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MEDIUM
ENGLISH
Agriculture
Which one of the following is associated with normal clotting of blood__________________?
A
Vitamin C
Option A
B
Vitamin D
Option B
C
Vitamin K
Option C
D
Tocopherol
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following is a yellow, crystalline and water soluble compound_______________________?
A
Riboflavin
Option A
B
Niacin
Option B
C
Cholecaliferol
Option C
D
Folic acid
Option D
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MEDIUM
ENGLISH
Agriculture
Biotin is the name given to vitamin___________________?
A
Vitamin H
Option A
B
Vitamin C
Option B
C
Vitamin D
Option C
D
Vitamin E
Option D
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MEDIUM
ENGLISH
Agriculture
Ascorbic acid deficiency causes________________?
A
Scurvy
Option A
B
Night blindness
Option B
C
Rickets
Option C
D
Beriberi
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?
A
Chemist
Option A
B
Nutritionist
Option B
C
Food processor
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
The moisture content of natural semi-perishable food ranges between_____________________?
A
50-60%
Option A
B
70-80%
Option B
C
60-90%
Option C
D
50-70%
Option D
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MEDIUM
ENGLISH
Agriculture
Apple, guava, mango,pineapple and tomato are____________________?
A
Acid foods
Option A
B
Low acid foods
Option B
C
Medium acid foods
Option C
D
High acid foods
Option D
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MEDIUM
ENGLISH
Agriculture
Okra, green peas, green beans and leafy vegetables are____________________?
A
Low acid foods
Option A
B
Medium acid foods
Option B
C
Acid foods
Option C
D
High acid foods
Option D
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MEDIUM
ENGLISH
Agriculture
Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?
A
High acid foods
Option A
B
Acid foods
Option B
C
Medium acid foods
Option C
D
Low acid foods
Option D
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MEDIUM
ENGLISH
Agriculture
The fruit and vegetables contain an insoluble stiffening material called______________________?
A
Pectin
Option A
B
Lig in
Option B
C
Protopectin
Option C
D
Gums
Option D
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MEDIUM
ENGLISH
Agriculture
Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?
A
Metals
Option A
B
Light
Option B
C
High temperature
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?
A
Biochemical changes
Option A
B
Physical changes
Option B
C
Microbial activity
Option C
D
enzyme activity
Option D
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MEDIUM
ENGLISH
Agriculture
Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?
A
C11C20fatty acids
Option A
B
C20C22fatty acids
Option B
C
C12C20fatty acids
Option C
D
C4——–C16fatty acids
Option D
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MEDIUM
ENGLISH
Agriculture
Chemically or bio chemically enzymes are primarily__________________?
A
Carbohydrates
Option A
B
Lipids
Option B
C
Vitamins
Option C
D
Proteins
Option D
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MEDIUM
ENGLISH
Agriculture
Transminase is an example of______________________?
A
Hydrolases enzyme
Option A
B
Oxireductases enzyme
Option B
C
Ligase enzyme
Option C
D
Transferases enzyme
Option D
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MEDIUM
ENGLISH
Agriculture
fumerase is an example of_____________________?
A
Ligase enzyme
Option A
B
Isomerases enzyme
Option B
C
Lysose enzyme
Option C
D
Hydrolase enzyme
Option D
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MEDIUM
ENGLISH
Agriculture
Pynivate carboxylase is an example of ______________________?
A
Ligases enzyme
Option A
B
Isomerase enzyme
Option B
C
Lysos enzyme
Option C
D
Hydrolases enzyme
Option D
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MEDIUM
ENGLISH
Agriculture
Which type of bacteria grow best within the temperature range 55°C_____________________?
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
Which type of bacteria grow best at refrigeration temperature 10°C_______________________?
A
Thermophilic
Option A
B
Psychrophilic
Option B
C
Mesophilic
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?
A
Food contaminations
Option A
B
Food adulterants
Option B
C
Food additives
Option C
D
All the above
Option D
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