Explanation

• Epigeal germination is the type of germination where the cotyledons (seed leaves) emerge above the ground.
• This occurs in plants like beans, peas, and cucumbers.

Explanation

• French bean (Phaseolus vulgaris) is a dicotyledonous plant, belonging to the family Fabaceae (Leguminosae).
• Dicot plants have two cotyledons (seed leaves) in their seedlings, and their leaves typically have net-like veins.

Explanation

• Each seed is covered on the outside by a seed coat.
• It is also known as testa.
• The seed coat protects the seed and helps regulate water uptake during germination.

Explanation

• Viruses are considered non-cellular or acellular organisms because they do not have cellular structure or metabolism.
• They are composed of genetic material (DNA or RNA) surrounded by a protein coat and require a host cell to replicate and produce new viruses.

Explanation

Diarrhea and typhoid are caused by bacterial infections:

• Diarrhea can be caused by various bacteria, such as E. coli, Salmonella, Shigella, and Campylobacter.
• Typhoid is caused by the bacterium Salmonella Typhi (S. Typhi).

Explanation

• When carbon dioxide is released in the dough, it gets trapped in the dough, causing it to expand and rise.
• This is what makes bread and other baked goods light and fluffy.

Explanation

• When yeast is added to dough, it ferments the sugars, producing carbon dioxide gas as a byproduct.
• This causes the dough to rise, making it lighter and airier.

Explanation

• Yeast fermentation converts sugars into carbon dioxide gas and ethanol.
• It causing the dough to rise.

Explanation

• Yogurt is made by adding a bacterial culture, typically Lactobacillus bulgaricus and Streptococcus thermophilus, to milk.
• These bacteria ferment the lactose (milk sugar) in the milk.
• It producing lactic acid and causing the milk to curdle and thicken, resulting in yogurt.

Explanation

• Yeast is a type of fungus, specifically a single-celled fungus that belongs to the kingdom Fungi.
• It is a eukaryotic microorganism that is capable of fermenting sugars.
• It is commonly used in baking and brewing.