A. Vitamin B1
B. Vitamin B2
C. Vitamin D
D. Vitamin K

A. Nitrogen
B. Oxygen 
C. Neon
D. Carbon monoxide

A. 3%
B. 33%
C. 0.3%
D. 0.03%

A. Minerals
B. Fats
C. Carbohydrates
D. Proteins

(A) 28%

(B) 30%

(C) 45%

(D) 78%

A. Chemical
B. Biochemical 
C. Physical
D. Nuclear

A. Decreases
B. Remain constant
C. Increases
D. Increases up to 10C

(A) 75%
(B) 85%
(C) 90%
(D) 95%

(A) 700 °C
(B) 900 °C
(C) 1300 °C
(D) 1700 °C

A. Ingredients dissolve better in chilled water
B. Chilled water enhances the taste
C. Chilled water attracts more carbon dioxide 
D. Chilled water is more hygienic