Questions

History of Shimla goes back to the period of Anglo –Gurkha war in the year 1808-09. The British connection with the area developed only after this battle between the Sikh rulers of these hills and the Gurkhas from Nepal.

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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.

Plant cell walls are mostly made up of the molecule cellulose. Cellulose is a polysaccharide, a complex sugar made of long chains of glucose.

The cell wall must be made of thick and strong material as it provides the structural shape of the plant and protection from insects and microorganisms.