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Match the following. List-I List-II a. Subject-Centered design 1. Focuses on individual problems b. Learner-Centered design 2. Focues on method of teaching c. Problem-Centered design 3. Focues on individual students 4. Focuses on particular subject
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Give the correct sequence for manufacturing of Rayon. 1. Shredding 2. Dissolving 3. Xanthation 4. Ageing 5. Steeping 6. Spinning
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Assertion (A) Cooking foods by moist heat methods like boiling increases the glycemic effect of foods. Reason (R) Moist heat reduces the particle size of the food.