agriculture MCQs – Page 248

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 Review each marked answer and report any item that may be outdated or unclear.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

4941. Milk proteins of cow milk contains maximum amount of____________________?
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A. ?-lacto globulin

B. Serum albumin

C. ?-lactolbumin

D. All the above

4942. The plant trigly cerides are rich in_________________?
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A. None of the above

B. Steroids

C. Unsaturated fatty acids

D. Saturated fatty acids

4943. Which one of the following is used as antioxidant____________________?
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A. EDTA

B. DNA

C. None of the above

D. DT

4944. To make light cakes, biscuits and muffins which leavening agent is used___________________?
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A. Phosphate salts

B. All the above

C. Magnesium carbonate

D. Silicoaluminate

4945. Consistency and stability of doughs is measured by ____________________?
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A. All the above

B. Micrograph

C. Compress metter

D. Farinograph

4946. Amino acid with no polar R group are____________________?
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A. Hydrophobic

B. Aromatic

C. Hydrophilic

D. None of the above

4947. Approximate calories in one cup of white cooked rice is __________________?
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A. 201

B. 150

C. 225

D. 175

4948. The food colour measurement can be obtained by ___________________?
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A. Disc colourimetry

B. All the above

C. Spectrophotometer

D. Tint meters

4949. Gelatinization is the process in which ____________________?
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A. Starch granules swell rapidly and lose birefringence

B. Starch granules do not swell rapidly and lose birefringence

C. Starch granules collide frequently causing a reduction in viscosity

D. Both a & b

4950. Undesirable flavor in the food during storage is due to___________________?
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A. Prooxidants

B. None of the above

C. Rancidity

D. Antioxidants

4951. Egg quality is determined by_____________________?
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A. All the above

B. Germ spot

C. Yolk

D. Albumin

4952. Milk is pasteurized at___________________?
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A. None of the above

B. 62.8C for minutes

C. 60C for 30 minutes

D. 50C for 30 minutes

4953. Ergosterol is usually found in __________________?
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A. Animal fat

B. Vegetable fat

C. Both a & b

D. None of the above

4954. Storage life of peaches & pears 31F with R.H of 90% is _____________________?
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A. 2-4 weeks

B. 1-2 weeks

C. 2-3 weeks

D. 2-6 weeks

4955. Texture of pastries, cookies and crackers is evaluated by_________________?
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A. Compress meter

B. Short meter

C. All the above

D. Warner-Bratzler sheer

4956. In dairy products such as cheese and condensed milk the preservative used is______________________?
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A. All the above

B. Parabens

C. Epexider

D. Nisim

4957. Oxidative rancidity is promoted by ____________________?
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A. Heat

B. Enzymes

C. All the above

D. Catalysis

4958. Approximately caloric value in Kcal/100 g of almond is__________________?
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A. 640

B. 600

C. 500

D. 400

4959. The deficiency of vitamin D in human causes __________________?
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A. All the above

B. Decalcification

C. Rickets

D. Osteomalecia

4960. Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?
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A. Benzoyl peroxide

B. Nitrosyle chloride

C. Mannitol

D. Sorbitol

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