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MEDIUM
ENGLISH
Agriculture
The deficiency of vitamin B-1 is adults causes_____________________?
A
Fatigue
Option A
B
Depressions
Option B
C
Irritability
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
The deficiency of Niacin in adults causes___________________?
A
Dementia
Option A
B
Diarrhea
Option B
C
Ulcerated mouth & tongue
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
The function of acids in food is to_____________________?
A
Intensity & modified the taste
Option A
B
Act as ciectton pair accpot
Option B
C
Act as microbial inhibitor
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
The average per capita world consumption of milk per head per day is_________________?
A
160 g
Option A
B
250 g
Option B
C
320 g
Option C
D
Non of the above
Option D
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MEDIUM
ENGLISH
Agriculture
Maximum amount of whey proteins are found in ______________________?
A
Buffalo milk
Option A
B
Cow milk
Option B
C
Goat milk
Option C
D
Sheep milk
Option D
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MEDIUM
ENGLISH
Agriculture
Milk proteins are rich in____________________?
A
Cysteine
Option A
B
Methionine
Option B
C
Lysine
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Egg quality is determined by_____________________?
A
Albumin
Option A
B
Yolk
Option B
C
Germ spot
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
The food colour measurement can be obtained by ___________________?
A
Spectrophotometer
Option A
B
Tint meters
Option B
C
Disc colourimetry
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Texture of pastries, cookies and crackers is evaluated by_________________?
A
Warner-Bratzler sheer
Option A
B
Short meter
Option B
C
Compress meter
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following is synthetic flavour __________________?
A
Esters
Option A
B
Aldehydes
Option B
C
Ketones
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following is the best known, most widely used food flavour enhancer_________________?
A
Ether
Option A
B
Alcohol
Option B
C
Monosodium glutamic acid All the above
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?
A
Benzoyl peroxide
Option A
B
Nitrosyle chloride
Option B
C
Sorbitol
Option C
D
Mannitol
Option D
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MEDIUM
ENGLISH
Agriculture
To make light cakes, biscuits and muffins which leavening agent is used___________________?
A
Silicoaluminate
Option A
B
Magnesium carbonate
Option B
C
Phosphate salts
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
The world’s food is lost by microbial spoilage upto the extent of___________________?
A
One-half
Option A
B
One-fourth
Option B
C
One-fifth
Option C
D
One-third
Option D
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MEDIUM
ENGLISH
Agriculture
To prevent the growth of molds in bread ind other backed food which preservative is used___________________?
A
Sodium acetate
Option A
B
Potassium acetate
Option B
C
Calcium acetate
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?
A
Guar gum
Option A
B
Agaragar
Option B
C
Starch
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
The consumption of several flavours and micromtrients per person per year is__________________?
A
mg
Option A
B
.< 0.01 mg
Option B
C
.> 0.01 mg
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
Milk is pasteurized at___________________?
A
50ºC for 30 minutes
Option A
B
60ºC for 30 minutes
Option B
C
62.8ºC for minutes
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following is the non-ethylene producing fruit______________________?
A
Mango
Option A
B
Banana
Option B
C
Orange
Option C
D
Pear
Option D
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MEDIUM
ENGLISH
Agriculture
Ergosterol is usually found in __________________?
A
Animal fat
Option A
B
Vegetable fat
Option B
C
Both a & b
Option C
D
None of the above
Option D
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