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MCQs

Total Questions : 200 | Page 3 of 20 pages
Question 21. Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?
  1.    Biochemical changes
  2.    Physical changes
  3.    Microbial activity
  4.    enzyme activity
 Discuss Question
Answer: Option C. -> Microbial activity
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 22. Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?
  1.    C₁₁C₂₀fatty acids
  2.    C₂₀C₂₂fatty acids
  3.    C₁₂C₂₀fatty acids
  4.    C₄——–C₁₆fatty acids
 Discuss Question
Answer: Option D. -> C₄——–C₁₆fatty acids
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 23. Chemically or bio chemically enzymes are primarily__________________?
  1.    Carbohydrates
  2.    Lipids
  3.    Vitamins
  4.    Proteins
 Discuss Question
Answer: Option D. -> Proteins
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 24. Pynivate carboxylase is an example of ______________________?
  1.    Ligases enzyme
  2.    Isomerase enzyme
  3.    Lysos enzyme
  4.    Hydrolases enzyme
 Discuss Question
Answer: Option A. -> Ligases enzyme
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 25. Fumerase is an example of_____________________?
  1.    Ligase enzyme
  2.    Isomerases enzyme
  3.    Lysose enzyme
  4.    Hydrolase enzyme
 Discuss Question
Answer: Option C. -> Lysose enzyme
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 26. Which type of bacteria grow best within the temperature range 55°C_____________________?
  1.    Mesophilic
  2.    Thermophilic
  3.    Psychrophilic
  4.    All the above
 Discuss Question
Answer: Option B. -> Thermophilic
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 27. Transminase is an example of______________________?
  1.    Hydrolases enzyme
  2.    Oxireductases enzyme
  3.    Ligase enzyme
  4.    Transferases enzyme
 Discuss Question
Answer: Option D. -> Transferases enzyme
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 28. Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?
  1.    Blanching
  2.    Pasteurization
  3.    Sterilization
 Discuss Question
Answer: Option A. -> Blanching
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 29. Fresh foods have water activity (Aw) of____________________?
  1.    0.99
  2.    1.0
  3.    1.6
 Discuss Question
Answer: Option A. -> 0.99
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 30. Which type of bacteria grow best at refrigeration temperature 10°C_______________________?
  1.    Thermophilic
  2.    Psychrophilic
  3.    Mesophilic
  4.    All the above
 Discuss Question
Answer: Option B. -> Psychrophilic
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!

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