Questions

Le Luong Minh

Damini-i-Koh was the land allocated to the Santhals. The Santhals could live on the land and practise plough agriculture, thus helping them to carry out settled agriculture.

To reduce the risk of bacterial contamination, many foods must be stored in the refrigerator and thus kept below 5 degrees Celsius. These foods are often classified as ‘high-risk foods’ and include – meat, poultry, dairy, seafood, eggs, smallgoods and cooked rice and pasta. This also refers to ready-to-eat foods that have high-risk foods as ingredients and include – casseroles, quiche, pasta salad, pizza, sandwiches and many cakes.

By keeping these high-risk foods under 5 degrees Celsius it stops them from entering the ‘danger-zone’ – temperatures between 5 degrees Celsius and 60 degrees Celsius. The danger-zone is the temperature zone which provides bacteria with the perfect environment to rapidly grow and multiply to numbers that cause food poisoning.

Primary productivity refers to plants that make their own food using sunlight, water and availability of nutrients. Hence, they are not limited by time.

Magma is molten rocks beneath the earth's crust. Hot springs are heated geothermally by underlying magma.