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MCQs

Total Questions : 212 | Page 8 of 22 pages
Question 71. The upper region of the trickling filter is favorable for the growth of _____________
  1.    fungi
  2.    protozoa
  3.    algae
  4.    bacteria
 Discuss Question
Answer: Option C. -> algae
Answer: (c).algae
Question 72. Belt filter presses are used in which of the following process?
  1.    Thickening
  2.    Stabilization
  3.    Dewatering
  4.    Disposal
 Discuss Question
Answer: Option C. -> Dewatering
Answer: (c).Dewatering
Question 73. Activated sludge usually employs an aeration period of ________________
  1.    1 hour
  2.    24 hours
  3.    10-15 hours
  4.    4-8 hours
 Discuss Question
Answer: Option D. -> 4-8 hours
Answer: (d).4-8 hours
Question 74. Trickling filter is used in which of the following wastewater treatment processes?
  1.    Primary treatment
  2.    Secondary treatment
  3.    Advanced treatment
  4.    Final treatment
 Discuss Question
Answer: Option B. -> Secondary treatment
Answer: (b).Secondary treatment
Question 75. Oxidation ponds are very deep ponds.
  1.    True
  2.    False
  3.    May be
  4.    Can't say
 Discuss Question
Answer: Option B. -> False
Answer: (b).False
Question 76. Which of the following type of spoilage occurs in fresh meat?
  1.    Souring
  2.    Greening
  3.    Putrefaction
  4.    Moldy
 Discuss Question
Answer: Option C. -> Putrefaction
Answer: (c).Putrefaction
Question 77. Spoilage of bread is caused by which of the following microorganism(s)?
  1.    Saccharomyces
  2.    Rhizopus
  3.    Leuconostoc
  4.    Pseudomonas
 Discuss Question
Answer: Option B. -> Rhizopus
Answer: (b).Rhizopus
Question 78. The thermophilic anaerobe spoilage of low and medium acid canned products are caused by _____________
  1.    Bacilllus stearothemophilus
  2.    Clostridium thermosaccharolyticum
  3.    Bacillus thermoacidurans
  4.    Clostridium sporogenes
 Discuss Question
Answer: Option B. -> Clostridium thermosaccharolyticum
Answer: (b).Clostridium thermosaccharolyticum
Question 79. In the high-temperature short-time (HTST) method of pasteurization, milk is exposed to a temperature of _________
  1.    132 degree F
  2.    145 degree F
  3.    161 degree F
  4.    120 degree F
 Discuss Question
Answer: Option C. -> 161 degree F
Answer: (c).161 degree F
Question 80. The temperatures used for canning foods ranges from ____________________
  1.    0-20 degree C
  2.    20-60 degree C
  3.    60-100 degree C
  4.    100-121 degree C
 Discuss Question
Answer: Option D. -> 100-121 degree C
Answer: (d).100-121 degree C

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