Question
Formation of curd by milk is done
by-Solution
These bacteria, often introduced via a "starter" (previous batch of curd), consume lactose (milk sugar) and convert it into lactic acid. This acid causes the milk protein, casein, to coagulate and thicken.
55 46 60 41 65 36 ?
91   93   97   100   ?   113
12             10            13                18.5                  25.50       �...
80, 255, 624, ?, 2400, 4095
18 Â Â Â Â 32 Â Â Â 50 Â Â Â 72 Â Â Â Â 98 Â Â Â Â ?
100Â Â Â Â 221Â Â Â Â 77Â Â Â Â 245Â Â Â Â 50Â Â Â 275
Three series are provided below. You need to determine the values of A, B, and C and subsequently establish a relationship among them.
I: 4, 10...
32, 8, 4, ?, 3, 3.75
30    32    67    206    ?     4166
18Â Â Â Â Â Â Â Â Â Â 434Â Â Â Â Â Â Â Â 642Â Â Â Â Â Â Â Â 746Â Â Â Â Â Â Â Â 798Â Â Â Â Â Â Â Â ?
...
