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MEDIUM
ENGLISH
Agriculture
Oxidation as well as condensation reaction similar to non-browning due to irradiation have been observed in__________________?
A
Protein
Option A
B
Carbohydrates
Option B
C
Lipids
Option C
D
non of these
Option D
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MEDIUM
ENGLISH
Agriculture
Many reactions similar to oxidative rancidity during irradiation been observed in _____________________?
A
Water
Option A
B
Carbohydrates
Option B
C
Lipids
Option C
D
non of these
Option D
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MEDIUM
ENGLISH
Agriculture
The mechanism of food intake regulation is known as ____________________?
A
Glucostatic regulation
Option A
B
Lipostatic regulation
Option B
C
Aminostatic regulation
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Per day consumption of food in developed countries ranges between___________________?
A
1500-2000 Kcal
Option A
B
200-3000
Option B
C
3000-3500 Kcal
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
The interaction of polysaccharides form ____________________?
A
Hydrogen bonds
Option A
B
Carbon bonds
Option B
C
Nitrogen bonds
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
Agar is an extract from____________________?
A
Fungi
Option A
B
Algae
Option B
C
Bacteria
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
The plant trigly cerides are rich in_________________?
A
Saturated fatty acids
Option A
B
Unsaturated fatty acids
Option B
C
Steroids
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
Undesirable flavor in the food during storage is due to___________________?
A
Prooxidants
Option A
B
Antioxidants
Option B
C
Rancidity
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
The flavor of butter, milk and cheese due to__________________?
A
Long chain fatty acids
Option A
B
Short chain fatty acids
Option B
C
Saturated fatty acids
Option C
D
Unsaturated fatty acids
Option D
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MEDIUM
ENGLISH
Agriculture
Protein denaturation is the result of the modification of____________________?
A
Primary structure
Option A
B
Secondary structure
Option B
C
Tertiary structure
Option C
D
Both b & c
Option D
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MEDIUM
ENGLISH
Agriculture
The recommended daily intake of protein per kilogram by WHO for an individual is _____________________?
A
0.25 g
Option A
B
0.49 g
Option B
C
0.59 g
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following is water soluble vitamin ___________________?
A
Vitamin B
Option A
B
Vitamin E
Option B
C
Vitamin K
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
The deficiency of vitamin D in human causes __________________?
A
Rickets
Option A
B
Osteomalecia
Option B
C
Decalcification
Option C
D
All the above
Option D
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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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