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The primary purpose of adding pectin during the preparation of jams and jellies is to improve the texture. Pectin is a natural carbohydrate found in fruits, especially in their peels and cores. When heated with sugar, pectin forms a gel-like structure that gives jams and jellies their characteristic consistency and helps them set.
The average number of books on history, polity and geography in a library is 144, and the average number of books on history and geography is 140. If th...
The average expenditure of Mr. Sharma for January to June is Rs. 4200 and he spent Rs. 1200 in January and Rs. 1500 in July. The average expenditure for...
The average of 30 numbers was initially calculated as 45. However, it was later found that one of the numbers had been incorrectly recorded as 83 instea...
In an examination, the average marks obtained by the students is 75. After correcting the quantitative mistakes, the average of 100 students is reduced ...
The average weight of 30 students in a class increases by 0.5 kg when the weight of the principal is included. If earlier the average weight of the stud...
Average run scored by a batsman in first ‘x’ matches is 44. In next 8 matches he scored runs with an average of 80 so that his overal...
In an examination the average marks of Rohit is 60. If he got 19 more marks in science and 26 more marks in maths then his average would have been 65. F...
A number is such that when it is multiplied by 6, it gives another number which is as much above from 210 as the original number (itself) is below 210. ...
Mixture X comprises juice and water in a 5:4 ratio, and mixture Y consists of juice and water in a 7:9 ratio. When mixture X is combined with mixture Y,...
In an examination, the average marks obtained by the students is 60. After correcting the quantitative mistakes, the average of 100 students is reduced ...
