Questions and answers for exam Preparation

MCQs

Total Questions : 84 | Page 8 of 9 pages

Question 71. If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.

True
False
May be True or False
Can't say

Discuss Question

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

Question 72. Which of the following is the process of anaerobic degradation of proteinaceous materials?

Respiration
Fermentation
Putrefaction
All of the mentioned

Discuss Question

Answer: Option C. -> Putrefaction
Answer: (c).Putrefaction

Question 73. Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.

True
False
May be True or False
Can't say

Discuss Question

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

Question 74. Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.

True
False
May be True or False
Can't say

Discuss Question

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

Question 75. Which of the following gases are evolved during putrefaction?

Carbon dioxide
Hydrogen sulfide
Neither of the mentioned
Carbon dioxide & Hydrogen sulfide

Discuss Question

Answer: Option D. -> Carbon dioxide & Hydrogen sulfide
Answer: (d).Carbon dioxide & Hydrogen sulfide

Question 76. Which of the following is a requisite for a microorganism to be used in fermentation and pickling?

Microorganisms must be able to grow on the substrate
Organism must have the ability to maintain physiological constancy under growing conditions
Desired chemical changes should take place in the required conditions
All of the mentioned

Discuss Question

Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned

Question 77. Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes.
Statement 2: Microorganisms first attack _____

True, carbohydrates
True, fats
False, proteins
False, vitamins

Discuss Question

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

Question 78. Which of the following is true about fermentation involving gas production?

The disadvantage of gas is that energy wise it is less efficient as they’ve no preserving power in concentrations found in comparison with lactic acid
Sugar molecules are altered to form acids, alcohols and carbon dioxide
Sodium chloride is added as a substrate as a controlling influence
All of the mentioned

Discuss Question

Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned

Question 79. Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water.
Statement 2: The fermenters that infect human and cause diseases are _____

True, Butryic fermenters
True, Lactic acid fermenters
False, Alcoholic fermenters
False, Yeast

Discuss Question

Answer: Option A. -> True, Butryic fermenters
Answer: (a).True, Butryic fermenters

Question 80. Advantage of cold pasteurization of alcohol over hot pasteurization?

Can be used for heat sensitive alcohols
Can be used to preserve the flavor and aroma of alcohol
Neither of the mentioned
Can be used for heat sensitive alcohols & preserve the flavor and aroma of alcohol

Discuss Question

Answer: Option D. -> Can be used for heat sensitive alcohols & preserve the flavor and aroma of alcohol
Answer: (d).Can be used for heat sensitive alcohols & preserve the flavor and aroma of alcohol