No. Boiling water is not a chemical change. Because in this process it doesn't loss its properties. It just changes its state i.e, from liquid state to gaseous.   Hence, Boiling water is a Physiacl change and not a chemical change.

Answer: C) grandson Explanation: Man's son's sister---Man's daughter.So, the man's daughter is the mother of the woman's husband. Thus, the woman's husband is the grandson of the man in the photograph.

Answer: A) the money has to remain in the account for a specified period of time Explanation: A certificate of deposit (CD) is a savings certificate with a fixed maturity date, specified fixed interest rate and can be issued in any denomination aside from minimum investment requirements. CD's are generally issued by commercial banks

Answer: A) 30 Explanation: Then, A:B = 2:3 and B:C = 5:8= (5 x 3/5) : (8 x 3/5) = 3:24/5A:B:C = 2:3:24/5= 10:15:24 => B = 98 x 15/49 = 30.

Answer: A) 20 Explanation: Let the total amount be 200 {L.C.M of 40 and 50} Chacobar C.P. = 200/50 = 4 Fivestar C.P = 200/40 = 5 Remaining Money after petrol = [200 - 200×10%] = 180 Remaining money after buying fivestars = [180 - 20×5] = 80 So number of Chacobar she can buy = 80/4 = 20

Answer: D) 8 Explanation: Here the given number analogy follows two patterns that, 6  18 --> 6 x 3 4 12 --> 4 x 3   OR 6 18 ----> 6x6/2 = 18 4 8 ----> 4x4/2 = 8   As 12 is not available in the options, 8 is correct answer.

Answer: A) Sanjay Kothari Explanation: Sanjay Kothari, Chairman of Public Enterprises Selection Board, has been appointed as Secretary to President-elect Ram Nath Kovind.

Answer: A) < 5 deg Celcius Explanation: To reduce the risk of bacterial contamination, many foods must be stored in the refrigerator and thus kept below 5 degrees Celsius. These foods are often classified as ‘high-risk foods’ and include – meat, poultry, dairy, seafood, eggs, smallgoods and cooked rice and pasta. This also refers to ready-to-eat foods that have high-risk foods as ingredients and include – casseroles, quiche, pasta salad, pizza, sandwiches and many cakes.   By keeping these high-risk foods under 5 degrees Celsius it stops them from entering the ‘danger-zone’ – temperatures between 5 degrees Celsius and 60 degrees Celsius. The danger-zone is the temperature zone which provides bacteria with the perfect environment to rapidly grow and multiply to numbers that cause food poisoning.