Exams

On the basis of magnetic properties, substances are classified into three groups namely diamagnetic, paramagnetic and ferromagnetic.

As solids diffuse and reorder very slowly under ambient conditions, the net, directionally dependent (anisotropic) magnetic moment can persist. Conversely, liquids and gases freely tumble and reorder: water rearranges every few pico seconds (10^12 times per second).

Hence liquids and gases can never show ferromagnetic properties.

Cellular respiration is the multi-step process that creates energy from nutrients and food molecules. It begins in the cytoplasm of the cell, with the mitochondria functioning as the main organelle where the rest of the process continues and finishes.

During respiration, glycolysis occurs in the cytoplasm of the cell.

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.

The goal of a statement of purpose is to indicate what is expected to be accomplished in doing an experiment.