Questions and answers for exam Preparation

MCQs

Total Questions : 84 | Page 7 of 9 pages

Question 61. As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.

True
False
May be True or False
Can't say

Discuss Question

Answer: Option A. -> True
Answer: (a).True

Question 62. Which of the following is true when a solute is added to water?

Concentration of water is increased
Interaction with solute may break or increase the water structures
None of the mentioned
Neither of the mentioned

Discuss Question

Answer: Option B. -> Interaction with solute may break or increase the water structures
Answer: (b).Interaction with solute may break or increase the water structures

Question 63. Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity.
Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.

True, False
True, True
False, False
False, True

Discuss Question

Answer: Option B. -> True, True
Answer: (b).True, True

Question 64. Statement 1: Sodium chloride has a higher water activity than sucrose.
Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

True, False
True, True
False, False
False, True

Discuss Question

Answer: Option B. -> True, True
Answer: (b).True, True

Question 65. Which of the following is NOT a function of phosphates in curing?

Retarding development of rancidity
Raising pH and causing unfolding of muscle proteins. Hence making more sites available for water binding
Improve retention of brine and improvement in yield
None of the mentioned

Discuss Question

Answer: Option A. -> Retarding development of rancidity
Answer: (a).Retarding development of rancidity

Question 66. Which of the following is a pigment in muscle that serves as the storage mechanism for oxygen at cellular level?

Haemoglobin
Myoglobin
Haemoglobin & Myoglobin
Neither of the mentioned

Discuss Question

Answer: Option B. -> Myoglobin
Answer: (b).Myoglobin

Question 67. Which of the following physical qualities of storage food can be tested?

Odor measurement
Mechanical texture-meter
Odor measurement & Mechanical texture-meter
Neither of the mentioned

Discuss Question

Answer: Option C. -> Odor measurement & Mechanical texture-meter
Answer: (c).Odor measurement & Mechanical texture-meter

Question 68. Which of the following behavior/property is exhibited by both myoglobin and haemoglobin?

Function
Structure
Both can be oxidized and oxygenated
None of the mentioned

Discuss Question

Answer: Option C. -> Both can be oxidized and oxygenated
Answer: (c).Both can be oxidized and oxygenated

Question 69. Which of the following is NOT a major advantage of continuous smoking system for meat?

Space saving
Speed of processing and labor costs
Access to specific control of processing conditions
Neither of the mentioned

Discuss Question

Answer: Option D. -> Neither of the mentioned
Answer: (d).Neither of the mentioned

Question 70. Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk.
Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.