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MCQs

Total Questions : 151 | Page 4 of 16 pages
Question 31. For a culture to be kept alive for a long time, the medium permitting limited growth is favourable than one which has enriched conditions.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 32. Artificial media weakens cultures of organisms.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 33. Which of the following falls in the low acidic group?
  1.    Plant and animal tissues
  2.    Manufactured items
  3.    Fruits
  4.    Jams and jellies
 Discuss Question
Answer: Option A. -> Plant and animal tissues
Answer: (a).Plant and animal tissues
Question 34. Which of the following is true about corn?
  1.    Whole corn is called lye hominy
  2.    It is the only food product which is above 7 in pH naturally occurring
  3.    When the lye is washed away the alkalinity reduces
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 35. Which of the following is true about clostridium botulinum?
  1.    It is at a pH of 4.5
  2.    Foods containing this require good heat treatment
  3.    One millionth of a gram of toxin produced also will kill man
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 36. Which of the following statements with respect to activation energy are true/is true?
  1.    With every 10 °C increase in temperature, the velocity of the substrate-enzyme reaction doubles
  2.    With the increase in temperature, the enzyme itself gets destroyed as it is proteinous and the rate decreases
  3.    The optimal temperature for the carrying of the substrate-enzyme reaction is when the coefficient of the ratio at increased temperature ( by 10 °C) to the present temperature is 1
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 37. Statement 1: With the increase in temperature, the enzyme gets deactivated.
Statement 2: With the increase in temperature, the enzyme gets reactivated.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 38. If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?
  1.    Because the bacteria get stuck in the oil phase
  2.    This statement is incorrect
  3.    It is relative with respect to waster and hence better preserver
  4.    None of the mentioned
 Discuss Question
Answer: Option A. -> Because the bacteria get stuck in the oil phase
Answer: (a).Because the bacteria get stuck in the oil phase
Question 39. Statement 1: Longer heating time is required to kill spores as the concentration of sugar increases.
Statement 2: Sugar helps in the preservation of food whereas salt does not.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option A. -> True, False
Answer: (a).True, False
Question 40. Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?
  1.    Pickle with vinegar
  2.    Pickle without vinegar
  3.    Pear
  4.    Tomato with slight salt
 Discuss Question
Answer: Option A. -> Pickle with vinegar
Answer: (a).Pickle with vinegar

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