agriculture MCQs – Page 247

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 Review each marked answer and report any item that may be outdated or unclear.

4921. Meat, fruit, vegetables are ___________________?
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A. Nutritive food

B. Functional food

C. Simple food

D. Complex food
4922. Fermentation industries include______________________?
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A. all the above

B. Wine making

C. Baking

D. Brewing

4923. Delta lactones are important in_____________________?
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A. Jellies

B. Pickles

C. Milk & milk products

D. Jams

4924. Recemases belongs to___________________?
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A. Oxireductase enzyme

B. Isomerases enzyme

C. Ligases enzyme

D. Lyases enzyme

4925. C6H12O6 bacteria CH2CHCOOH + H2O is_____________________?
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A. Alcoholic fermentation

B. All the above

C. Lactic fermentation

D. Acetic fermentation

4926. Eugenol is important ingredients of oil of__________________?
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A. Nutmeg

B. Cumin

C. Olive

D. Clove
4927. Bacteria producing toxins that cause food poisoning are known as___________________?
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A. Clostridium

B. Staphylococcus

C. Mycodesmavin

D. Both a & b
4928. Sugarcane is an example of____________________?
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A. Simple food

B. Complex food

C. Simple food

D. Nutritious food

4929. The food in which the moisture content ranges between 80-90% is called________________?
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A. Stable foods

B. Perishable foods

C. High acid foods

D. Low perishable foods

4930. Cytochrome Oxidase and alcohol de hydrogenise are the examples of____________________?
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A. Hydrolases

B. Oxidoreductases enzymes

C. Lysases

D. Transferases

4931. Which is the flavour enhancer in meat products ______________________?
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A. Sorbitol

B. Lecithin

C. None of the above

D. Monosodium glutamate
4932. The deficiency of vitamin B-1 is adults causes_____________________?
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A. All the above

B. Fatigue

C. Irritability

D. Depressions

4933. The recommended daily intake of protein per kilogram by WHO for an individual is _____________________?
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A. 0.59 g

B. 0.49 g

C. 0.25 g

D. None of the above

4934. Milk proteins are rich in____________________?
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A. Lysine

B. Methionine

C. Cysteine

D. All the above

4935. The storage life of grape fruit at 50F with R.H of 90% is _____________________?
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A. 2-3 weeks

B. 4-8 weeks

C. 10 weeks

D. 4-6 weeks

4936. The storage life of cucumber at 50F with of 95% is _____________________?
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A. 12-16 days

B. 6-10 days

C. 10-14 days

D. 10-12 days

4937. Approximately caloric value in Kcal/100 g of whole milk is___________________?
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A. 75

B. 60

C. 50

D. 69

4938. The worlds food is lost by microbial spoilage upto the extent of___________________?
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A. One-half

B. One-third

C. One-fifth

D. One-fourth

4939. Ant caking agents used in food industry are ________________________?
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A. All the above

B. Calcium silicate

C. Propylene glycol

D. Glycerol

4940. The storage life of grapes at 32F with R.H of 90% is_____________________?
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A. 2-4 weeks

B. 1-2 weeks

C. 3-8 weeks

D. 5-6 weeks