Each and everyone wants to be smart in their life but not becomes successfull as their wishes except a few because there is vast differences between the reality and expectation.He who understood the meaning of reality and expectation becomes successful in his/her life.
AJAY HAZRA
Presence of starch in food .
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How do you prove that foods contain carbohydrates or starch .
Very Short Answer Type Questions 1. Name the process by which plants make food Ans: Photosynthesis is the process by which plants make food . 2 Name the part of a plant which produces its food. Ans: Green leaf is the part of a plant which produces its food. 3. What substance in the leaves gives them a green colour ? Ans: The chemical substance chlorophyll present in the leaves gives them a green colour 4. What is the main vein of a leaf known as ? Ans: The main vein of a leaf known as mid rib . 5. Name the green pigment present in the leaves of a plant. Ans: Chlorophyll is the green pigment present in the leaves of a plant. 6. (a) Name a gas used in photosynthesis. Carbondioxide (b) Name a gas produced in photosynthesis. Oxygen . 7. Name the process by which plant leaves lose water into the air. Ans Transpiration is the process by which plant leaves lose water into the air. 8. Which substance is used to remove chlorophyl...
OUR GREEN FRIENDS 1. What are the functions of a leaf? Ans: Most of the plants have green leaves which perform various functions. 1. Food preparation : Green plants prepare their own food by the process of photosynthesis . 2. Respiration : Leaves of the plant contain stomata which help in respiration. 3. Prevention of global warming : During photosynthesis leaves absorb carbon-di-oxide and release pure , cold oxygen gas . Thus leaves of the plants prevent our environment from global warming. 2. Why are plants called producers? Ans: Our body can not make food but a plant can makes their own food . As the green plants can prepare their own food by the process of photosynthesis therefore plants are called as Producers. 3. How do ...
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