Important food science and technology mcqs for jobs test preparation in agricultural department of Pakistan.
Food Science And Technology MCQs
Crysanthemum is propagated by ____?
A. Suckers
B. Corms
C. Corals
D. None
Who is known as “the father of Hybrid Rice”?
A. Yaun Longping
B. Yaun Pingpong
C. Zuhee yaun
D. None of these
The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known ______?
A. Canning
B. Sterilization
C. Pasteurization
D. None of These
How much iodine is contained in the body of an adult person?
A. 5 to 10 mg
B. 10 to 20 mg
C. 20 to 50 mg
D. 50 to 100 mg
Approximately caloric value in Kcal/100 g of almond is _____?
A. 400
B. 500
C. 600
D. 640
The storage life of mushroom at 35ºF with R.H of 90% is _____?
A. 1-2 days
B. 2-4 days
C. 3-5 days
D. 6 days
The storage life of mangoes at 50ºF with R.H of 90% is _____?
A. 1-2 weeks
B. 2-3 weeks
C. 2-4 weeks
D. 4-6 weeks
The storage life of grapes at 32ºF with R.H of 90% is _____?
A. 1-2 weeks
B. 2-4 weeks
C. 3-8 weeks
D. 5-6 weeks
The storage life of frozen fish at -10ºF with R.H of 95% is _____?
A. 4-6 months
B. 6-8 months
C. 8-10 months
D. 12 months
The storage life of Butter at -20ºF With R.H of 85% is ______?
A. 4 months
B. 6 months
C. 8 months
D. 12 months
Approximate quantity of milk requires to get 1 Kg of butter is _____?
A. 10.8 Kg
B. 15 Kg
C. 20 Kg
D. 23 Kg
Storage life of peaches & pears 31ºF with R.H of 90% is _____?
A. 1-2 weeks
B. 2-3 weeks
C. 2-4 weeks
D. 2-6 weeks
Approximate calories in 1 slice of fried liver is _____?
A. 40
B. 50
C. 71
D. 86
Approximate calories in 3.2 ounces of cooked is _____?
A. 155
B. 175
C. 200
D. 214
Approximate calories in one large raw apple is _______?
A. 90
B. 100
C. 117
D. 125
The storage life of cucumber at 50ºF with of 95% is ______?
A. 6-10 days
B. 10-12 days
C. 10-14 days
D. 12-16 days
The storage life of Banana at 55ºF with R.H of 95% is _____?
A. 4 weeks
B. 6 weeks
C. 3 weeks
D. 2 weeks
Enzyme proteases is used for ______ ?
A. Clarification of fruit juice
B. Tenderizing meat
C. Removal of molecular oxygen dissolved at the surface of products
D. None of the above
The concentration of ethylene required for the ripening of Banana is ______?
A. 5 ppm with 24 hr
B. 10 ppm with 24 hr
C. 12 ppm with 24 hr
D. 15 ppm with 24 hr
Which one of the following is the climacteric ethylene producing fruit ______?
A. Lemon
B. Grape
C. Apple
D. Lychee
Which of the following is the method of food preservation ______?
A. Smoking
B. Drying
C. Salting
D. All the above
The used of additives per person per year amounts to about ______?
A. 5 g
B. 10 g
C. 15 g
D. None of the above
In dairy products such as cheese and condensed milk the preservative used is _______?
A. Epexider
B. Parabens
C. Nisim
D. All the above
In preparation of fruit juices, pickles and carbonated beverages the preservative used is _____?
A. Proconic acid
B. Benzonic acid
C. Parabens
D. All the above
To prevent deterioration of food from microorganisms which one of the following preservatives are used ______?
A. NaCl
B. Sulpher dioxide
C. Nitrate
D. All the above
In soft drinks and dietetic forms of food which sweetening agent is widely used ____?
A. Calcium salt
B. Cyclamates
C. Glycyrrhizin acid
D. All the above
Ant caking agents used in food industry are _______?
A. Propylene glycol
B. Glycerol
C. Calcium silicate
D. All the above
Which one of the following is best flour improver _______?
A. Cl2
B. ClO2
C. Benzoyl peroxide
D. All the above
In banana synthetic flavour additive used is ______?
A. Amylaccetate
B. Methyl anthranilate
C. Ethyle butyrate
D. None of the above
Which one of the following is used as antioxidant ______?
A. DNA
B. EDTA
C. DT
D. None of the above
Consistency and stability of dough’s is measured by _____?
A. Farinograph
B. Micrograph
C. Compress metter
D. All the above
Egg storage stability can be achieved by storing eggs under _____ ?
A. CO2
B. Mineral oil
C. Then no stabilization
D. All the above
Severe diarrhea and dehydration in human is due to lack of _____?
A. Rennin
B. Lysine
C. Lactase
D. All the above
Milk proteins of cow milk contains maximum amount of ______?
A. β-lacto globulin
B. α-lactolbumin
C. Serum albumin
D. All the above
Maximum amount of casein is present in _______?
A. Buffalo milk
B. Cow milk milk
C. Goat milk
D. Sheep milk
For preservation of fruit dehydration is carried out by _____?
A. Vacuum drier
B. Tunnel drier
C. Puff drying
D. all the above
WHO recommended daily intake of calcium for adults is _____?
A. 200-300 mg
B. 300-400 mg
C. 400-500 mg
D. All the above
The deficiency of vitamin B-2 is adults causes _______?
A. Cheilosis
B. Glostitis
C. Eye itching
D. All the above
The deficiency of vitamin K in human causes _______?
A. Uncontrolled bleeding
B. Internal hemorrhage
C. Prolonged blood clotting
D. all the above
Vitamin A deficiency result in _____?
A. Xeroderma
B. Xerophthalmia
C. Conical ulceration
D. All the above
Which one of the following is the soluble vitamins ______?
A. Vitamin D
B. Vitamin B
C. Vitamin A
D. Both a & c
Protein denaturation is brought about by _____?
A. Heat
B. pH of the medium
C. Ionic strength
D. All the above
Amino acid with no polar R group are ____?
A. Hydrophilic
B. Hydrophobic
C. Aromatic
D. None of the above
Which one of the following plays the role of a natural oxidants ______?
A. Vitamin A
B. Vitamin C
C. Vitamin E
D. None of the above
Oxidative rancidity is promoted by _____?
A. Heat
B. Catalysis
C. Enzymes
D. All the above
Microbial gum used in food serve as _____?
A. Stabilizer
B. Emulsifier
C. Thickener
D. All the above
Gelatinization is the process in which ______?
A. Starch granules swell rapidly and lose birefringence
B. Starch granules do not swell rapidly and lose birefringence
C. Starch granules collide frequently causing a reduction in viscosity
D. Both a & b
The function of sugar in food is ______?
A. Humecants
B. Plasticizers
C. Sweetners
D. All the above
Per day the developing countries consume food corresponding to ______?
A. 1000-1500 Kcal
B. 1500-1800 Kcal
C. 1800-2000 Kcal
D. None of the above
Approximately caloric value in Kcal/100 g of whole milk is ______?
A. 50
B. 60
C. 69
D. 75
Approximately caloric value in Kcal/100 g ofwalnut is _____?
A. 500
B. 600
C. 650
D. 700
The storage life of onions at 32ºF with R.H of 75% is _____?
A. 2-4 months
B. 4-6 months
C. 6-8 months
D. 8-10 months
The storage life of fresh beef at 34ºF with R.H of 92% is ______?
A. 1-3 weeks
B. 1-4 weeks
C. 1-6 weeks
D. 1-8 weeks
The storage life of honey at 31ºF with R.H of 90% is _____?
A. 4 months
B. 6 months
C. 8 months
D. 12 months
The storage life of grape fruit at 50ºF with R.H of 90% is ______?
A. 2-3 weeks
B. 4-6 weeks
C. 4-8 weeks
D. 10 weeks
The storage life of dried fruit at 32ºF with R.H of 60% is _____?
A. 4-6 months
B. 6-8 months
C. 9-12 months
D. 8-10 months
Approximately quantity of milk required to prepare 1 kg of cheese is _______?
A. 5 Kg
B. 8 Kg
C. 10 Kg
D. 12 Kg
Approximate calories in one cup of white cooked rice is ______?
A. 150
B. 175
C. 201
D. 225
Extension of storage life by inhibition of sprouting of potatoes, onions and garlic can be achieved by radiation dose of ______?
A. 0.05-0.1 kGy
B. 0.05-0.12 kGy
C. 0.05-0.15 kGy
D. non of these
Approximate calories in 1/2 breast fried chicken is ______?
A. 155
B. 175
C. 210
D. 232
Approximate calories in one large banana is ______?
A. 100
B. 125
C. 150
D. 176
The storage life of Orange at 34ºF with R.H of 90% is _______?
A. 2-6 weeks
B. 4-8 weeks
C. 8-12 weeks
D. 12-14 weeks
The storage life of Cabbage at 32ºF with R.H of 95% is ______?
A. 2-5 months
B. 3-4 months
C. 5-6 months
D. 3-5 months
The storage life of Apricot at 32ºF with R.H of 90% is ______?
A. 2-4 weeks
B. 1-2 weeks
C. 3-4 weeks
D. 1-5 weeks
Ergosterol is usually found in ______?
A. Animal fat
B. Vegetable fat
C. Both a & b
D. None of the above
Which one of the following is the non-ethylene producing fruit ______?
A. Mango
B. Banana
C. Orange
D. Pear
Milk is pasteurized at ______?
A. 50ºC for 30 minutes
B. 60ºC for 30 minutes
C. 62.8ºC for minutes
D. None of the above
The consumption of several flavours and micromtrients per person per year is _____?
A. mg
B. .< 0.01 mg
C. .> 0.01 mg
D. None of the above
The improve and stabilize the texture of foods which types of stabilizers and thickeners are used ______?
A. Guar gum
B. Agaragar
C. Starch
D. All the above
To prevent the growth of molds in bread ind other backed food which preservative is used _______?
A. Sodium acetate
B. Potassium acetate
C. Calcium acetate
D. All the above
The world’s food is lost by microbial spoilage upto the extent of ______?
A. One-half
B. One-fourth
C. One-fifth
D. One-third
To make light cakes, biscuits and muffins which leavening agent is used ______?
A. Silicoaluminate
B. Magnesium carbonate
C. Phosphate salts
D. All the above
Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds ____?
A. Benzoyl peroxide
B. Nitrosyle chloride
C. Sorbitol
D. Mannitol
Which one of the following is the best known, most widely used food flavour enhancer _____?
A. Ether
B. Alcohol
C. Monosodium glutamic acid All the above
D. All the above
Which one of the following is synthetic flavour _____?
A. Esters
B. Aldehydes
C. Ketones
D. All the above
Texture of pastries, cookies and crackers is evaluated by ____?
A. Warner-Bratzler sheer
B. Short meter
C. Compress meter
D. All the above
The food colour measurement can be obtained by ______?
A. Spectrophotometer
B. Tint meters
C. Disc colourimetry
D. All the above
Egg quality is determined by _______?
A. Albumin
B. Yolk
C. Germ spot
D. All the above
Milk proteins are rich in ______?
A. Cysteine
B. Methionine
C. Lysine
D. All the above
Maximum amount of whey proteins are found in _______?
A. Buffalo milk
B. Cow milk milk
C. Goat milk
D. Sheep milk
The average per capita world consumption of milk per head per day is _____?
A. 160 g
B. 250 g
C. 320 g
D. Non of the above
The function of acids in food is to _______?
A. Intensity & modified the taste
B. Act as ciectton pair accpot
C. Act as microbial inhibitor
D. All the above
The deficiency of Niacin in adults causes _____?
A. Dementia
B. Diarrhea
C. Ulcerated mouth & tongue
D. All the above
The deficiency of vitamin B-1 is adults causes ______?
A. Fatigue
B. Depressions
C. Irritability
D. All the above
The deficiency of vitamin D in human causes ______?
A. Rickets
B. Osteomalecia
C. Decalcification
D. All the above
Which one of the following is water soluble vitamin _____?
A. Vitamin B
B. Vitamin E
C. Vitamin K
D. None of the above
The recommended daily intake of protein per kilogram by WHO for an individual is ______?
A. 0.25 g
B. 0.49 g
C. 0.59 g
D. None of the above
Protein denaturation is the result of the modification of ______?
A. Primary structure
B. Secondary structure
C. Tertiary structure
D. Both b & c
The flavor of butter, milk and cheese due to _______?
A. Long chain fatty acids
B. Short chain fatty acids
C. Saturated fatty acids
D. Unsaturated fatty acids
Undesirable flavor in the food during storage is due to ______?
A. Prooxidants
B. Antioxidants
C. Rancidity
D. None of the above
The plant trigly cerides are rich in _____?
A. Saturated fatty acids
B. Unsaturated fatty acids
C. Steroids
D. None of the above
Agar is an extract from ______?
A. Fungi
B. Algae
C. Bacteria
D. None of the above
The interaction of polysaccharides form _______?
A. Hydrogen bonds
B. Carbon bonds
C. Nitrogen bonds
D. None of the above
Per day consumption of food in developed countries ranges between _____?
A. 1500-2000 Kcal
B. 200-3000
C. 3000-3500 Kcal
D. None of the above
The mechanism of food intake regulation is known as _____?
A. Glucostatic regulation
B. Lipostatic regulation
C. Aminostatic regulation
D. All the above
Many reactions similar to oxidative rancidity during irradiation been observed in _____?
A. Water
B. Carbohydrates
C. Lipids
D. non of these
Oxidation as well as condensation reaction similar to non-browning due to irradiation have been observed in _____?
A. Protein
B. Carbohydrates
C. Lipids
D. non of these
The break down of pertinacious material is referred to as ______?
A. Autolysis
B. Lipolysis
C. Proteolysis
D. non of these
The break down of fatty material is referred to as ______?
A. Autolysis
B. Lipolysis
C. Proteolysis
D. None of above
Lactic fermentation product from coagulated milk in dairy products ______?
A. Cheese
B. Ice cream
C. Skimmed
D. Milk
C6H12O6 bacteria CH2CHCOOH + H2O is ______?
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. All the above
The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is ______?
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. All the above
C6H12O6 Yest 2C2H2OH+2CO2 _______?
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. All the above
Fermentation industries include ______?
A. Baking
B. Brewing
C. Wine making
D. all the above
the enzyme that destroys vitamin B-1 is ______?
A. Oxalate
B. Phenolase
C. Thiaminase
D. None of the above
Eugenol is important ingredients of oil of _______?
A. Olive
B. Clove
C. Nutmeg
D. Cumin
Diacetyl is present in _______?
A. Cultured butter
B. Sour cream
C. Butter milk
D. All the above
The aroma of Ethylbutyrateis just like ______?
A. Banana
B. Grape
C. Pineapple
D. Guava
Which one of the following acid is present in rancid butter ______?
A. Propionic acid
B. Pentanoic acid
C. N-butyric acid
D. Caprotic acid
In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are ______?
A. Streptococcus
B. Lactobacillus
C. Acetobacter
D. Both a & b
The acetic acid producing bacteria are _____?
A. Acetomonas
B. Saccharomyces
C. Streptococeus
D. None of the above
Tea is the example of fermentation of ______?
A. Alcoholic
B. Non-alcoholic
C. Acetic
D. None of the above
Soy sauce is the fermented product of ______?
A. Barley
B. Wheat
C. Oat
D. Soybeans
Saccharomyces creavisiae is the example of _______?
A. Bacteria
B. Fungi
C. Yeast
D. Molds
In bread preparation in added to sorbic acid which one of the following is used as preservative ______?
A. Sulphur dioxide
B. Nitrates
C. Propionic acid
D. Benzoic acid
The most commonly used leaving agents in barley are _____?
A. Yeast
B. Sodium bi carbonate
C. Sugar
D. Both a & b
Which one of the following is anti ripening agent ____?
A. 2,4,5 trichlorophenoxy acetic acid
B. Meleic hydrazide
C. Sulphur dioxide
D. Sodium benzoate
Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as _______?
A. Food adulterants
B. Food additives
C. Food contaminations
D. All the above
Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as ______?
A. Food contamination
B. Food adulterants
C. Food additives
D. All the above
Tyndallization is more reliable than _______?
A. Sterilization
B. Pasteurization
C. Blanching
D. non of these
Dried foods have water activity (Aw) of ______?
A. 1.0
B. 1.5
C. 0.6
D. non of these
Pure water has an water activity (Aw) of _____?
A. 0.99
B. 1.00
C. 1.5
D. non of these
Which type of bacteria grow best at room temperature of 20 _____?
A. Mesophilic
B. Thermophilic
C. Psychrophilic
D. All the above
The deficiency of an enzyme is greatly influenced by the ______?
A. pH
B. Environmental temperature
C. Concentration of enzyme
D. All the above
Recemases belongs to ______?
A. Isomerases enzyme
B. Ligases enzyme
C. Lyases enzyme
D. Oxireductase enzyme
Esterases, proteinases, alkali acid phosphates belongs to ______?
A. Hydrolases enzyme
B. Transferases enzyme
C. Oxireductases enzyme
D. Ligases enzyme
Cytochrome Oxidase and alcohol de hydrogenise are the examples of _______?
A. Oxidoreductases enzymes
B. Transferases
C. Hydrolases
D. Lysases
Bacteria producing toxins that cause food poisoning are known as _____?
A. Clostridium
B. Staphylococcus
C. Mycodesmavin
D. Both a & b
When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called ______?
A. Mail lard reaction
B. Caramalization
C. Browning
D. Purification
When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes ________?
A. Pinkish
B. Brownish
C. Bright red
D. Red
The deteriorative changes originating from with in the food system is known as _____?
A. Proteolysis
B. Hydrolysis
C. Purification
D. Autolysis
Lime, lemon juice and pickles are ________?
A. Low acid foods
B. Acid foods
C. Medium acid foods
D. High acid foods
Foods having pH value of below 3.7 are called ______?
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods
Most food poisoning organisms prefer to grow in the pH range of ________?
A. 4-5
B. 4-5
C. 5
D. Above 5
The food in which the moisture content ranges between 80-90% is called _____?
A. Perishable foods
B. Low perishable foods
C. Stable foods
D. High acid foods
The food in which the moisture content is less than 15% is called ______?
A. Stable foods
B. Semi perishable foods
C. Perishable foods
D. Acid food
Cystein, Cystine and methionine amino acids are ______?
A. Sulpher containing
B. Hydrogen containing
C. Copper containing
D. Mg containing
Vitamin C is called _______?
A. Malic acid
B. Citric acid
C. Ascorbic acid
D. Trataric acid
Folic acid deficiency causes ______?
A. Night blindness
B. Rickets
C. Beriberi
D. Anaemia
Which one of the following causes deficiency beriberi ______?
A. Vitamin B-1
B. Vitamin D
C. Vitamin C
D. Vitamin D
Which one of the following acts as antioxidant ______?
A. Vitamin E
B. Vitamin D
C. Vitamin C
D. Vitamin A
Cholesterol is the natural form of _______?
A. Vitamin A
B. Vitamin D
C. Vitamin C
D. Vitamin K
In all common wealth countries including Pakistan the basis for food laws being used are _______?
A. American food laws
B. Russian food laws
C. Arabic food laws
D. British food laws
The oldest food preservation techniques are _____?
A. Drying and dehydration
B. Sun drying
C. Browning
D. None of these
Who was the father of canning _______?
A. Gay-Lussac
B. Nicolas Appert
C. Tomas
D. Newton
Meat, fruit, vegetables are ______?
A. Simple food
B. Complex food
C. Functional food
D. Nutritive food
Cane sugar is called ____?
A. Fructose
B. Sucrose
C. Galactose
D. Mattose
All the treatments given to a food stuff form the washing to the point off consumption is called _____?
A. Food preservation
B. Food processing
C. Food science
D. Food technology
Estimate percentage loss of the world production _____?
A. 25
B. 40
C. 30
D. none
Sensory stimula for food occurs from _____?
A. Taste
B. Smell
C. Texture
D. All
Deamination, oxidation, polymerization and decarboxylatio observed during irradiation in ______?
A. Water
B. Carbohydrates
C. Protein
D. non of these
Naturally vinegar contain acetic acid _______?
A. 8%
B. 4%
C. 2%
D. 5%
Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in ______?
A. Acetic fermentation
B. Alcoholic fermentation
C. Lactic fermentation
D. All the above
Several yeast can be used in fermentation but most commonly known species of genus are ____?
A. Streptococcus
B. Lactobacillus
C. Leuconostoc
D. Saccharomyces
Streptococcus thermopiles and lactobacillus are lactic fermentors in ______?
A. Meat industry
B. Dairy industry
C. Fruit and vegetable industry
D. Beverage industry
Wine is produced from ______?
A. Lemon
B. Avocado
C. Grapes
D. Grape fruit
Which one of the following is applied in the production of leaved bread and alcoholic beverages ______?
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. All the above
Yoghurt,cheese, pickles are included in _____?
A. Fermented food
B. Dehydrated food
C. Simple food
D. Preserved food
The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as _______?
A. Preservation
B. Fermentation
C. Dehydration
D. Pasteurization
Which one of the following possesses banana like aroma _____?
A. Diacetyl
B. Iso-amylacetate
C. Nerol
D. Ethyle buryrate
Which is the flavour enhancer in meat products ______?
A. Monosodium glutamate
B. Sorbitol
C. Lecithin
D. None of the above
Delta lactones are important in ______?
A. Jams
B. Jellies
C. Milk & milk products
D. Pickles
Ester is similar to _______?
A. Alcohols
B. Fatty acids
C. Aldehyde
D. Ketenes
The term used to denote both sensation and the substance is ______?
A. Taste
B. Aroma
C. Flavor
D. All the above
Vinegar is a product of ______?
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. Non of the above
The fermented dairy products are ______?
A. Cheese and yoghurt
B. Butter and cream
C. Cream and ice cream
D. All the above
Cereals are fermented to produce ______?
A. Coffee
B. Season ting
C. Bread
D. Chapati
Beer is produced from _____?
A. Wheat
B. Barley
C. Com
D. Rice
The final product of alcoholic fermentation are ______?
A. Acetic acid + H2O
B. Ethyl alcohol + CO2
C. Ethyl alcohol + H2O
D. All the above
The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative ______?
A. Sodium propionate
B. Sorbic acid
C. Benzoate
D. Nitrates
Which one of the following is thickening agent ______?
A. Agar
B. Amylase
C. Guar gum
D. All the above
BHA and BHT are examples of _____?
A. Anti sprouting
B. Anti ripening agent
C. Antioxidants
D. Antimicrobial agents
Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as ______?
A. Food contaminations
B. Food adulterants
C. Food additives
D. All the above
Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration ____?
A. Blanching
B. Pasteurization
C. Sterilization
Fresh foods have water activity (Aw) of ______?
A. 0.99
B. 1.0
C. 1.6
Which type of bacteria grow best at refrigeration temperature 10°C ____?
A. Thermophilic
B. Psychrophilic
C. Mesophilic
D. All the above
Which type of bacteria grow best within the temperature range 55°C _______?
A. Mesophilic
B. Thermophilic
C. Psychrophilic
D. All the above
Pynivate carboxylase is an example of _______?
A. Ligases enzyme
B. Isomerase enzyme
C. Lysos enzyme
D. Hydrolases enzyme
fumerase is an example of _____?
A. Ligase enzyme
B. Isomerases enzyme
C. Lysose enzyme
D. Hydrolase enzyme
Transminase is an example of ________?
A. Hydrolases enzyme
B. Oxireductases enzyme
C. Ligase enzyme
D. Transferases enzyme
Chemically or bio chemically enzymes are primarily _______?
A. Carbohydrates
B. Lipids
C. Vitamins
D. Proteins
Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of ______?
A. C11C20fatty acids
B. C20C22fatty acids
C. C12C20fatty acids
D. C4——–C16fatty acids
Colour changes leading to brown, grey and other in fresh and cured meat can be arise from _____?
A. Biochemical changes
B. Physical changes
C. Microbial activity
D. enzyme activity
Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent ________?
A. Metals
B. Light
C. High temperature
D. All the above
The fruit and vegetables contain an insoluble stiffening material called ____?
A. Pectin
B. Lig in
C. Protopectin
D. Gums
Foods that fall within the pH range of 5.0 to 4.5 are called ______?
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods
Okra, green peas, green beans and leafy vegetables are ______?
A. Low acid foods
B. Medium acid foods
C. Acid foods
D. High acid foods
Apple, guava, mango,pineapple and tomato are _____?
A. Acid foods
B. Low acid foods
C. Medium acid foods
D. High acid foods
The moisture content of natural semi-perishable food ranges between ______?
A. 50-60%
B. 70-80%
C. 60-90%
D. 50-70%
Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable ________?
A. Chemist
B. Nutritionist
C. Food processor
D. All the above
Ascorbic acid deficiency causes ______?
A. Scurvy
B. Night blindness
C. Rickets
D. Beriberi
Biotin is the name given to vitamin ______?
A. Vitamin H
B. Vitamin C
C. Vitamin D
D. Vitamin E
Which one of the following is a yellow, crystalline and water soluble compound ________?
A. Riboflavin
B. Niacin
C. Cholecaliferol
D. Folic acid
Which one of the following is associated with normal clotting of blood ______?
A. Vitamin C
B. Vitamin D
C. Vitamin K
D. Tocopherol
Due to the action of ultraviolet rays of sun, human body produces _______?
A. Vitamin D
B. Vitamin B
C. Vitamin E
D. Vitamin A
Night blindness and keralinization is associated with deficiency of _____?
A. Vitamin A
B. Vitamin B
C. Vitamin C
D. Vitamin E
The science which deals with the path of the food ______?
A. Food Science
B. Nutrition
C. Food processing
D. Food technology
In dairy industry, a process for producing evaporated milk was presented in ________?
A. 1896
B. 1835
C. 1840
D. 1842
Apperts work discovered the principle of ______?
A. Pasteurization
B. Sterilization
C. Tining
D. Browning
The science which deals with food supply, for human consumption is called _______?
A. Food science
B. Food technology
C. Nutritive food
D. Food process
Sugarcane is an example of _______?
A. Complex food
B. Simple food
C. Nutritious food
D. Simple food
The application of science and engineering process to increase shelf life of food and prevent deterioration is known as ______?
A. Food processing
B. Food science
C. Food technology
D. Food preservation
Food supply can be increased by reducing post harvest losses ______?
A. 20-30%
B. 30-40%
C. 10-20%
D. None
Read More: Past Paper of Agricultural Department