Analyst Questions

An industry with fast economic growth from the starting days itself which has future importance. Industries like petrochemical industry, hydrogen fuel production, food processing industry, space tourism, and online encyclopedias.

Cholesterol belongs to lipids class of molecules. Lipids are sometimes called as fats which act as storing energy and structural components of cell membranes.

We can make an equation:

3(100000 + x) = 10x+1

(Why? Well, adding 100000 puts a 1 at the front of a five-digit number, and multiplying by 10 and adding 1 puts a 1 at the end of a number)

Solving this gives:

10x+1 = 3(100000 + x)
10x+1 = 300000 + 3x
10x = 299999 + 3x
7x = 299999
x = 299999/7 = 42857

The answer is 42857 (142857 is three times smaller than 428571).

In the bond formation of barium with oxygen, the valency electrons from the barium transferred to the oxygen and forms an ionic bond.

The name given to the bond between water molecules is a hydrogen bond. These bonds occur between the slightly negative oxygen of one water molecule and the slightly positive hydrogen of another water molecule. Hydrogen bonding gives water special physical properties.

The differences in electronegativity between hydrogen and oxygen lead to an unequal sharing of electrons. Electronegativity measures how strongly an atom attracts electrons. Oxygen, with its higher electronegativity, pulls on the shared electrons more, giving the oxygen atom a partial net negative charge. The shared electrons spend less time with the hydrogen atoms; therefore, the hydrogen regions of water have partial positive charges.

The Bacteria that causes Food Borne illness are called Food Borne Pathogens. Most of the pathogens are mesophilic in nature, optimum temperature may be around 20-45 degree celsius. This range of temperatures is often called the "Danger Zone." Dry foods do not support the growth of bacteria.

In order to kill pathogenic bacteria you need temperatures above 74ºC. Temperature is the easiest factor to control in order to prevent bacterial growth.