Benefits Of Honey

                                

Bees from the nectar of the flowers produce honey a sweet sticky substance. From ages honey has been an essential part in the beauty regimes.

Lets take a look at the benefits that honey has provided us.

* Honey has anti-microbial properties and is known to treat minor irritations and sun burns. 

* It is a good substance that should be used in moisturizers, creams and other beauty products as honey has the ability to retain water.

* One teaspoon of honey poured in a mug of water and if used for the last rinse will bring a shine to the hair. It will work wonders and make your hair soft and silky.

* It works well with alpha hydroxy acids - it helps soothe the skin against an abrasive treatment.

* Apply equal parts of honey and milk and leave for twenty minutes, you will notice a glow on your skin.

* Honey fights against any kind of skin damage and ageing as it has antioxidant properties. 

* It also helps to fight against the damage caused by sun's UV rays.

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How To Make Homemade ghee from milk.

                                 

 

Ghee or the clarified butter is the main ingredient in many of the Indian foods. It is better than ordinary butter as it does not burn easily and will retain the freshness of food for longer. It also adds great aroma, flavor and taste to the food. Here is the easiest way for making homemade ghee.

Step by step procedure

Keep the boiled milk in the refrigerator. Skim the gathered cream on the top of it after few hours. Collect the cream in a bowl over the course of a week or two.
Churn the cream well in a mixer with the help of ice and water to make butter.

 

Mould it into a ball and refrigerate it for a day. (If you do not have the patience to make butter at home then get two pounds of butter from the store.)

Reduce the heat to a simmer after a while. Stir it occasionally. Keep it in a steady simmer until it turns golden in colour with no white froth on the surface. The ghee is ready.

Leave it to cool for half an hour. Later sieve it using a stainless steel mesh strainer or a muslin cloth and transfer it to a large jar and seal it tightly to avoid moisture. It can be stored un-refrigerated for several months.

So collect all the equipments and experiment homemade ghee this weekend. Believe me the end product is of higher quality in general, having less/no water and fewer solids than the one you get it from store

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Energy Boosting Food Plan

If you drag yourself out of bed in the morning, can't function without gallons of coffee and run out of energy by late afternoon, then an energy-boosting food plan is right for you.

The good news is that energy can be increased at any age or at any level of fitness whether you are lethargic or active young or old.Your body makes it from the food you eat. The food that you eat will supply energy for your current activities and the excess intake gets stored in the form of glycogen in the liver for future needs.

The type of the food that you ingest decides your energy level for the day and for the months to come. If you eat food that's deprived of nutrients, it will affect your energy levels.

I'm sure most of you have friends who eat twice or thrice as much as you and are still low on energy levels.Therefore energy levels directly depend not on the amount but the type of food consumed. Another interesting fact to note is that even when two individuals of the same sex and age eat identical diets, their energy levels are poles apart.
Such distinction in energy efficiency is due to various factors like hormonal imbalances, hereditary, activity levels, ratio of lean muscle: body fat, stress levels, drugs consumed by the individual, environmental temperature (hot or cold season) and more important his or her individual responses to food.
Some individuals loose energy due to a possible inability to digest food completely. They are unable to absorb food nutrients from food as their body lacks the capacity to completely metabolise the food consumed and break it into glucose meant to provide the energy.

All this goes to prove that your energy levels depend on;

• The type of food that you eat, that is whether it is nutrient dense or nutrient deprived.
• Your digestive process

This means that even if you were eating nutrient dense foods, if you lack the ability to metabolise and digest it, it would affect energy levels.Avoid taking tranquilizers as they let you sleep but do not reduce fatigue.

How Can You Increase Energy Levels?

When your energy levels dip, do yourself a favour and pump up your body with;

• Water, as dehydration affects your energy levels because the activity of the metabolic enzymes is reduced.
• Complex carbohydrates.

Increase your activity level by exercising for 40 minutes regularly. Don't overdo it as it can work the reverse for you.

• 5 - 6 mini meals a day.
• Sprouts in the raw form.
• Vitamin B Supplements… the entire range of vitamin B protects the nerves and increases energy levels.
• A glass of raw vegetable juice.

Get a good night's sleep. It not only energises you but also improves your work efficiency.

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Low calorie cooking tips and Low calorie recipe ideas

Reduce calories and fat content in your foods and recipes by cooking with seasonings to add flavor, instead of fat, carbohydrates and calories. Look up by the Food name or food type and the Spice or seasoning Name

Food Type

All Meats: Bay leaves, celery, cayenne, curry powder, garlic, pepper, majoram, nutmeg, oregano, paprika, sage, thyme, vinegar

Beef: Allspice, dill, chili powder, garlic

Chicken: Poultry, seasoning, cranberries, celery seed, celery leaves, dill, ginger, oregano, parsley, tumeric, sesame seeds

Lamb: Celery seed, celery leaves, curry, mint, rosemary, cinnamon, sage

Pork: Cinnamon, coriander, garlic, onion, sage, thyme, ginger

Veal: Bay leaf, ginger, curry, thyme, majoram, oregano

Fish: Dill, paprika, bay leaf, cayenne, fennel, ginger, dry mustard, lemon juice, tumeric

Egg: Dill, basil, nutmeg, majoram, dry mustard, onions, paprika, parsely, thyme, tumeric

Asparagus: Caraway, vinegar, lemon juice

Cabbage: Caraway, vinegar, cardamon

Corn: Green peppers, tomatoes, coriander

Green beans: Caraway, basil, dill, majoram, nutmeg, sage, vinegar, lemon juice

Peas: Majoram, thyme, onion, basil, green pepper, parsley

Potatoes: Dill, caraway, green pepper, onion, parsley, thyme

Squash: Cinnamon, nutmeg, onion

Tomatoes: Dill, basil, cinnamon, majoram, oregano, onion, sage, thyme, vinegar

Noodles: Paprika, caraway

Rice: Green pepper, onion, tumeric

Breads: Caraway, celery, basil, dill, garlic, fennel, mint, thyme, vinegar, parsley, esame seeds

Fruits: Almond extract, vanilla extract, cinnamon, ginger, cloves, poppy seed, nutmeg, majoram

Spices, Seasonings

Allspice: Fruit, sweet potatoes, squash, eggs, fish, pot roast

Anise: Cheese, beverages, cookies, cakes, breads, fish, stew, fruit dishes

Basil: All vegetables, fish, meat, poultry, egg dishes, sauces and gravies, all Italian dishes

Bay Leaf: Roasts, stews, soups, marinades, poultry, dressings, chowders

Cardamon: Fruit, soups, squash, baked goods, sweet potatoes

Cayenne Pepper: Sauces, vegetables, cheese, eggs, fish, chicken, pizza, paghetti, meat dishes

Celery Salt: Soups, stews, meat loaf, egg dishes, breads, rolls, stuffing, potato salad, tomatoes, and other vegetables

Chili Powder: Corn, bean casseroles, cheese, marinades, chicken, meat laf, stews, egg dishes, tomato and barbeque sauces, dips

Cinnamon: Lamb or beef stews, roast lamb, chicken, pork, ham, beverages, bakery products, fruit

Cloves: Glazed pork or beef, tomatoes, sweet potatoes, carrots, green beans

Coriander: Meat and poultry, stuffings, curry sauces, fruit, barbeque sauces, fruit salads, custards, marinated bean salads

Cumin: Chili, omelets, salad dressing

Curry Powder: Curried meat, poultry, fish, eggs, dried beas, fruit, dips, breads, alad dressings, marinades

Dill Seed and Dill Weed: Sauces, green beans, egg dishes, fish, chicken, breads

Fennel: Sauerkraut, breads, cakes, cookies, egg dishes, fish, stews, marinades for meats, vegetables, cheese, baked or stewed apples

Garlic: Meat, poultry, fish, stews, marinades, tomato dishes, dips, sauces, salads, salad dressings

Ginger: Baked or stewed fruits, vegetables, baked goods, poultry, fish, meat, beverages, soups, several Oriental dishes

Juniper Berries: Venison, game, rabbit, stews, hot or cold drinks

Mace: Fruit, meat loaf, fish, poultry, chowder, vegetables

Majoram: Soups, baked goods, egg dishes, spaghetti, pizza, broccoli, mushrooms, squash, peas, cauliflower, carrots, tomato dishes, meat and fish

Mint: Sauces for lamb and poultry, punches, tea, sauces for desserts, vegetables

Dry Mustard: Vegetables, fish, meat, poultry, salad dressings, egg and cheese sauces

Mustard Seed: Corned beef, cole slaw, potato salad, boiled cabbage, pickles, sauerkraut

Nutmeg: Hot beverages, puddings, fruits, baked goods, eggs, vegetables, fish, meat, poultry

Onion Powder: Breads, egg dishes, rice dishes, cheese dishes, stuffing, vegetables, salads, fish, meat, poultry, stews, dips

Oregano: Fish, meat, poultry, all vegetables, stuffins, cheese dishes, egg dishes, barbeque sauce, chili, pizza, pasta sauces, tomatoes

Paprika: Fish, meat, poultry, egg dishes, cheese dishes, also used as garnish or to add color

Parsley: Used as garnish, salads, broiled meat, fish, poultry, soups, cole slaw, breads, tomato and sauces

Pepper, black: Fish, meat, poultry, eggs, vegetables

Pepper, white: Vegetables, some light meats, poultry and fish

Pepper, red: Barbequed beef or pork, tamale pie, dips, curried dishes, spaghetti sauce, vegetables, poultry, pickles, sauces, soups, meats

Poultry Seasoning: Stuffings, poultry, veal, meat loaf, chicken soup

Rosemary: Soups, stews, marinades, potatoes, spinach, cauliflower

Saffron: Chicken, seafood, rice

Sage: Stuffings for meats, fish, and poultry, sauces, soups, chowders, marinades, onions, tomatoes, egg and cheese dishes

Savory: Tomatoes, seafood

Tarragon: Casseroles, marinades, sauces, salad dressings, egg dishes, fish, meat, poultry

Thyme: Fish, meat, poultry, vegetables, rice

Tumeric: Chutney, pickles, rice dishes, egg dishes, curried meat, fish and poultry, breads, cakes

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Rice is Nice: Some Rice Recipies

Vara Chawal - Bridegroom's Rice

1. Wash the rice thoroughly in water and drain it. Add the Moong dal to the wet rice. Allow it to remain drying for 15 minutes.
2. Heat the pressure pan. Add pure ghee and lower the heat. Ghee should never be allowed to smoke - or else the flavour will be lost.
3. Add Lavang (Cloves) and Dalchini (Cinnamon) and stir
4. When the ingredients are slightly fried (do not brown it) - add rice with Moong dal. Keep stirring. Allow ghee to coat all over the rice & dal.
5. After 5 minutes add boiled hot water. stir well. Add turmeric powder and salt.
6. Close it with pressure pan lid. When the cooker steams, fix the pressure cap. Let the pressure pan whistle out for three times.
7. After the pressure is reduced, open the lid. Add two-teaspoon pure ghee stir slowly. Avoid stirring vigorously when the rice is hot. This will result in rice forming lumps.
8. Now your Vara Rice is ready to serve.
Note
You could garnish this with ghee-fried cashew nuts, if so desired. 

Masala Bhaath - Spiced Vegetable Rice

This is a meal unto itself, but you could add some curd, raita or chopped onions to add to the appeal. And even without these, the rice makes for a great meal all by itself.
Ingredients
• Long grain rice: 2 cups
• Potatoes: 2 nos (medium)
• Onions: 2 nos (medium)
• Green chilies: 2 nos split and julienne
• Turmeric powder: 1/2 teaspoon
• Red chilly powder: 1 teaspoon
• Garam masala: 1 1/2 teaspoon (spice powder)
• Pepper corns: 10 nos
• Tej patta: 2 nos
• Curry leaves: 8 nos
• Lavang (cloves): 6 nos
• Dalchini (Cinnamon): two sticks
• Cooking oil: 4 tablespoons
• Pure ghee: 2 teaspoon
• Salt: 1 flat teaspoon or as per taste
• Boiled water: 4 cups
For Garnishing
• Shredded coconut - 2 teaspoon
• Green coriander - 3 table spoon finely chopped
Method
1. Wash the rice and drain off excess water. Allow rice to dry for ten minutes.
2. Peel potatoes and onions and chop into one inch cubes.
3. Add oil to a cooker pan, when hot, toss peppercorns, tej patta, cloves, cinnamom and curry leaves. Fry lightly and turn down the heat.
4. Add potatoes and onions and stir it for two minutes.
5. Add rice and stir the mix for sometime till the rice gets coated in oil.
6. Add garam masala and red chilly powder and turn on the heat.
7. Add water and cover the vessel, let the steam escape after a minute or so and now place a weight on the lid pressure cooking the rice.
9. After the third whistle, turn off the heat.
10. Add ghee and garnishing to the rice and serve.

Vegetable Fried Rice
Ingredients
• 1cup -- rice (uncooked)
• 100 gms carrots (diced)
• 100 gms French beans (diced)
• 50 gms cauliflower (diced)
• 1 cup peas (boiled)
• 50 gms celery (diced)
• ½ tsp Ajino moto
• 1 tsp sugar
• 3 tsp soya sauce
• Pepper as per taste
• Salt to taste

Method
Boil rice till done and set-aside. Parboil carrots, French beans and cauliflower with some salt. Fry celery in hot oil (1 tbsp). Remove and keep aside. Fry carrots, French beans and cauliflower in hot oil (3 tbsp) for a minute. Add peas, celery, salt and pepper and keep aside. Fry the cooked rice in 2 tbsp oil, add Soya sauce, toss in the vegetables and serve hot. 

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Table Manners

• Do not play with the table utensils or crumble the bread.
• Do not put your elbows on the table, or sit too far back, or lounge
• Do not talk loud or boisterously
• Be cheerful in conduct or conversation
• Never, if possible, cough or sneeze at the table.
• Never tilt back your chair while at the table, or at any other time.
• Do not talk when the mouth is full
• Never make a noise while eating
• Do not open the mouth while chewing, but keep the lips closed. It is not necessary to show people how you 
  masticate your food.
  
  
  • Never indicate that you notice anything unpleasant in the food.
  • Do not break your bread into the soup, nor mix with gravy. It is bad taste to mix food on the plate.
  • Never leave the table before the rest of the family or guests, without asking the host or hostess to excuse you.
  • Eat soup with the side of the spoon, without noise.
  • The fork is used to convey the food to the mouth, except when a spoon is necessary for liquids.
  • Raw oysters are eaten with a fork.
  • If you wish to be served with more tea or coffee, place your spoon in your saucer.
  • Tea or coffee should never be poured into the saucer to cool, but sipped from the cup.
  • If a dish is presented to you, serve yourself first and then pass it on.
  • Never allow butter, soup or other food to remain on your whiskers
  • Never wear gloves at the table, unless your hands are for some special reason unfit to be seen.
  • Never, when serving others, overload the plate nor force upon them delicacies which they decline.
    
    
    • Never make a great display when removing hair, insects or other disagreeable things from your food. Place them quietly under the edge of your plate.
    • Eat Cheese with a fork, not a knife
    • Ask a servant in a low tone for what you want
    • Break your bread, do not cut it.
    • Eat fruit with silver knives and forks
    • If you prefer, take up asparagus with the fingers. Olives and artichokes are always so eaten
    • If a course is set before you that you do not wish, do not touch it.
    • It is not your business to reprove the waiter for improper conduct; that belongs to your host.
    • A gentleman must help a lady whom he has escorted to the table, to all she wishes; but it is improper for him to offer to help other ladies who have escorts
    • Use a napkin only for your mouth. Never use it for your nose, face or forehead.
    • It is very rude to pick your teeth at the table. If it becomes necessary to do so, hold your napkin over your mouth.

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How useful banana Is- must read.

Containing three natural sugars - sucrose, fructose and glucose combined with fiber, a banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Depression : According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS : Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia : High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure : This unique tropical fruit is extremely high in potassium yet low in salt, making it the perfect to beat blood pressure.
So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke

Brain Power : 200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.
Constipation : High in fiber, including bananas in the diet can help
restore normal bowel action, helping to overcome the problem without resorting to laxatives.
Hangovers : One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels,while the milk soothes and re-hydrates your system.
Heartburn : Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.
Morning Sickness : Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.
Mosquito bites : Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.
Nerves : Bananas are high in B vitamins that help calm the nervous system. Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and crisps. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two
hours to keep levels steady


Ulcers : The banana is used as the dietary food against intestinal
disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.
Temperature control: Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.
Seasonal = Affective Disorder (SAD) : Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.
Smoking: Bananas can also help people trying to give up smoking. The B6,B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.
Stress : Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be balanced with the help of a high-potassium banana snack.
Strokes : According to research in "The New England Journal of Medicine,"eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!
Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!
So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around. So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away!"

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How to Test Water Purity

Step One

Request a Consumer Confidence Report (CCR) from your water district. Municipalities are now required to send these to homeowners yearly. This report will tell you about the water that is coming to your house.

Step Two

Run some tap water into a clear glass and look closely at it in good lighting. Is it clear or discolored? Do you see sediment in the water? Smell the water; expect a faint smell of chlorine (like a swimming pool) if you are on a city water supply, but any other smell - particularly that of rotten eggs - indicates that your water should be tested. Check drains, fixtures and porcelain items such as toilets and tubs for red, green, blue or brown staining. 

Step Three

Ask the local health department or Cooperative Extension Service (part of the U.S. Department of Agriculture) for the name of a reputable local water-quality testing facility. If you live in a municipality, your water will be of a consistent quality; you won't need to have it tested every year. 

Step Four

Alternatively, buy a home water test from a hardware store. While less accurate than a lab test, it's a less expensive alternative. 

Step Five

Be especially conscious of your water quality if you have a private water supply, such as a well. You alone are responsible for your water. Test well water for herbicides and insecticides when you first move in, and then at least twice that first year (early spring and late fall) for coliforms (bacteria) and nitrates, and once a year for lead, pH and total dissolved solids (TDS). If you do any work on your well, notice chemical use on or near your property, or see any of the above-mentioned indicators, have your water checked. 

Step Six

Have the water tested when you move into a new home so that you will have a baseline guide for future water testing. Check for coliforms, calcium, copper, iron, lead, magnesium, nitrates, pH, sodium, sulfate, zinc and TDS.
Tips & Warnings
Sometimes just-poured tap water is cloudy from air bubbles. This cloudiness should clear within a minute or two and isn't anything to be concerned about.

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Synthetic Milk

As the name suggests, synthetic milk is not milk but it is entirely a different component with a high degree of adulteration to increase the volume of milk and thereby the profit. Generally it is a mixture of water, pulverized detergent or soap, sodium hydroxide, vegetable oil, salt and urea.

The simplicity and rapidity with which milk can be adulterated always tempted the unscrupulous milk vendors to indulge in fraudulent practices and adulterate the milk. The ever-rising greed has given way to the development of a new type of adulterated milk known as synthetic milk.

Similar to genuine milk production, the practice of preparing the synthetic milk too starts at the village level. The places notorious for the production of synthetic milk include parts of Rajasthan, Haryana, and Uttar Pradesh in India. Slowly but steadily the practice is spreading to other parts of India.

How synthetic milk is produced?

Vegetable refined oil (any brand) whose butyrorefractometer reading is less than 42 is taken in a wide mouthed container along with a suitable emulsifier and thoroughly mixed so that the entire content is made in to a thick white paste. After this is achieved, water is slowly added to the paste until the density of the liquid is similar to that of milk. Then it is added with urea or sodium sulphate or glucose or maltose or sometimes any one of the commonly available fertilizers is added. These substances are usually dissolved in hot water and then added to the seemingly milk like solution.

The refined oil in synthetic milk acts as a source of fat where as the hot solution of any one of the substances above mentioned acts as a source of solids not fat (SNF). The ingredients that go in to the making of synthetic milk are calculated in such a way that the fat and SNF percentage is similar to mixed milk. Hence it easily passes the platform tests carried out at the village level dairy co-operative society (fat and lactometer reading etc.) but from the health point of view of the consumers, it is highly dangerous. The taste is highly objectionable.

Comparison between genuine and synthetic milk

Differentiating tests          Genuine Milk                        Synthetic MilkPhysical tests 
Colour                                       White                                       White
Storage                                On storage                            It turns pale yellow

                                           it remains white                         after some time

Texture                          When rubbed on the palm    when rubbed on the palm

                                         it doesn’t form foam         foam formation noticed.
pH                                          6.6 to 6.8                  10 – 11 (Highly alkaline)
Fat                                          4 .5 – 5.0%                      4.5 – 5.0%
Solids Not Fat                           8 – 9%                             8 – 9%

Chemical tests 
Heat                               No change in colour               It turns yellow on

                                          on heating                                  boiling
Urea test                  Pale yellow colour develops   Dark yellow colour develops

By:-Thenmozhi

The author is a dairy expert, specializing in the technology and microbiology of dairy foods and holds a doctoral degree in Dairy Science

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General Knowledge Quiz Part - II

1)Which is the longest river in the world ?

Ans:- Nile

2)Which country is called the playground of Europe ?

Ans:-Switzerland

3)What is the capital of Indonesia?
Ans:- Jakarta

4)What is the currency of China ?

Ans:- Yuan

5)Which country in the world does not have a rectangular flag?
Ans:- Nepal

6)What is the currency of Russia?
Ans:- Ruble

7)Which is the largest volcano on Earth?Ans:- Hawaii's Mauna Loa

8)In our Solar system, which planets have rings around them?
Ans:- Four of the large outer planets in our solar system have rings around them.

Jupiter - 3 rings

Saturn - has thousands of rings
Uranus - 11 rings
Neptune - 6 rings

9)What is a Meteor? 
Ans:- There are pieces of rock orbiting space called Meteoroids.
Sometime these meteoroids hit the Earth.
When they are falling through the Earth's atmosphere, they burn up.
These are called Meteors or Shooting Stars

10)What is the capitol of Canada? 
Ans:- Ottawa

11)Is Canada bigger than USA?Ans:- Yes Canada is bigger than USA

12)What is the name of the river that falls over Niagara Falls?
Ans:- The Niagara River flows from Lake Erie to Lake Ontario. It serves as the border between Ontario in Canada and New York State in the USA. The river is about 56 kilometers (35 miles) long and includes Niagara falls along its way

13)Which country has the world’s largest Rainforest?

Ans:-Brazil is the largest country in the continent of South America and has the largest rainforest in the world.

14)Which river runs through this rainforest?

Ans:-Amazon River

15)Which country is the world’s largest gold producer?
Ans:-South Africa

16)What is Arachnophobia?

Ans:-The word Arachnophobia comes from the Greek words, ARACHNE, meaning SPIDER, and PHOBOS, meaning FEAR.Some people have an irrational, persistent fear of spiders. It is very difficult for them to overcome this fear.

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