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MCQs

Total Questions : 76 | Page 1 of 8 pages
Question 1. Which lactase preparation is suitable for milk treatment?
  1.    Aspergillus Oryzae
  2.    Kluyveromyces fragilis
  3.    Aspergillus Niger
  4.    Bacillus acidopullulyticus
 Discuss Question
Answer: Option B. -> Kluyveromyces fragilis
Answer: (b).Kluyveromyces fragilis
Question 2. Lactase is used in production of __________
  1.    skimmed milk
  2.    high conversion syrups
  3.    high maltose syrups
  4.    cheese
 Discuss Question
Answer: Option A. -> skimmed milk
Answer: (a).skimmed milk
Question 3. Which of the following lactase is used?
  1.    Cheese making
  2.    High maltose syrups production
  3.    High conversion syrups production
  4.    Long life sterilized milk
 Discuss Question
Answer: Option D. -> Long life sterilized milk
Answer: (d).Long life sterilized milk
Question 4. Which is not application of the use of lactase in industries?
  1.    Production of ice-creams
  2.    Production of sweetened flavored milk
  3.    Meat tenderization
  4.    Production of condensed milk
 Discuss Question
Answer: Option C. -> Meat tenderization
Answer: (c).Meat tenderization
Question 5. In the preparation of fruit juices and wines, enzymic hydrolysis becomes necessary.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 6. Which enzyme catalyzes the oxidation of b-glucose to glucono-1,5-lactone and releasing hydrogen peroxide?
  1.    Pectin lyase
  2.    Cellulases
  3.    Catalases
  4.    Glucose oxidases
 Discuss Question
Answer: Option D. -> Glucose oxidases
Answer: (d).Glucose oxidases
Question 7. What does the X represent in the following reaction?
2H₂O₂ \(\underset{x}{\rightarrow}\) 2H₂O + O₂
  1.    Proteases
  2.    Pullulanases
  3.    Catalases
  4.    Glucose oxidases
 Discuss Question
Answer: Option C. -> Catalases
Answer: (c).Catalases
Question 8. Which of the following is not an application of glucose oxidase and catalase?
  1.    Meat tenderization
  2.    Removal of glucose from egg-white
  3.    Removal of oxygen from the head-space above bottled and canned drinks
  4.    Reducing non-enzymic browning in wines and mayonnaises
 Discuss Question
Answer: Option A. -> Meat tenderization
Answer: (a).Meat tenderization
Question 9. Glucose oxidase is derived from __________
  1.    bacillus subtilis
  2.    malted barley
  3.    aspergillus Niger
  4.    bacillus acidopullulyticus
 Discuss Question
Answer: Option C. -> aspergillus Niger
Answer: (c).aspergillus Niger
Question 10. Glucose oxidases improve the storage capability of foodstuffs.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True

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