agriculture MCQs – Page 242

Practise multiple-choice questions from agriculture for competitive examinations and subject revision. Review each marked answer and report any item that may be outdated or unclear.

agriculture Mcqs

1. soil science 2. agronomy 3. entomology 4. water management 5. horticulture 6. agricultural economics 7. plant pathology 8. food technology 9. animal husbandry 10. plant breeding and genetics

4821. The study of fungi is called__________________?
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A. Genetics

B. Pathology

C. Fungicology

D. Mycology

4822. Apperts work discovered the principle of____________________?
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A. Tining

B. Pasteurization

C. Sterilization

D. Browning

4823. Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?
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A. Food contamination

B. Food adulterants

C. All the above

D. Food additives

4824. The acetic acid producing bacteria are___________________?
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A. Acetomonas

B. Streptococeus

C. Saccharomyces

D. None of the above

4825. Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
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A. All the above

B. Food additives

C. Food adulterants

D. Food contaminations

4826. Diacetyl is present in____________________?
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A. Butter milk

B. Sour cream

C. Cultured butter

D. All the above

4827. Cholesterol is the natural form of___________________?
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A. Vitamin A

B. Vitamin D

C. Vitamin C

D. Vitamin K

4828. Most food poisoning organisms prefer to grow in the pH range of___________________?
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A. 5

B. Above 5

C. 4-5

D. 5-Apr

4829. The most commonly used leaving agents in barley are__________________?
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A. Yeast

B. Sodium bi carbonate

C. Sugar

D. Both a & b

4830. When fresh meat in a butchers shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?
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A. Bright red

B. Red

C. Brownish

D. Pinkish

4831. The fruit and vegetables contain an insoluble stiffening material called______________________?
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A. Lig in

B. Protopectin

C. Gums

D. Pectin

4832. Lactic fermentation product from coagulated milk in dairy products___________________?
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A. Milk

B. Skimmed

C. Cheese

D. Ice cream

4833. The science which deals with food supply, for human consumption is called_____________________?
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A. Food process

B. Food science

C. Food technology

D. Nutritive food

4834. The deteriorative changes originating from with in the food system is known as________________?
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A. Hydrolysis

B. Proteolysis

C. Autolysis

D. Purification

4835. Tyndallization is more reliable than_____________________?
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A. non of these

B. Sterilization

C. Blanching

D. Pasteurization

4836. Folic acid deficiency causes___________________?
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A. Rickets

B. Beriberi

C. Night blindness

D. Anaemia

4837. Lime, lemon juice and pickles are_____________________?
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A. Medium acid foods

B. Acid foods

C. High acid foods

D. Low acid foods

4838. Vitamin C is called___________________?
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A. Ascorbic acid

B. Citric acid

C. Trataric acid

D. Malic acid

4839. BHA and BHT are examples of_____________________?
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A. Antimicrobial agents

B. Anti ripening agent

C. Antioxidants

D. Anti sprouting

4840. Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?
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A. Physical changes

B. enzyme activity

C. Microbial activity

D. Biochemical changes

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