Here is the list -----
1. Lake Tanganyika
Second deepest lake in the world. This massive water body is shared by ----
Burundi
Democratic Republic of Congo
Tanzania
Zambia
2. Lake Malawi
Shared by -----
Malawi
Mozambique
Tanzania
3. Lake Titicaca
South America's largest freshwater lake. Borders between Peru and Bolivia.
4. Lake Mweru
Shared by Zambia and Democratic Republic of Congo
5. Lake Rukwa
Lies entirely within Tanzania
Decomposition depends on leaf type and weather.
*Fast Leaves (Soft, thin):*
- Maple, Ash, Banana, Neem, Peepal (soft)
- Time: *6 to 12 months*
- Why?
Soft, lots of nitrogen,
bugs eat quickly !!!
*Slow Leaves (Hard, waxy, thick):*
- Oak, Mango, Teak, Pine Needles
- Time: *2 to 3 years*
- Why?
Hard wax coating, tannins, acidic.
Bugs don't like !!!
*Process in 4 Stages:*
1. *0-1 Month:* Water leaks out, leaf turns brown
2. *1-3 Months:* Fungi and bacteria attack, leaf gets soft
3. *3-6 Months:* Earthworms, beetles shred it into small bits
4. *6-12 Months:* Becomes black crumbly stuff called *HUMUS* -
This is super fertilizer for soil.
This question was asked on General knowledge program.
Question
When idli is baked on steam, it gets softer and pluffy . Get holes in it. Why??
1. Starch changes to fat
2. Protein changes to gluten
3. Production of acid and gases
4. Steaming of water
Answer
We will look into each option
Option 1: Starch changes to fat -
- In idli batter, rice has starch.
- Starch does NOT become fat on steaming.
- Starch becomes soft and sticky on heating - we call it *gelatinization*. It makes idli soft, but it does NOT make holes.
- So this is half-true, but not main reason for holes.
Option 1 ruled out !!!
Option 2: Protein changes to gluten
- Gluten is only in Wheat, Maida, Rava
NOT in Rice and Urad Dal.
- Idli has NO gluten at all.
That's why idli is gluten-free food.
- Urad dal protein makes idli hold shape,
but it never becomes gluten.
Option 2 ruled out !!!
Option 3: Production of acid and gases -
This is the real science. Happens in 2 steps:
*Step 1 - Fermentation (Night before):*
We keep batter overnight.
Good bacteria _Lactobacillus_ and yeast eat sugar in rice/dal.
They produce:
- *Lactic Acid* -> Gives idli its slight sour taste
- *Carbon Dioxide Gas (CO2)* ->
Gas makes tiny bubbles in batter. Batter rises up, becomes fluffy.
*Step 2 - Steaming (Morning):*
When we steam it, heat makes those CO2 bubbles EXPAND like balloon.
Bubble expands -> bursts -> leaves a HOLE behind.
Thousands of tiny holes = Spongy, soft idli.
No gas = No holes
Hard, flat idli like stone. That's why unfermented batter makes hard idli.
Option 4: Steaming of water
- Yes, steam cooks idli. Steam makes it hot.
- But steam alone cannot make holes. If we steam plain rice paste without fermentation, we get hard rice cake, not soft idli !!!!
- Steam is just the cooking method, not the reason for holes.
Option 4 ruled out !!!
> *Final Answer : Option 3*
> *Idli soft + holes = Because fermentation produces acid + CO2 gas, and steam expands that gas.*
This question was asked on Koun Banega Karodpati program.
Question
Bandar Seri Begawan is the capital of which country ??
1. Egypt
2. Brunei
3. China
4. Bahrain
Answer
I am hearing the name for the first time !!!
I didn't know that there would be a capital city having this much long name !!!
Let's look at options.
Capital of Egypt == Cairo
Capital of China == Beijing
Capital of Bahrain == Manama
Remaining one is
BRUNEI !!!
I am listing out the countries with the number of living languages -----
1. Papua New Guinea --- 843
2. Indonesia ---- 709
3. Nigeria ----- 530
4. India --- 454
5. China --- 309
6. Mexico --- 296
7. Cameroon --- 280
8. United States --- 239
9. Australia --- 225
10. Brazil --- 222
