Questions

The more interesting’ needs to be replaced with ‘the most interesting’. This is because, when making comparison between two or more things, the superlative degree is used and not the comparative degree Thus, the correct formation would be, ‘This book is the most interesting of the three’.

Monopolistic competition is a type of imperfect competition such that many producers sell products that are differentiated from one another (e.g. by branding or quality) and hence are not perfect substitutes.

In other words, large sellers selling the products that are similar, but not identical and compete with each other on other factors besides price.

Mushrooms are heterotrophs. They are not plants or autotrophs.

Every living thing that exists need energy in order to live. This energy ultimately comes from the sun, and only plants, or autotrophs, can directly use this energy to make food. Those organisms that cannot harness the sun's energy are known as heterotrophs.

Mushrooms belong to kingdom Fungi and are heterotrophs because they decompose and consume nutrients from the soil. They are not green so they cannot photosynthesize

For this reason, mushrooms and all other fungi are heterotrophs.

The   Second   Five-year   plan   was drafted  under  the  leadership  of  P. C.   Mahalanobis. It   focused   on heavy    industries    and    followed socialist  pattern  of  society  as  its goal.Since savings and investment were growing in this period, a bulk of  these  industries  like  electricity railways,   steel, machineries   and communication could be developed in the public sector. However it had its   problems   as   well,because industry attracted more investment than  agriculture,  the  possibility  of food shortage became adverse.So, the    planners    found    balancing industry    and    agriculture    really difficult;  while  K.  N.  Raj  drafted sections  of  India’s  first  Five-Year Plan

Hydrogen gas is used for making vegetables and vanaspathi from vegetable oils.

As it is colourless, odourless, tasteless, flammable gaseous substance, it is added to oils to make them more solid or spreadable.

The use of hydrogenation helps to prolong the shelf life of the food and maintain flavour stability.