agriculture MCQs – Page 246

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 Review each marked answer and report any item that may be outdated or unclear.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

4901. Which one of the following acts as antioxidant ___________________?
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A. Vitamin D

B. Vitamin A

C. Vitamin C

D. Vitamin E

4902. fumerase is an example of_____________________?
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A. Hydrolase enzyme

B. Lysose enzyme

C. Ligase enzyme

D. Isomerases enzyme

4903. Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?
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A. Nutritionist

B. Chemist

C. All the above

D. Food processor

4904. Which one of the following acid is present in rancid butter__________________?
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A. Propionic acid

B. N-butyric acid

C. Caprotic acid

D. Pentanoic acid

4905. Several yeast can be used in fermentation but most commonly known species of genus are_________________?
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A. Lactobacillus

B. Streptococcus

C. Leuconostoc

D. Saccharomyces

4906. Which one of the following is a yellow, crystalline and water soluble compound_______________________?
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A. Niacin

B. Riboflavin

C. Folic acid

D. Cholecaliferol

4907. Tea is the example of fermentation of_____________________?
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A. Non-alcoholic

B. None of the above

C. Acetic

D. Alcoholic

4908. Who was the father of canning ______________________?
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A. Newton

B. Nicolas Appert

C. Tomas

D. Gay-Lussac

4909. The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____________________?
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A. Sterilization

B. Canning

C. Pasteurization

4910. Which one of the following causes deficiency beriberi ___________________?
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A. Vitamin D

B. Vitamin B-1

C. Vitamin C

D. Vitamin D

4911. The mechanism of food intake regulation is known as ____________________?
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A. Aminostatic regulation

B. Glucostatic regulation

C. All the above

D. Lipostatic regulation

4912. The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative____________________?
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A. Sorbic acid

B. Benzoate

C. Sodium propionate

D. Nitrates

4913. Esterases, proteinases, alkali acid phosphates belongs to_____________________?
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A. Ligases enzyme

B. Hydrolases enzyme

C. Oxireductases enzyme

D. Transferases enzyme

4914. Foods having pH value of below 3.7 are called____________________?
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A. Low acid foods

B. Acid foods

C. Medium acid foods

D. High acid foods

4915. The application of science and engineering process to increase shelf life of food and prevent deterioration is known as___________________?
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A. Food technology

B. Food science

C. Food processing

D. Food preservation

4916. Soy sauce is the fermented product of_____________________?
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A. Soybeans

B. Barley

C. Wheat

D. Oat

4917. The science which deals with the path of the food___________________?
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A. Food processing

B. Nutrition

C. Food technology

D. Food Science

4918. Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________?
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A. Acetic fermentation

B. Lactic fermentation

C. All the above

D. Alcoholic fermentation

4919. Night blindness and keralinization is associated with deficiency of____________________?
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A. Vitamin B

B. Vitamin A

C. Vitamin C

D. Vitamin E

4920. Cereals are fermented to produce_____________________?
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A. Season ting

B. Coffee

C. Chapati

D. Bread

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