Answer: D) Mark Mazzetti Explanation:

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.

Answer: A) Duisburg Explanation:

Answer: D) Santosh Sharma Explanation:

Answer: B) 1600 Explanation: Let O's share = Rs. P => N's share = 75100 x P = 3P4 M's share = 54 x 3P4 = 15P16 15P16 + 3P4 + P = 4300=> P = 4300 x 1643 = 1600

Answer: A) Infosys Explanation:

Answer: A) Autotrophs Explanation: Plants make their own food through the process of photosynthesis. Plants are self-sufficient. Green plants have the ability to prepare their own food and this is the reason why they are called autotrophs.                                          They make their own food through the process of photosynthesis using light energy to make sugars from carbon dioxide (C02) and water (H20). The chlorophyll which is present in the leaves is the main reason for the production of food in the plants and it is the reason for the greenery of the leaves too.

Answer: A) Pascal's Law Explanation: