Questions

Atoms are composed of three main particles called electrons, protons and neutrons. We know that, the electrons are negatively charged particles whereas protons are positively charged and neutrons have no charge.

Hence, as the number of electrons and protons are equal and they are oppositely charged, the atom will have no charge as their charges cancel each other.

Guglielmo Marconi, an Italian invetor invented Radio in 1890's.

The hot dry summers and cool wet winters are especially suited for citrus fruits and therefore these lands are some times reffered to as the 'world's orchard land' .

I. Inputs

• Contract (when applicable)


• Project statement of work


• Enterprise environmental factors


• Organizational process assets

II. Tools and Techniques

• Project selection methods


• Project management methodology


• Project management information system


• Expert Judgment

III. Outputs

         1. Project charter

Communications planning - Determining the information and communications needs of the project stakeholders.

Information Distribution - Making needed information available  to project stakeholders in a timely manner.

Performance Reporting - Collecting and distributing performance information. This includes status reporting, progress measurement, and forecasting.

Manage Stakeholders - Managing communications to satisfy the requirements of and resolve issues with project stakeholders.

Fluoride deficiency is a disorder which may cause increased dental caries due to a lack of fluoride in the diet. Dental caries or tooth decay is the breakdown of dental tissues by the acidic products released by the "bacterial fermentation of dietary carbohydrates”

Potentially hazardous foods are foods that might contain food poisoning bacteria and are capable of supporting growth of these bacteria or formation of toxins to levels that are unsafe for consumers, if the foods are not stored at correct temperatures. Toxins are poisonous chemicals produced by some types of bacteria.

The food can be left at room temperature until it reaches 60 deg C because food-poisoning bacteria will not multiply at 60 deg C or above. However, do not leave food cooling at room temperature unless you are sure that the temperature of the food is still at least above 60 C.