Sail E0 Webinar

MCQs

Total Questions : 57 | Page 3 of 6 pages
Question 21. Colorless rots in eggs is caused by
  1.    both (a) and (b)
  2.    none of these
  3.    Pseudomonas alcaligenes
  4.    Pseudomonas fluorescens
 Discuss Question
Answer: Option C. -> Pseudomonas alcaligenes
Question 22. Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
  1.    M. mucedo
  2.    Rhizopus
  3.    Thamnidium
  4.    T. elegans
 Discuss Question
Answer: Option C. -> Thamnidium
Question 23. The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by
  1.    none of these
  2.    catalase negative bacteria
  3.    hetero-fermentative species
  4.    both (a) and (b)
 Discuss Question
Answer: Option D. -> both (a) and (b)
Question 24. The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
  1.    superficial fungal spoilage
  2.    any of these
  3.    fungal rotting
  4.    pin-spot molding
 Discuss Question
Answer: Option D. -> pin-spot molding
Question 25. Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of
  1.    Pseudomonas
  2.    hetero-fermentative species
  3.    catalase negative bacteria
  4.    Alcaligenes
 Discuss Question
Answer: Option A. -> Pseudomonas
Question 26. White spot in meat is formed due to presence of
  1.    Sporotrichum carnis
  2.    P. oxalicum
  3.    P. expansum
  4.    both (a) and (b)
 Discuss Question
Answer: Option A. -> Sporotrichum carnis
Question 27.  The technique first described to determine the incipient spoilage in meat was
  1.    homogenate extract volume (HEV)
  2.    agar Plate Count (APC)
  3.    extract Release Volume (ERV)
  4.    none of the above
 Discuss Question
Answer: Option C. -> extract Release Volume (ERV)
Question 28.  Molds causing spoilage of eggs include species of
  1.    Cladosporium
  2.    Mucor
  3.    Thamnidium
  4.    all of these
 Discuss Question
Answer: Option D. -> all of these
Question 29.  Which of the following is responsible for a musty or earthy flavor?
  1.    Actinomycetes
  2.    Flavobacterium
  3.    both (a) and (b)
  4.    Pseudomonas syncyanea
 Discuss Question
Answer: Option A. -> Actinomycetes
Question 30.  More spoilage of eggs is caused by
  1.    bacteria than molds
  2.    molds than bacteria
  3.    synergistically
  4.    none of these
 Discuss Question
Answer: Option A. -> bacteria than molds

Latest Videos
Chapter 1 - GLOBAL STEEL SCENARIO & INDIAN STEEL INDUSTRY Part 1 : (13-04-2024) INDUSTRY AND COMPANY AWARENESS (ICA)
Direction Sense Test Part 1 Reasoning (Hindi)
Chapter 1 - RMHP / OHP / OB & BP Part 1 : (14-02-2024) GPOE
Cube & Cuboid Part 1 Reasoning (Hindi)
Data Interpretation (DI) Basic Concept Reasoning (Hindi)
Counting Figures Part 1 Counting Of Straight Lines Reasoning (Hindi)
Sail E0 free webinar Webinars
Real Numbers Part 7 Class 10 Maths
Real Numbers Part 1 Class 10 Maths
Polynomials Part 1 Class 10 Maths

Latest Test Papers

Pie Chart - Test Paper 1 Data Interpretation Reasoning & DI
Tabulation - Test Paper 2 Data Interpretation Reasoning & DI
Test Paper 1 Direction Sense Test Reasoning & DI
ICA , RDIC,GFM Free Modal Test Paper - Non - Technical Branch Old Syllabus 2022 - SAIL Junior Officer E0
GFM Combined 1 Free Revision Test SAIL JO E-0