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ORDER BY `video_id` desc Health and Hygiene - Food for Living 9th Standard
Science The nutrient required in trace amounts to accomplish various body functions is ____________. Carbohydrate Protein Vitamin Fat The sprouting of onion and potatoes can be delayed by the process of _______________ irradiation freezing Salting Canning Deficiency diseases can be prevented by taking _______________ diet. The process of affecting the natural composition and the quality of food substance is known as _______________ Do not purchase food beyond the date of _______________ Iron is required for the proper functioning of thyroid gland Vitamin C is a water soluble Vitamin ISI mark is mandatory to certify agricultural products Give reasons why salt is used as preservative in food. What is an adulterant? What factors are required for the absorption of Vitamin D from the food by the body? Explain any two methods of food preservation. What are the effects of consuming adulterated food? How are vitamins useful to us? Tabulate the sources, deficiency diseases and symptoms of fat soluble vitamins Explain the role of food control agencies in India.
9th Science Unit 8 Health and Hygiene - Food for Living Book Back Questions
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