NSTSE (National Science Talent Search Exam- Unified Council) Class 9: Questions 1869 - 1876 of 2000

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Question number: 1869

» Biology » Improvement in Food Resources

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Question

What are the impacts of global warming and climate disruption on agriculture?

Choices

Choice (4) Response

a.

Adverse human health causing less manpower

b.

Desertification

c.

Impaired photosynthesis

d.

All a. , b. and c. are correct

Question number: 1870

» Biology » Natural Resources

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Question

What are the different methods of mining

Choices

Choice (4) Response

a.

Deep mining

b.

Opencast mining

c.

Both a. and b. are correct

d.

Question does not provide sufficient data or is vague

Question number: 1871

» Biology » Improvement in Food Resources

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Question

Who is known as father of white revolution?

Choices

Choice (4) Response

a.

Ramachandran

b.

Varghese Kurian

c.

M. S. Swaminathan

d.

Anandkrishna

Question number: 1872

» Biology » Improvement in Food Resources

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Question

What are the disadvantages of genetic engineering?

Choices

Choice (4) Response

a.

Loss of nutritional values

b.

Costly

c.

Loss of biodiversity

d.

All a. , b. and c. are correct

Question number: 1873

» Biology » Improvement in Food Resources

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Question

Scientific management of animal is known as

Choices

Choice (4) Response

a.

Animal husbandry

b.

Vermiculture

c.

Apiculture

d.

Sericulture

Question number: 1874

» Biology » Improvement in Food Resources

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Question

Which of the following contains saturated fatty acid?

Choices

Choice (4) Response

a.

Oil

b.

Butter

c.

Ghee

d.

Both b. and c. are correct

Question number: 1875

» Biology » Improvement in Food Resources

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Question

Chemicals that is used to kill herbs is known as

Choices

Choice (4) Response

a.

Insecticides

b.

Rodenticides

c.

Pesticides

d.

Herbicides

Question number: 1876

» Biology » Improvement in Food Resources

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MCQ▾

Question

Nutrients that required in small amount is known as

Choices

Choice (4) Response

a.

Trace element

b.

Micronutrients

c.

Macronutrients

d.

All of the above

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