Explanation

• Wastewater generated from industrial processes contains chemicals, toxins, and organic matter.
• This wastewater is called effluent.
• Proper treatment of effluent is essential to prevent water pollution and environmental damage.

Last verified on 01-02-2026

Explanation

Explanation

• CIMMYT stands for International Maize and Wheat Improvement Center.
• It is a global agricultural research organization.

Additional information:

• Headquarters: El Batán, Mexico
• Founded: 1966

Last verified on 25-01-2026

Explanation

• The Green Revolution (1960s–1970s) introduced high-yielding varieties, fertilizers, and modern irrigation in agriculture.
• It led to a major increase in rice and wheat production, especially in Asia.
• The revolution helped reduce food shortages and improve food security.

Last verified on 01-02-2026

Explanation

FAO stands for Food and Agriculture Organization.

• Founded: 16 October 1945.
• Headquarter: Rome, Italy.
• World Food Day is observed on 16 October.

Last verified on 25-01-2026

Explanation

• Swelling of the udder in cows is usually caused by inflammation or infection of the mammary gland.
• This condition is called mastitis.
• It affects milk production, quality, and animal health.

Last verified on 01-02-2026

Explanation

• Citrus fruits are rich in Vitamin C, which is essential for immunity.
• Vitamin C also helps in wound healing, collagen formation, and iron absorption.
• Citrus fruits include oranges, lemons, limes, and grapefruits.

Last verified on 25-01-2026

Explanation

• In the dairy industry, milk sugar (lactose) is converted into lactic acid through fermentation.
• This is carried out by lactic acid bacteria, mainly Lactobacillus and Streptococcus.
• Lactic acid gives yoghurt, cheese, and other fermented dairy products their taste, texture, and shelf-life.

Last verified on 01-02-2026

Explanation

• Fermentation in dairy uses beneficial microorganisms to convert sugars into acids or alcohol.
• Examples of fermented dairy products include cheese and yoghurt.
• Fermentation improves taste, texture, shelf-life, and digestibility.

Last verified on 01-02-2026

Explanation

• Soy sauce is a traditional fermented condiment used in Asian cuisine.
• It is primarily made from soybeans, sometimes mixed with barley or wheat.
• Fermentation is carried out by microorganisms like Aspergillus fungi and lactic acid bacteria.
• The process enhances flavor, aroma, and shelf-life.

Last verified on 01-02-2026