Question

Sarika likes to have curd in her lunch. She even knows that for setting curd, a small amount of curd is added to warm milk. The microbes present in the curd help in setting the curd, if the temperature of the mixture remains approximately between 35°C to 40°C. But she is worried because it is winter and the room temperature remains much below the range which makes the setting of curd difficult. (
a) Suggest a way to Sarika to set curd in such a situation. (
b) Why setting of curd during the winter season become difficult?
(c) which mode/of heat transfer can be minimized?
(d) What value of Sarika is shown here?

Answer 1

Answer:

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Explanation:

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