agriculture MCQs – Page 245

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 Review each marked answer and report any item that may be outdated or unclear.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

4881. Yoghurt,cheese, pickles are included in_________________?
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A. Preserved food

B. Simple food

C. Dehydrated food

D. Fermented food

4882. The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is__________________?
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A. Alcoholic fermentation

B. All the above

C. Acetic fermentation

D. Lactic fermentation

4883. Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?
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A. Beverage industry

B. Fruit and vegetable industry

C. Dairy industry

D. Meat industry

4884. The oldest food preservation techniques are ___________________?
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A. Sun drying

B. None of these

C. Drying and dehydration

D. Browning

4885. The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as____________________?
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A. Dehydration

B. Preservation

C. Pasteurization

D. Fermentation

4886. Oxidation as well as condensation reaction similar to non-browning due to irradiation have been observed in__________________?
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A. Protein

B. Lipids

C. Carbohydrates

D. non of these

4887. The break down of fatty material is referred to as____________________?
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A. Lipolysis

B. Proteolysis

C. Autolysis

D. None of above

4888. Apple, guava, mango,pineapple and tomato are____________________?
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A. High acid foods

B. Low acid foods

C. Medium acid foods

D. Acid foods

4889. Which one of the following is anti ripening agent___________________?
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A. 2,4,5 trichlorophenoxy acetic acid

B. Sodium benzoate

C. Meleic hydrazide

D. Sulphur dioxide

4890. Naturally vinegar contain acetic acid____________________?
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A. 5%

B. 2%

C. 8%

D. 4%

4891. C6H12O6 Yest 2C2H2OH+2CO2__________________?
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A. Alcoholic fermentation

B. Acetic fermentation

C. Lactic fermentation

D. All the above

4892. the enzyme that destroys vitamin B-1 is__________________?
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A. Oxalate

B. Thiaminase

C. Phenolase

D. None of the above

4893. Pynivate carboxylase is an example of ______________________?
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A. Hydrolases enzyme

B. Lysos enzyme

C. Ligases enzyme

D. Isomerase enzyme

4894. The food in which the moisture content is less than 15% is called_____________________?
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A. Acid food

B. Semi perishable foods

C. Perishable foods

D. Stable foods

4895. Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?
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A. Pasteurization

B. Sterilization

C. Blanching

4896. The break down of pertinacious material is referred to as____________________?
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A. Lipolysis

B. Autolysis

C. non of these

D. Proteolysis

4897. Dried foods have water activity (Aw) of___________________?
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A. 0.6

B. 1.5

C. non of these

D. 1

4898. Transminase is an example of______________________?
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A. Oxireductases enzyme

B. Hydrolases enzyme

C. Ligase enzyme

D. Transferases enzyme

4899. When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called _________________?
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A. Purification

B. Caramalization

C. Browning

D. Mail lard reaction

4900. Due to the action of ultraviolet rays of sun, human body produces___________________?
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A. Vitamin A

B. Vitamin B

C. Vitamin E

D. Vitamin D

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