bases, you wouldn't want to add to your food, however, one common denaturing agent is salt. This is why you may want to brine a tougher cut of meat in addition to cooking it. Brining involves soaking something in a solution of salt water. Another benefit of brining is that when the meat absorbs the salt, this draws water into the meat to dilute the salt. Thus, brining also serves to keep meat moist. Some chefs will advise searing the outside of a cut of meat before cooking it through to lock in the moisture. However, chemistry doesn't support this approach: steam is equally capable of escaping through a seared crust as it is through non-seared meat. If you've ever cooked red meat, you know that as it cooks, it turns brown. Red meat is red because of its high myoglobin content. Myoglobin is an oxygen-storing protein found in muscle cells, it is associated with an iron atom. Before the meat is cooked, the iron atom is in the +2 oxidation state, cooking it removes an electron, thus changing it to the +3 oxidation state. This transforms the color to brown. On the other hand, white meat doesn't turn brown because it doesn't have nearly as much myoglobin to be oxidized. We rarely pause mid-recipe to consider the chemistry of cooking, but understanding the chemical reactions occurring in our food will help us to become better cooks. Isn’t that some food for thought? the passage explicityly states that the substance most directly responsible for the browning of meat is |
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Answer» collagen |
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| 61. |
Chemistry of Cooking we tend to think of cooking as an art, but much of its basis actually comes from chemistry. Let's take, for instance, the example of cooking meat. Why do we bother with cooking meat? For one, it kills the bacteria that can live in meat and be harmful to us. But additionally, it makes the meat much more tender-easier to eat and easier to digest. Typically, protein is the second-highest component of meat behind water. Proteins have several levels of organization. A protein's primary structure is the order in which the amino acids are joined by their peptide bonds. A protein's secondary structure is made up of local interactions of the primary structure. Secondary structure includes alpha helices, beta sheets, turns, and loops. Tertiary structure is formed when various secondary structures interact, typically over long distances. Finally, quaternary structure is the interaction of different protein subunits. Proteins fold tightly in complex ways that are energetically and sterically favorable. So what happens to this complex organization when meat is heated? These interactions become weaker. Proteins denature, meaning their interactions weaken and their quaternary, tertiary, and secondary structures break down. Instead of tightly folded proteins, they become loose and stretched out. This denaturation is what makes meat more tender. However, continuing to cook meat after this initial denaturation serves only to remove water, making the meat tougher and drier. In particular, the denaturation of collagen makes meat more tender. Collagen is the most abundant protein in animal connective tissue. Tougher cuts of meat tend to have more connective tissue, and thus more collagen. But heating proteins isn't the only way to denature them: they can also be denatured by adding certain denaturing substances. Many of these substances, like strong acids and bases, you wouldn't want to add to your food, however, one common denaturing agent is salt. This is why you may want to brine a tougher cut of meat in addition to cooking it. Brining involves soaking something in a solution of salt water. Another benefit of brining is that when the meat absorbs the salt, this draws water into the meat to dilute the salt. Thus, brining also serves to keep meat moist. Some chefs will advise searing the outside of a cut of meat before cooking it through to lock in the moisture. However, chemistry doesn't support this approach: steam is equally capable of escaping through a seared crust as it is through non-seared meat. If you've ever cooked red meat, you know that as it cooks, it turns brown. Red meat is red because of its high myoglobin content. Myoglobin is an oxygen-storing protein found in muscle cells, it is associated with an iron atom. Before the meat is cooked, the iron atom is in the +2 oxidation state, cooking it removes an electron, thus changing it to the +3 oxidation state. This transforms the color to brown. On the other hand, white meat doesn't turn brown because it doesn't have nearly as much myoglobin to be oxidized. We rarely pause mid-recipe to consider the chemistry of cooking, but understanding the chemical reactions occurring in our food will help us to become better cooks. Isn’t that some food for thought? according to the graph, broiled meat's yield is about how much greater than braised meat's yield? |
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Answer» three times |
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| 62. |
Baring his white fangs, his claws Terrorising the village. Who bares his fangs and how does he terrorise the village? |
| Answer» Solution :Sometimes the TIGER comes out of his NATURAL HABITAT - the forest. He comes QUITE near a village. The tiger bares his white fangs. He terrorises the people of the village because he keeps snarling around houses. | |
| 63. |
Antonyms for the words in the text The Sermon at Benaras' are given below. Find the words and fill in the blanks . (a)unfit ____ (b) joy ____ (c ) contentment ____ (d) found _____ (e) cheered ____ (f) lively ___ (g) calm ____ |
| Answer» Solution :(a)fit , (B)suffering/sorrow , (c)WORRY / trouble / discontent , (d)lost , (e) troubled / depressed/ saddened , (f)DEAD , (G) troubled/rough | |
| 64. |
Bishamber Nath was a well-to-do grocer. He came with a big party of friends and relations with him for the wedding. A brass-band playing a popular tune from an Indian film headed the procession, with the bridegroom riding a decorated horse. Ramlal was overjoyed to see such pomp and splendour. He had never dreamt that his fourth daughter would have such a grand wedding. Bholi's elder sisters who had come for the occasion were envious of her luck.Why was Ram Lal overjoyed? |
| Answer» Solution :Bishamber had COME with all pomp and show to marry Bholi, Ram Lal was overjoyed to SEE such pomp and splendour at the MARRIAGE of Bholi. He had not thought even in his dreams that the least GOOD looking of all his daughters would be so lucky. | |
| 65. |
Bishamber Nath was a well-to-do grocer. He came with a big party of friends and relations with him for the wedding. A brass-band playing a popular tune from an Indian film headed the procession, with the bridegroom riding a decorated horse. Ramlal was overjoyed to see such pomp and splendour. He had never dreamt that his fourth daughter would have such a grand wedding. Bholi's elder sisters who had come for the occasion were envious of her luck.Who was Bishamber Nath and why did he come with a big party of friends and relatives? |
| Answer» SOLUTION : Bishamber Nath was well-to-do GROCER. He came with a big WEDDING party of friends and RELATIONS to MARRY Ram Lal.s daughter, Bholi. | |
| 66. |
As an enlightened citizen of the country, you are concerned about the problems faced by the residents of Kanpur. Using the information given in the input below along with your own details, write a letter to the Minister of Public Works Department, Uttar Pradesh, Lucknow. |
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Answer» Solution :22, Dalton Ganj Kanpur 16 May 20XX The Minister Public Works Department Uttar Pradesh Lucknow Sub: PROBLEMS faced by a city like Kanpur Sir I want to highlight the the utter lack of basic infrastructure and civic facilities faced by our city. Kanpur. The city has to cater to the demands and civic amenities of millions of people. It must have a basic infrastructure and civic facilities. Good transport facilities, mass housing projects, a scientific sewage system, and good drainage are some of the basic requirements of the residents. Another important issue is to PROVIDE pure and clean water for drinking to the general de public. A network of good roads HELPS in streamlining the transport system and the traffic. The medical services should be readily available at reasonable rates in the government hospitals. Unfortunately, all these infrastructures and facilities are conspicuous by their absence in Kanpur city. Unplanned urbanisation, encroachments, illegal constructions and frequent violations of the law have made Kanpur a huge slum not suitable for human habitation. While preparing any blueprint of a modern city, the emphasis must be laid on the SUPERSTRUCTURE and the infrastructure. Only by updating and upgrading the sewage, drainage, transport, water and electric conveniences and medical facilities, we can make Kanpur a pleasant place to live in. Yours FAITHFULLY Sharat/Sharon |
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| 67. |
But you can see from the documents, honoured Natalya Stepanovna. Oxen Meadows, it's true, were once the subject of dispute, but now everybody knows that they are mine. There's nothing to argue about. You see my aunt's grandmother gave the free use of these Meadows in perpetuity to the peasants of your father's grandfather, in return for which they were to make bricks for her. The peasants belonging to your father's grandfather had the free use of the Meadows for forty years, and had got into the habit of regarding them as their own, when it happened that... How did Natalya's father's grand-father get into the habit of regarding the Meadows as their own? |
| Answer» Solution : Lomov PLEADS that peasants belonging to Natalya.s father.s grandfather had the free use of the MEADOWS for forty years. But they GOT into the habit of REGARDING them as their own. | |
| 68. |
But you can see from the documents, honoured Natalya Stepanovna. Oxen Meadows, it's true, were once the subject of dispute, but now everybody knows that they are mine. There's nothing to argue about. You see my aunt's grandmother gave the free use of these Meadows in perpetuity to the peasants of your father's grandfather, in return for which they were to make bricks for her. The peasants belonging to your father's grandfather had the free use of the Meadows for forty years, and had got into the habit of regarding them as their own, when it happened that... How does Lomov defend that Oxen Meadows belong to him? |
| Answer» Solution :LOMOV agrees that Oxen MEADOWS were once the subject of dispute but now they belong to him. His aunt.s grandmother gave the FREE use of the Meadows to the peasants of her father.s grandfather. In return, they were to make bricks for her. | |
| 69. |
1. Indian mythology is not confined to the epics, it goes back to the Vedic period and appears in many forms and garbs in Sanskrit literature. The poets and the dramatists take full advantage of it and build their stories and lovely fancies round it. The Ashoka tree is said to have burst into flower when touched by the foot of a beautiful woman. We read of the adventures of Kama, the god of love, and his wife, Rati (or rapture), with their friend Vasanta, the god of spring. Greatly daring, Kama shoots his flowery arrow at Shiva himself and is reduced to ashes by the fire thatflashed out of Shiva's third eye. But he survives as Ananga, the bodiless one.2. Most of the myths and stories are heroic in conception and teach adherence to truth and thepledged word, whatever the consequences, faithfulness unto death and even beyond, courage, good works and sacrifice for the common good. Sometimes the story is pure myth, or else it is a mixture of fact and myth, an exaggerated account of some incident that tradition preserved. Facts and fiction are so interwoven as to be inseparable, and this amalgam becomes an imagined history, which may not tell us exactly what happened but does tell us something that is equally important – what people believed had taken place, what they thought their heroic ancestors were capable of, and what ideals inspired them. So, whether fact or fiction, it became a living element in their lives, ever pulling them up from the drudgery and ugliness of their everyday existence to higher realms, ever pointing towards the path of endeavour and right living, eventhough the ideal might be far off and difficult to reach. 3. Thus, this imagined history, mixture of fact and fiction, or sometimes only fiction becomessymbolically true and tells us of the minds and hearts and purposes of the people of the particular epoch. It is true also in the sense that it becomes the basis for thought and action, for future history. On the basis of your reading of the above passage answer the question: Kama survives as: |
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Answer» ANANGA EVEN TODAY |
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| 70. |
1. Indian mythology is not confined to the epics, it goes back to the Vedic period and appears in many forms and garbs in Sanskrit literature. The poets and the dramatists take full advantage of it and build their stories and lovely fancies round it. The Ashoka tree is said to have burst into flower when touched by the foot of a beautiful woman. We read of the adventures of Kama, the god of love, and his wife, Rati (or rapture), with their friend Vasanta, the god of spring. Greatly daring, Kama shoots his flowery arrow at Shiva himself and is reduced to ashes by the fire thatflashed out of Shiva's third eye. But he survives as Ananga, the bodiless one.2. Most of the myths and stories are heroic in conception and teach adherence to truth and thepledged word, whatever the consequences, faithfulness unto death and even beyond, courage, good works and sacrifice for the common good. Sometimes the story is pure myth, or else it is a mixture of fact and myth, an exaggerated account of some incident that tradition preserved. Facts and fiction are so interwoven as to be inseparable, and this amalgam becomes an imagined history, which may not tell us exactly what happened but does tell us something that is equally important – what people believed had taken place, what they thought their heroic ancestors were capable of, and what ideals inspired them. So, whether fact or fiction, it became a living element in their lives, ever pulling them up from the drudgery and ugliness of their everyday existence to higher realms, ever pointing towards the path of endeavour and right living, eventhough the ideal might be far off and difficult to reach. 3. Thus, this imagined history, mixture of fact and fiction, or sometimes only fiction becomessymbolically true and tells us of the minds and hearts and purposes of the people of the particular epoch. It is true also in the sense that it becomes the basis for thought and action, for future history. On the basis of your reading of the above passage answer the question: Kama was reduced to ashes by: |
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Answer» LORD Vishnu |
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| 71. |
1. Indian mythology is not confined to the epics, it goes back to the Vedic period and appears in many forms and garbs in Sanskrit literature. The poets and the dramatists take full advantage of it and build their stories and lovely fancies round it. The Ashoka tree is said to have burst into flower when touched by the foot of a beautiful woman. We read of the adventures of Kama, the god of love, and his wife, Rati (or rapture), with their friend Vasanta, the god of spring. Greatly daring, Kama shoots his flowery arrow at Shiva himself and is reduced to ashes by the fire thatflashed out of Shiva's third eye. But he survives as Ananga, the bodiless one.2. Most of the myths and stories are heroic in conception and teach adherence to truth and thepledged word, whatever the consequences, faithfulness unto death and even beyond, courage, good works and sacrifice for the common good. Sometimes the story is pure myth, or else it is a mixture of fact and myth, an exaggerated account of some incident that tradition preserved. Facts and fiction are so interwoven as to be inseparable, and this amalgam becomes an imagined history, which may not tell us exactly what happened but does tell us something that is equally important – what people believed had taken place, what they thought their heroic ancestors were capable of, and what ideals inspired them. So, whether fact or fiction, it became a living element in their lives, ever pulling them up from the drudgery and ugliness of their everyday existence to higher realms, ever pointing towards the path of endeavour and right living, eventhough the ideal might be far off and difficult to reach. 3. Thus, this imagined history, mixture of fact and fiction, or sometimes only fiction becomessymbolically true and tells us of the minds and hearts and purposes of the people of the particular epoch. It is true also in the sense that it becomes the basis for thought and action, for future history. On the basis of your reading of the above passage answer the question: Shiva in anger opens: |
| Answer» Solution :his third eye | |
| 72. |
1. Indian mythology is not confined to the epics, it goes back to the Vedic period and appears in many forms and garbs in Sanskrit literature. The poets and the dramatists take full advantage of it and build their stories and lovely fancies round it. The Ashoka tree is said to have burst into flower when touched by the foot of a beautiful woman. We read of the adventures of Kama, the god of love, and his wife, Rati (or rapture), with their friend Vasanta, the god of spring. Greatly daring, Kama shoots his flowery arrow at Shiva himself and is reduced to ashes by the fire thatflashed out of Shiva's third eye. But he survives as Ananga, the bodiless one.2. Most of the myths and stories are heroic in conception and teach adherence to truth and thepledged word, whatever the consequences, faithfulness unto death and even beyond, courage, good works and sacrifice for the common good. Sometimes the story is pure myth, or else it is a mixture of fact and myth, an exaggerated account of some incident that tradition preserved. Facts and fiction are so interwoven as to be inseparable, and this amalgam becomes an imagined history, which may not tell us exactly what happened but does tell us something that is equally important – what people believed had taken place, what they thought their heroic ancestors were capable of, and what ideals inspired them. So, whether fact or fiction, it became a living element in their lives, ever pulling them up from the drudgery and ugliness of their everyday existence to higher realms, ever pointing towards the path of endeavour and right living, eventhough the ideal might be far off and difficult to reach. 3. Thus, this imagined history, mixture of fact and fiction, or sometimes only fiction becomessymbolically true and tells us of the minds and hearts and purposes of the people of the particular epoch. It is true also in the sense that it becomes the basis for thought and action, for future history. On the basis of your reading of the above passage answer the question: Myths and stories are important as they teach us: |
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Answer» ADHERENCE to truth |
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| 73. |
1. Indian mythology is not confined to the epics, it goes back to the Vedic period and appears in many forms and garbs in Sanskrit literature. The poets and the dramatists take full advantage of it and build their stories and lovely fancies round it. The Ashoka tree is said to have burst into flower when touched by the foot of a beautiful woman. We read of the adventures of Kama, the god of love, and his wife, Rati (or rapture), with their friend Vasanta, the god of spring. Greatly daring, Kama shoots his flowery arrow at Shiva himself and is reduced to ashes by the fire thatflashed out of Shiva's third eye. But he survives as Ananga, the bodiless one.2. Most of the myths and stories are heroic in conception and teach adherence to truth and thepledged word, whatever the consequences, faithfulness unto death and even beyond, courage, good works and sacrifice for the common good. Sometimes the story is pure myth, or else it is a mixture of fact and myth, an exaggerated account of some incident that tradition preserved. Facts and fiction are so interwoven as to be inseparable, and this amalgam becomes an imagined history, which may not tell us exactly what happened but does tell us something that is equally important – what people believed had taken place, what they thought their heroic ancestors were capable of, and what ideals inspired them. So, whether fact or fiction, it became a living element in their lives, ever pulling them up from the drudgery and ugliness of their everyday existence to higher realms, ever pointing towards the path of endeavour and right living, eventhough the ideal might be far off and difficult to reach. 3. Thus, this imagined history, mixture of fact and fiction, or sometimes only fiction becomessymbolically true and tells us of the minds and hearts and purposes of the people of the particular epoch. It is true also in the sense that it becomes the basis for thought and action, for future history. On the basis of your reading of the above passage answer the question: The most appropriate sub-heading to the para 2 of the passage is: |
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Answer» Myths in India |
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| 74. |
1. Indian mythology is not confined to the epics, it goes back to the Vedic period and appears in many forms and garbs in Sanskrit literature. The poets and the dramatists take full advantage of it and build their stories and lovely fancies round it. The Ashoka tree is said to have burst into flower when touched by the foot of a beautiful woman. We read of the adventures of Kama, the god of love, and his wife, Rati (or rapture), with their friend Vasanta, the god of spring. Greatly daring, Kama shoots his flowery arrow at Shiva himself and is reduced to ashes by the fire thatflashed out of Shiva's third eye. But he survives as Ananga, the bodiless one.2. Most of the myths and stories are heroic in conception and teach adherence to truth and thepledged word, whatever the consequences, faithfulness unto death and even beyond, courage, good works and sacrifice for the common good. Sometimes the story is pure myth, or else it is a mixture of fact and myth, an exaggerated account of some incident that tradition preserved. Facts and fiction are so interwoven as to be inseparable, and this amalgam becomes an imagined history, which may not tell us exactly what happened but does tell us something that is equally important – what people believed had taken place, what they thought their heroic ancestors were capable of, and what ideals inspired them. So, whether fact or fiction, it became a living element in their lives, ever pulling them up from the drudgery and ugliness of their everyday existence to higher realms, ever pointing towards the path of endeavour and right living, eventhough the ideal might be far off and difficult to reach. 3. Thus, this imagined history, mixture of fact and fiction, or sometimes only fiction becomessymbolically true and tells us of the minds and hearts and purposes of the people of the particular epoch. It is true also in the sense that it becomes the basis for thought and action, for future history. On the basis of your reading of the above passage answer the question: Indian mythology goes back to: |
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Answer» the VEDIC PERIOD |
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| 75. |
Attempt a brief character-sketch of the teacher, Miss Mason, highlighting her understanding and sensitiveness to human issues, particularly related to her students. |
| Answer» Solution :Miss Mason appears to us as a very mature and understanding human being. She is an ideal teacher. She understands the pulse of her students. Her students love and respect her. Even Wanda PETRONSKI confesses in her letter that her NEW teacher in the big city can.t equalise Miss Mason. Miss Mason is full of human kindness She feels sad when Wanda Petronski, the winner of the contest, is not present to receive the honour. The letter Wanda.s father, MR. Jan Petronski, writes to her completely disturbs and upsets her mentally. She can.t imagine that any boy or girl in Room Thirteen can hurt anyone.s feelings purposely or deliberately. She leaves a profound effect on her students without using any threats or harsh measures. Miss Mason SHARES happy moments with her students. She is very happy to announce Wanda as the winner of the girl.s medal. She asks the boys and girls to file around the room and LOOK at Wanda.s beautiful drawings. | |
| 76. |
Change the following sentences into Passive Voice. Compose this letter. |
| Answer» SOLUTION :LET this LETTER be COMPOSED. | |
| 77. |
Change the following sentences into Indirect Speech : She said, ''Where is your father?'' |
| Answer» SOLUTION :She INQUIRED where his FATHER was. | |
| 78. |
All parental acts are for the betterment of the children.' It is true. However, one has to make efforts through trials and errors shedding off one's early hesitations and fears to succeed in any enterprise. Justify this statement by taking points from the lesson 'His First Flight'. |
| Answer» Solution :There is no doubt about it. .All parental acts are for the betterment of the children.. It is the ardent wish of all parents that they may teach all skills to their young ones so that they may succeed in LIFE. First of all, they can learn all things which they have learnt in life. If the young ones don.t act, then they also indulge in scolding, taunting and humiliating them to shed off their hesitations and fears. This is exactly what the parents of the young seagull did. They were SUCCESSFUL in teaching the art of flying to his two brothers and sister. They also tried their best to EMBOLDEN him to take the plunge. Particularly, the mother-seagull went on flying around him with a piece of fish in her beak. It was her ATTEMPT to tempt her starving son to dive at the fish. And she SUCCEEDED in her aim. The young seagull did dive at the fish and it led to his success in the end. | |
| 79. |
Belinda giggled loudly till the whole house shook to its foundation. Blink giggled too like a mouse. Ink and Mustard were very rude to the dragon, Custard. They insulted him by asking repeatedly about his age. Custard cried like a coward begging for a nice safe cage for him. Why was Custard so helpless as to face all his insults like a coward? |
| Answer» Solution :CUSTARD FOUND himself quiet helpless to FACE the combined attack of Belinda and her other pets. The reality was otherwise. Inspite of being REALLY brave, he lacked self-confidence and allowed himself to be a stock of laughter like a COWARD. | |
| 80. |
Belinda giggled loudly till the whole house shook to its foundation. Blink giggled too like a mouse. Ink and Mustard were very rude to the dragon, Custard. They insulted him by asking repeatedly about his age. Custard cried like a coward begging for a nice safe cage for him. How and why did Belinda, Blink, Ink and Mustard giggle? |
| Answer» SOLUTION : Belinda and all her pets JOINED together to mock Custard. Belinda giggled till she shook the house. BLINK, INK and Mustard insulted Custard by ASKING repeatedly about his age. | |
| 81. |
Change the following sentences into Passive Voice. One should respect one's elders. |
| Answer» SOLUTION :ELDERS should RESPECT one.s elders. | |
| 82. |
"As for the girls," she said "although just one or two sketches were submitted by most, one girland Room Thirteen should be proud of her this one girl actually drew one hundred designs all different and all beautiful. In the opinion of the judges, any one of the drawings is worthy of winning the prize. I am very happy to say, that Wanda Petronski is the winner of girls' medal. What did the teacher announce about the winner of the contest ? |
| Answer» Solution :The TEACHER had all praise for the girl who drew a hundred designs-all different and beautiful. Each DRAWING was worthy of WINNING the PRIZE. The teacher declared that Wanda Petronski was the WINNER of girls., medal. | |
| 83. |
"As for the girls," she said "although just one or two sketches were submitted by most, one girland Room Thirteen should be proud of her this one girl actually drew one hundred designs all different and all beautiful. In the opinion of the judges, any one of the drawings is worthy of winning the prize. I am very happy to say, that Wanda Petronski is the winner of girls' medal. Who was the one girl that dominated the show ? |
| Answer» SOLUTION :Most of the girls submitted a SKETCH or two in the DRAWING CONTEST. ONE girl drew one hundred designs. They were all different and beautiful. The girl who dominated the drawing contest was Wanda Petronski. | |
| 84. |
Change the following sentences into Passive Voice. I did not praise anybody. |
| Answer» SOLUTION :NOBODY was PRAISED by me. | |
| 85. |
C-105, Sector-9 Vijay Nagar Ghaziabad 20th October, 20XX The Editor The Times of India Sub: Misuse of space on roads Sir,May I have the honour to bring (a) underline("in ")your kind attention about the misuse of space on roads. The roadside vendors (b) underline ("Occupying ")most of the space which (c)underline(" disturb ")the smooth flow of traffic. Moreover, it causes (d) underline ("bearable ") difficulties even to the pedestrians. Therefore, I request the concerned authorities to penalise the vendors who create such woes for the commuters. Yours sincerely Manish Malhotra |
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Answer» Vijay Nagar Ghaziabad 20TH October, 20XX The Editor The Times of India Sub: Misuse of space on roads Sir, May I have the honour to bring (a) `underline("to")`your kind attention about the misuse of space on roads. The roadside vendors (B) `underline (" Occupy ")`most of the space which (c)`underline(" disturbs ")`the smooth flow of traffic. Moreover, it causes (d) `underline ("unbearable ")` difficulties even to the pedestrians. Therefore, I request the concerned authorities to penalise the vendors who create such WOES for the commuters. Yours sincerely Manish Malhotra |
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| 86. |
And stares with his brilliant eyes At the brilliant stars. Why are the eyes brilliant? What is common between the eyes and the stars? |
| Answer» Solution :The tiger.s EYES shine brightly in the DARKNESS of night. The stars are also SHINING in the SKY. The common thing between the tiger.s eyes and the stars is that both are brilliant. | |
| 87. |
Change the following sentences into Indirect Speech : He said to me, ''Please take your book. |
| Answer» SOLUTION :He REQUESTED me to TAKE NY BOOK. | |
| 88. |
At the end, Mr. Lamb is found on the floor. What is the significance of this scene? |
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Answer» It serves as a climactic end. |
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| 89. |
Bholi's teacher helped her overcome social barriers by encouraging and motivating her. How do you think you can contribute towards changing the social attitudes illustrated in this society? |
| Answer» Solution :Bholi.s teacher REALLY helped her overcoming social barriers. Being her guide and philosopher, the teacher encouraged and motivated her to get an education. Her family and the society thought that Bholi, was a SIMPLETON. But her teacher made her a better human being and above all, an educated and forward looking girl. The girl was considered to be backward in the family. Children made fun of her when she stammered. When she came to school, she couldn.t pronounce her name. The teacher gave her the necessary CONFIDENCE and encouragement. At last, she succeeded in pronouncing .Bh-Bh-Bho-Bholi.. She assured her that, one day she would be the most educated girl in the whole village. We can definitely contribute towards changing the social attitudes. What was the role of the teacher in the story? She transformed a girl to face and overcome social barriers like dowry. When Bishamber.s heart didn.t melt even after her father put his turban on his feet, Bholi decided to stand up. She refused to accept a greedy dowry-seeker and a coward as her husband. If we put ourselves in the same role as played by the teacher, we can also transform MANY YOUNG minds into useful and educated citizens. | |
| 90. |
1. Tourists to Jammu and Kashmir have another attraction - a floating post office on the Dal Lake in Srinagar, the first in the country. 'Floating Post Office, Dal Lake' – claimed to be the only one such post office in the world - is built on an intricately carved maroon houseboat, fastened on the western edge of the Dal Lake. 2. This post office lets you avail of all the regular postal services available in the country while being afloat. The seal used on everything posted from Floating Post Office is unique – along with the date and address, it bears the design of a boatman rowing a shikara on the Dal Lake. The special feature of this post office is that letters posted from here carry a special design which has the picturesque scenery of Dal Lake and Srinagar city. These pictures reach wherever these letters are posted to and hence promote Kashmir as a tourist destination across the world.3. This is actually a heritage post office that has existed since British times. It was called NehruPark Post Office before 2011. But then the chief postmaster John Samuel renamed it as 'FloatingPost Office'.4. The post office's houseboat has two small rooms - one serves as the office and the other a smallmuseum that traces the philatelic history of the state postal department. It has a shop that sellspostage stamps and other products.5. But for the locals, Floating Post Office is more than an object of fascination. Rs. 1-2 crore isdeposited per month in Floating Post Office by communities living in and around the Dal Lake.The lake has several islets that are home to more than 50,000 people . 6. The greatest fear is the recurrence of 2014 like floods in which the houseboat had gone for atoss uncontrollably pushed by the flood. Rescue teams had to anchor it using special mechanism in a nearby highland. Then it was brought back on the Dal after the water receded. The biggest boon is that at no time of the year do you need a fan in this post-office!On the basis of your reading of the above passage answer thequestion: The Floating Post Office is located on: |
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Answer» the eastern edge of the DAL Lake |
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| 91. |
1. Tourists to Jammu and Kashmir have another attraction - a floating post office on the Dal Lake in Srinagar, the first in the country. 'Floating Post Office, Dal Lake' – claimed to be the only one such post office in the world - is built on an intricately carved maroon houseboat, fastened on the western edge of the Dal Lake. 2. This post office lets you avail of all the regular postal services available in the country while being afloat. The seal used on everything posted from Floating Post Office is unique – along with the date and address, it bears the design of a boatman rowing a shikara on the Dal Lake. The special feature of this post office is that letters posted from here carry a special design which has the picturesque scenery of Dal Lake and Srinagar city. These pictures reach wherever these letters are posted to and hence promote Kashmir as a tourist destination across the world.3. This is actually a heritage post office that has existed since British times. It was called NehruPark Post Office before 2011. But then the chief postmaster John Samuel renamed it as 'FloatingPost Office'.4. The post office's houseboat has two small rooms - one serves as the office and the other a smallmuseum that traces the philatelic history of the state postal department. It has a shop that sellspostage stamps and other products.5. But for the locals, Floating Post Office is more than an object of fascination. Rs. 1-2 crore isdeposited per month in Floating Post Office by communities living in and around the Dal Lake.The lake has several islets that are home to more than 50,000 people . 6. The greatest fear is the recurrence of 2014 like floods in which the houseboat had gone for atoss uncontrollably pushed by the flood. Rescue teams had to anchor it using special mechanism in a nearby highland. Then it was brought back on the Dal after the water receded. The biggest boon is that at no time of the year do you need a fan in this post-office!On the basis of your reading of the above passage answer thequestion: The post office is helpful in promoting tourism as the letters posted from here: |
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Answer» CONTAIN PICTURESQUE SCENERY of the Dal Lake and Srinagar CITY |
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| 92. |
1. Tourists to Jammu and Kashmir have another attraction - a floating post office on the Dal Lake in Srinagar, the first in the country. 'Floating Post Office, Dal Lake' – claimed to be the only one such post office in the world - is built on an intricately carved maroon houseboat, fastened on the western edge of the Dal Lake. 2. This post office lets you avail of all the regular postal services available in the country while being afloat. The seal used on everything posted from Floating Post Office is unique – along with the date and address, it bears the design of a boatman rowing a shikara on the Dal Lake. The special feature of this post office is that letters posted from here carry a special design which has the picturesque scenery of Dal Lake and Srinagar city. These pictures reach wherever these letters are posted to and hence promote Kashmir as a tourist destination across the world.3. This is actually a heritage post office that has existed since British times. It was called NehruPark Post Office before 2011. But then the chief postmaster John Samuel renamed it as 'FloatingPost Office'.4. The post office's houseboat has two small rooms - one serves as the office and the other a smallmuseum that traces the philatelic history of the state postal department. It has a shop that sellspostage stamps and other products.5. But for the locals, Floating Post Office is more than an object of fascination. Rs. 1-2 crore isdeposited per month in Floating Post Office by communities living in and around the Dal Lake.The lake has several islets that are home to more than 50,000 people . 6. The greatest fear is the recurrence of 2014 like floods in which the houseboat had gone for atoss uncontrollably pushed by the flood. Rescue teams had to anchor it using special mechanism in a nearby highland. Then it was brought back on the Dal after the water receded. The biggest boon is that at no time of the year do you need a fan in this post-office!On the basis of your reading of the above passage answer thequestion: The seal used in the post office bears the design of: |
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Answer» FOUR Chinar trees |
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| 93. |
1. Tourists to Jammu and Kashmir have another attraction - a floating post office on the Dal Lake in Srinagar, the first in the country. 'Floating Post Office, Dal Lake' – claimed to be the only one such post office in the world - is built on an intricately carved maroon houseboat, fastened on the western edge of the Dal Lake. 2. This post office lets you avail of all the regular postal services available in the country while being afloat. The seal used on everything posted from Floating Post Office is unique – along with the date and address, it bears the design of a boatman rowing a shikara on the Dal Lake. The special feature of this post office is that letters posted from here carry a special design which has the picturesque scenery of Dal Lake and Srinagar city. These pictures reach wherever these letters are posted to and hence promote Kashmir as a tourist destination across the world.3. This is actually a heritage post office that has existed since British times. It was called NehruPark Post Office before 2011. But then the chief postmaster John Samuel renamed it as 'FloatingPost Office'.4. The post office's houseboat has two small rooms - one serves as the office and the other a smallmuseum that traces the philatelic history of the state postal department. It has a shop that sellspostage stamps and other products.5. But for the locals, Floating Post Office is more than an object of fascination. Rs. 1-2 crore isdeposited per month in Floating Post Office by communities living in and around the Dal Lake.The lake has several islets that are home to more than 50,000 people . 6. The greatest fear is the recurrence of 2014 like floods in which the houseboat had gone for atoss uncontrollably pushed by the flood. Rescue teams had to anchor it using special mechanism in a nearby highland. Then it was brought back on the Dal after the water receded. The biggest boon is that at no time of the year do you need a fan in this post-office!On the basis of your reading of the above passage answer thequestion: The greatest fear that the post office has is: |
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Answer» The recurrence of 2014 like devastating FLOODS |
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| 94. |
1. Tourists to Jammu and Kashmir have another attraction - a floating post office on the Dal Lake in Srinagar, the first in the country. 'Floating Post Office, Dal Lake' – claimed to be the only one such post office in the world - is built on an intricately carved maroon houseboat, fastened on the western edge of the Dal Lake. 2. This post office lets you avail of all the regular postal services available in the country while being afloat. The seal used on everything posted from Floating Post Office is unique – along with the date and address, it bears the design of a boatman rowing a shikara on the Dal Lake. The special feature of this post office is that letters posted from here carry a special design which has the picturesque scenery of Dal Lake and Srinagar city. These pictures reach wherever these letters are posted to and hence promote Kashmir as a tourist destination across the world.3. This is actually a heritage post office that has existed since British times. It was called NehruPark Post Office before 2011. But then the chief postmaster John Samuel renamed it as 'FloatingPost Office'.4. The post office's houseboat has two small rooms - one serves as the office and the other a smallmuseum that traces the philatelic history of the state postal department. It has a shop that sellspostage stamps and other products.5. But for the locals, Floating Post Office is more than an object of fascination. Rs. 1-2 crore isdeposited per month in Floating Post Office by communities living in and around the Dal Lake.The lake has several islets that are home to more than 50,000 people . 6. The greatest fear is the recurrence of 2014 like floods in which the houseboat had gone for atoss uncontrollably pushed by the flood. Rescue teams had to anchor it using special mechanism in a nearby highland. Then it was brought back on the Dal after the water receded. The biggest boon is that at no time of the year do you need a fan in this post-office!On the basis of your reading of the above passage answer thequestion: The post office existed since: |
| Answer» Solution :British times | |
| 95. |
1. Tourists to Jammu and Kashmir have another attraction - a floating post office on the Dal Lake in Srinagar, the first in the country. 'Floating Post Office, Dal Lake' – claimed to be the only one such post office in the world - is built on an intricately carved maroon houseboat, fastened on the western edge of the Dal Lake. 2. This post office lets you avail of all the regular postal services available in the country while being afloat. The seal used on everything posted from Floating Post Office is unique – along with the date and address, it bears the design of a boatman rowing a shikara on the Dal Lake. The special feature of this post office is that letters posted from here carry a special design which has the picturesque scenery of Dal Lake and Srinagar city. These pictures reach wherever these letters are posted to and hence promote Kashmir as a tourist destination across the world.3. This is actually a heritage post office that has existed since British times. It was called NehruPark Post Office before 2011. But then the chief postmaster John Samuel renamed it as 'FloatingPost Office'.4. The post office's houseboat has two small rooms - one serves as the office and the other a smallmuseum that traces the philatelic history of the state postal department. It has a shop that sellspostage stamps and other products.5. But for the locals, Floating Post Office is more than an object of fascination. Rs. 1-2 crore isdeposited per month in Floating Post Office by communities living in and around the Dal Lake.The lake has several islets that are home to more than 50,000 people . 6. The greatest fear is the recurrence of 2014 like floods in which the houseboat had gone for atoss uncontrollably pushed by the flood. Rescue teams had to anchor it using special mechanism in a nearby highland. Then it was brought back on the Dal after the water receded. The biggest boon is that at no time of the year do you need a fan in this post-office!On the basis of your reading of the above passage answer thequestion: The greatest fear is the _____of 2014 like floods. |
| Answer» SOLUTION :RECURRENCE | |
| 96. |
Change the following sentences into Passive Voice. Someone was knocking at the door. |
| Answer» SOLUTION :The DOOR was being KNOCKED by SOMEONE. | |
| 97. |
But he's locked in a concrete cell, His strength behind bars, Stalking the length of his cage, Ignoring visitors. How does the tiger react to the visitors ? |
| Answer» SOLUTION :VISITORS come to see the TIGER. He is not EXCITED to see them. On the other hand, he ignores them. He simply keeps WALKING along the length and breadth of his cage. | |
| 98. |
But he's locked in a concrete cell, His strength behind bars, Stalking the length of his cage, Ignoring visitors. What has gone wrong to the real strength of the tiger ? |
| Answer» Solution :Had the tiger been FREE in his NATURAL habitate - the FOREST, he would have been full of STRENGTH. However, he has been LOCKED inside a concrete cell. He has lost much of his strength and dynamism being behind the bars. | |
| 99. |
Ausable did not fit any description of a secret agent Fowler had ever read. Following him down the musty corridor of the gloomy French hotel where Ausable had a room, Fowler felt let down. It was a small room, on the sixth and top floor, and scarcely a setting for a romantic adventure. Why did Fowler feel let down ? |
| Answer» Solution :Fowler had expected to MEET a highly EXCITING and romantic adventure. But just the opposite happened. Ausable lived on the sixth FLOOR. He felt LET down as it was hardly a setting for a romantic adventure. | |
| 100. |
Ausable did not fit any description of a secret agent Fowler had ever read. Following him down the musty corridor of the gloomy French hotel where Ausable had a room, Fowler felt let down. It was a small room, on the sixth and top floor, and scarcely a setting for a romantic adventure. Why didn't Ausable fit any descriptions of a secret agent ? |
| Answer» Solution :AUSABLE didn.t look LIKE a professional secret AGENT. He didn.t FIT in the mould of a secret agent. He appeared to be a FAT and dull person. | |