Questions

Madhya Pradesh state government has launched employment scheme "Yuva Swabhiman Yojana" for urban youth.

The short and swift streams running down the Scandinavian mountains have been harnessed for power which also compensates for the absence of coal and oil.

I. Inputs

• Organizational process assets


• Project scope statement 


• Risk management plan


• Risk register

II.  Tools and Techniques

• Risk probability and impact assesment


• Probability and impact matrix


• Risk data quality assessment


• Risk categorization 


• Risk Urgency assessment

III. Outputs

• Risk register (updates)

Another name for false productivity is Spinning your wheels. They use the term for false productivity because your wheels are spinning as you're doing work but you're not going anywhere i.e, making any progress.

I. Inputs

• Organizational process assets


• Project scope statement


• Activity list


• Activity attributes


• Project schedule network diagrams


• Activity resource requirements


• Resource calendars


• Activity duration estimates 


• Project management plan

                - RisK register

II. Tools and Techniques

• Schedule network analysis


• Critical path method


• Schedule compression


• What-if scenario analysis


• Resource leveling


• Critical chain method


• Project management software


• Applying calendars


• Adjusting leads and lags 


• Schedule model

III. Outputs

• Project schedule


• Schedule model data


• Schedule baseline


• Resource requirements (updates)


• Activity attributes (updates)


• Project calendar (updates)


• Requested changes


• Project management plan (updates)

                 - Schedule management plan(updates)

In all the above given options, there is no chemical change or reactions takes place only the shape or physical state is changed.

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.