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MEDIUM
ENGLISH
Agriculture
The deficiency of an enzyme is greatly influenced by the______________________?
A
pH
Option A
B
Environmental temperature
Option B
C
Concentration of enzyme
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Which type of bacteria grow best at room temperature of 20____________________?
A
Mesophilic
Option A
B
Thermophilic
Option B
C
Psychrophilic
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Pure water has an water activity (Aw) of___________________?
A
0.99
Option A
B
1.00
Option B
C
1.5
Option C
D
non of these
Option D
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MEDIUM
ENGLISH
Agriculture
Dried foods have water activity (Aw) of___________________?
A
1.0
Option A
B
1.5
Option B
C
0.6
Option C
D
non of these
Option D
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MEDIUM
ENGLISH
Agriculture
Tyndallization is more reliable than_____________________?
A
Sterilization
Option A
B
Pasteurization
Option B
C
Blanching
Option C
D
non of these
Option D
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MEDIUM
ENGLISH
Agriculture
Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?
A
Food contamination
Option A
B
Food adulterants
Option B
C
Food additives
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
A
Food adulterants
Option A
B
Food additives
Option B
C
Food contaminations
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following is anti ripening agent___________________?
A
2,4,5 trichlorophenoxy acetic acid
Option A
B
Meleic hydrazide
Option B
C
Sulphur dioxide
Option C
D
Sodium benzoate
Option D
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MEDIUM
ENGLISH
Agriculture
The most commonly used leaving agents in barley are__________________?
A
Yeast
Option A
B
Sodium bi carbonate
Option B
C
Sugar
Option C
D
Both a & b
Option D
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MEDIUM
ENGLISH
Agriculture
In bread preparation in added to sorbic acid which one of the following is used as preservative____________________?
A
Sulphur dioxide
Option A
B
Nitrates
Option B
C
Propionic acid
Option C
D
Benzoic acid
Option D
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MEDIUM
ENGLISH
Agriculture
Saccharomyces creavisiae is the example of____________________?
A
Bacteria
Option A
B
Fungi
Option B
C
Yeast
Option C
D
Molds
Option D
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MEDIUM
ENGLISH
Agriculture
Soy sauce is the fermented product of_____________________?
A
Barley
Option A
B
Wheat
Option B
C
Oat
Option C
D
Soybeans
Option D
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MEDIUM
ENGLISH
Agriculture
Tea is the example of fermentation of_____________________?
A
Alcoholic
Option A
B
Non-alcoholic
Option B
C
Acetic
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
The acetic acid producing bacteria are___________________?
A
Acetomonas
Option A
B
Saccharomyces
Option B
C
Streptococeus
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?
A
Streptococcus
Option A
B
Lactobacillus
Option B
C
Acetobacter
Option C
D
Both a & b
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following acid is present in rancid butter__________________?
A
Propionic acid
Option A
B
Pentanoic acid
Option B
C
N-butyric acid
Option C
D
Caprotic acid
Option D
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MEDIUM
ENGLISH
Agriculture
The aroma of Ethylbutyrateis just like____________________?
A
Banana
Option A
B
Grape
Option B
C
Pineapple
Option C
D
Guava
Option D
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MEDIUM
ENGLISH
Agriculture
Diacetyl is present in____________________?
A
Cultured butter
Option A
B
Sour cream
Option B
C
Butter milk
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Eugenol is important ingredients of oil of__________________?
A
Olive
Option A
B
Clove
Option B
C
Nutmeg
Option C
D
Cumin
Option D
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MEDIUM
ENGLISH
Agriculture
the enzyme that destroys vitamin B-1 is__________________?
A
Oxalate
Option A
B
Phenolase
Option B
C
Thiaminase
Option C
D
None of the above
Option D
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