Most important constituent in fruit for preparing jelly is
Pectin . Fruits and their extracts obtain their jelly forming ability from a group of substances called pectins. Pectin provides the three dimensional structure which results in a jellied product.
Direction: Please solve the following expression and choose the closest option
(9.013 – 15.04) = ? + 7.98% of 5199.98
999.99 + 99.99 + 99 = ?
8.992 + (5.01 × 4.98) + ? = 224.03
(91.004)2 - (40.003)2 - (52.9)2 = ?
24.11 × 5.98 + 25.03 × 3.12 – 34.99 + 96.9 × 5.02 =?
√784 × 3 + (713.99 ÷ 6.98) = ?% of 619.99
(48/16)2 × 50/50 ÷ 50/800 = ?
(5.78 + 3.12)² + 8.2² + 2 × 8.1 × (5.9 + 3.2)
