Explanation

• Lactose is a disaccharide made of glucose + galactose.
• Provides energy and helps in calcium absorption.

Additional information:

• Some people have lactose intolerance, meaning they cannot digest lactose properly.
• Found in milk, cheese, and other dairy products.

Last verified on 17-01-2026

Explanation

HP processing of fruit and vegetables mean high pressure.

Additional information:

• Preserves taste, color, and nutrients better than traditional heat methods.
• Used in juices, smoothies, and ready-to-eat foods.
• Also called High-Pressure Processing (HPP).
• It is chemical-free and safe for extending shelf life.

Last verified on 17-01-2026

Explanation

• Glucose and fructose are examples of monosaccharides.
• Fructose is a simple sugar naturally found in fruits and honey.
• It is one of the basic units of carbohydrates.
• Fructose is a single sugar unit.
• It is commonly called fruit sugar.

Last verified on 17-01-2026

Explanation

• Fat is mainly stored beneath the skin as subcutaneous fat.
• It acts as an energy reserve, insulation, and protection for the body.

Additional information:

• Excess fat around organs is called visceral fat.
• Too much fat can lead to obesity and heart diseases.

Last verified on 17-01-2026

Explanation

• Wilting Point is defined as the minimal soil moisture that a plant requires to survive.
• At this point, plants start wilting because they cannot extract enough water from the soil.

Last verified on 17-01-2026

Explanation

• Ribosomes are the protein factories of cells.
• They synthesize proteins by translating mRNA into amino acid chains.
• Found in both prokaryotic and eukaryotic cells.

Additional information:

• Nucleus – stores genetic material (DNA)
• Golgi complex – processes and packages proteins
• Chloroplast – photosynthesis in plant cells
• Mitochondria – powerhouse of the cell, produces ATP
• Endoplasmic Reticulum (Rough ER) – works with ribosomes for protein synthesis

Last verified on 17-01-2026

Explanation

• Lactose is a disaccharide, made of glucose + galactose.
• Monosaccharides are the simplest sugars that cannot be hydrolyzed into simpler sugars.
• Examples include glucose, fructose, and glyceraldehyde.

Additional information:

• Glucose (C₆H₁₂O₆) – main energy source in cells
• Fructose (C₆H₁₂O₆) – found in fruits and honey
• Glyceraldehyde (C₃H₆O₃) – simplest monosaccharide (triose sugar)
• Ribose (C₅H₁₀O₅) – part of RNA and DNA
• Galactose (C₆H₁₂O₆) – combines with glucose to form lactose

Last verified on 17-01-2026

Explanation

Fruits generally have the maximum water content.

Additional information:

• Fruits: 80–95% water (e.g., watermelon 92%, orange 87%)
• Vegetables: 70–95% water (e.g., cucumber 96%, spinach 91%)
• Sauces: ~50–80% water depending on type
• Purpose: Hydration and nutrient supply

Last verified on 17-01-2026

Explanation

• Pasteurization of milk is a process of heating milk to kill harmful microorganisms.
• The effectiveness of pasteurization depends on both temperature and time.

Additional information:

• Ultra-high temperature (UHT) treatment: 135–140°C for 2–5 sec for long shelf life.

Last verified on 17-01-2026

Explanation