In the canning and retorting process, Ball’s process time is the total time required to heat the food to the desired temperature and maintain it there for the necessary duration. The expression for Ball process time (B) combines the processor’s process time (t\(_p\)) and the come-up time (t\(_c\)), which is the time it takes for the food to reach the desired temperature before the process starts. The correct formula is:
\[ B = t_p + 0.42 t_c \] where:
- \( t_p \) is the processor’s process time, which is the actual time spent cooking or processing the food at the desired temperature, and
- \( t_c \) is the come-up time, the time needed to heat the food to the desired temperature.
Thus, the correct answer is (A) \( B = t_p + 0.42 t_c \).
| Group 1 | Group 2 | Group 3 | |||
| (P) | Liquorice | (i) | Cinchona calisaya | (a) | Leaf |
| (Q) | Quinine | (ii) | Lawsonia inermis | (b) | Root |
| (R) | Henna | (iii) | Glycyrriza glabra | (c) | Flower |
| (S) | Saffron | (iv) | Papaver somniferum | (d) | Bark |
| (v) | Crocus sativus | (e) | Seed | ||
| Group 1 | Group 2 | ||
| (P) | Net primary productivity | (i) | Total amount of produced by autotrophs energy |
| (Q) | Gross primary productivity | (ii) | A type of mutualism where one species is benefitted more than the other |
| (R) | Net productivity | (iii) | Amount of energy stored by autotrophs after respiration |
| (S) | Secondary productivity | (iv) | Unused amount of energy after consumption by heterotrophs |
| Group 1 | Group 2 | ||
| (P) | Cinnamate-4-hydroxylase | (i) | L-phenylalanine → Cinnamic acid |
| (Q) | Glycerate kinase | (ii) | Glyceraldehyde 3-phosphate → dihydroxyacetone phosphate |
| (R) | PEP carboxylase | (iii) | Glycolate + O\(_2\) → Glyoxylate + H\(_2\)O\(_2\) |
| (S) | Nitrate reductase | (iv) | NO\(_3^-\) + NAD(P)H + H\(^+\) → NO\(_2^-\) + NAD(P)\(^+\) + H\(_2\)O |
Match the following food products in Column I with their corresponding processes in Column II.

