Explanation

• Aggregate fruit develops from one flower having many pistils.
• Each pistil forms a small fruitlet.
• All fruitlets are attached to the same receptacle.
• Together they make one aggregate fruit.
• It is different from multiple fruit (many flowers).
• Example: Strawberry, Raspberry, Blackberry, Custard apple, Magnolia

Last verified on 04-02-2026

Explanation

• Interview schedule is used when respondents are illiterate.
• Extension worker asks questions orally and records answers himself.
• No reading or writing is required from farmers.

Last verified on 03-02-2026

Explanation

• Water supplied to crops other than rainfall and rauni is called irrigation water.
• It is provided artificially through canals, tube wells, or sprinklers.
• Essential for crop growth where rainfall is insufficient.

Last verified on 03-02-2026

Explanation

Explanation

• Holometabolous insects undergo complete metamorphosis.
• Their life cycle: Egg → Larva → Pupa → Adult.
• The young stage after egg is called larva.

Last verified on 03-02-2026

Explanation

• Microbiologists study microorganisms using specific media that provide nutrients for growth.
• Agar is widely used because it is solid at room temperature and supports the growth of many bacteria.

Additional information:

• Agar is derived from red algae.
• It was first used in 1882 by Fannie Hesse for culturing bacteria.

Last verified on 01-02-2026

Explanation

• Dioecious plants have male and female reproductive organs on separate flowers.
• Each plant is either male (produces pollen) or female (produces ovules).
• Ensures cross-pollination and genetic diversity.

Last verified on 03-02-2026

Explanation

• Cryogenic storage involves storing biological materials or food at ultra-low temperatures (usually below −150°C).
• Prevents microbial growth and slows down biochemical reactions.
• Used for seeds, tissues, and germplasm preservation.

Last verified on 03-02-2026

Explanation

• Charcoal rot is a fungal disease affecting sesame crops.
• Caused by the fungus Macrophomina phaseolina, it leads to wilting and drying of stems.
• Named “charcoal rot” due to black fungal structures inside affected stems.

Last verified on 03-02-2026

Explanation

• The color of meat changes due to multiple factors: myoglobin content, pH changes, and oxidation.
• Myoglobin gives meat its red color, which varies with oxygen exposure.

Additional information:

• Myoglobin: Main pigment responsible for red color in meat.
• pH changes: Affect water-holding capacity and brightness of meat.
• Oxidation: Causes browning or discoloration over time.

Last verified on 03-02-2026