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MCQs

Total Questions : 76 | Page 5 of 8 pages
Question 41. ‘Hanging’ meat allows flavor to develop.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option B. -> False
Answer: (b).False
Question 42. Pancreatic enzyme are used in _______
  1.    softening of leather
  2.    cheese production
  3.    baking biscuits and pastries
  4.    tenderizing meat
 Discuss Question
Answer: Option A. -> softening of leather
Answer: (a).softening of leather
Question 43. Soya sauce can be produced by using ____________
  1.    glucoamylases
  2.    proteases
  3.    alcalase
  4.    lactases
 Discuss Question
Answer: Option B. -> proteases
Answer: (b).proteases
Question 44. When protease depolymerize protein, the extent of hydrolysis is described in ________ units.
  1.    Vₘₐₓ
  2.    Kₘ
  3.    DH
  4.    Kcat
 Discuss Question
Answer: Option C. -> DH
Answer: (c).DH
Question 45. Which of the following is not an application of enzyme in food industry?
  1.    Cheese production
  2.    Shrinkproof wool
  3.    Production of soya sauce
  4.    Tenderizing meat
 Discuss Question
Answer: Option B. -> Shrinkproof wool
Answer: (b).Shrinkproof wool
Question 46. Which protease is being used to ‘shrink-proof’ wool’?
  1.    Pancreatic enzyme
  2.    Rennet
  3.    Fungal protease
  4.    Papain
 Discuss Question
Answer: Option D. -> Papain
Answer: (d).Papain
Question 47. Which of these is not an additional benefit produced by enzymic hydrolysis in preparation of fruit juices and wines?
  1.    Solution viscosity
  2.    Volume increase
  3.    Scoopability improvement
  4.    Shorter fermentation times
 Discuss Question
Answer: Option C. -> Scoopability improvement
Answer: (c).Scoopability improvement
Question 48. Which of the following is not a part of enzyme preparation produced from Aspergillus Niger?
  1.    Polygalacturonase
  2.    Pectinesterase
  3.    Cellulase
  4.    Hemicellulase
 Discuss Question
Answer: Option C. -> Cellulase
Answer: (c).Cellulase
Question 49. ____________ releases methanol from pectyl-methyl esters.
  1.    Pectin lyase
  2.    Pectinesterase
  3.    Cellulase
  4.    Hemicellulase
 Discuss Question
Answer: Option B. -> Pectinesterase
Answer: (b).Pectinesterase
Question 50. Which of the following enzymes are not a part of hemicellulase?
  1.    xylan endo-1,3-b-xylosidase
  2.    xylan 1,4-b-xylosidase
  3.    Pectinesterase
  4.    L- rabinofuranosidase
 Discuss Question
Answer: Option C. -> Pectinesterase
Answer: (c).Pectinesterase

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