1801. The term used to denote both sensation and the substance is________________________?
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A. Taste

B. Flavor

C. All the above

D. Aroma

1802. Seed is___________________?
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A. Developed egg after fertilization

B. Transformed ovule after fertilization

C. developed ovary after fertilization

D. None of the above

1803. Sweet potato belong to family_____________________?
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A. Solanaceae

B. Cruciferae

C. Conolvulaccae

D. Araceae

1804. Ripening fruits soften due to___________________?
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A. Jelly formation at acidic pH

B. Conversion of starch in sugar

C. Incorporation of pectate in middle lamella

D. Soubulization of pectate of middle lamelle
1805. Which of the following is good source of vitamin A__________________?
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A. Banana

B. Gram

C. Mango

D. Wheat

1806. 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. Sodium propionate

C. Nitrates

D. Benzoate
1807. A condition of green plant in which they become unhealthy and pale yellow in colour in known as_________________?
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A. Leucoplast

B. Chromoplast

C. Chlorsis

D. Chloroplast

1808. Mango fruit can best be cooled by means of___________________?
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A. Hydro cooling

B. Cold air cooling

C. None of the above

D. Vacuum cooling

1809. The nutrient stimulating vegetative growth is_____________________?
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A. Nitrogen

B. Zinc

C. Potassium

D. Phosphorus

1810. which one of the following instrument is used to measure the relative humidity in atmosphere___________________?
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A. none of the above

B. Paramagnetic analyzer

C. Hygrometer

D. Colorimeter

1811. Which disease is caused by nematodes in banana_____________________?
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A. Root knot

B. Panama diseases

C. Finger tip rot

D. Banana bunchy top

1812. First intergeneric hybrid between radish and cabbage was made by_______________________?
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A. Muller (1927)

B. Karpehenko (1927)

C. Jones (1917)

D. Fray (1966)

1813. The fruit and vegetables contain an insoluble stiffening material called______________________?
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A. Pectin

B. Gums

C. Protopectin

D. Lig in

1814. chemicals which induce leaf fall are called____________________?
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A. Fungicides

B. Growth regulators

C. Defoliant

D. Herbicides

1815. The fruit tree which are naturally cross pollinated are ___________________ ?
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A. Apple and grape

B. Datepalm and papaya

C. Chiku and banana

D. Mango and lemon

1816. Which is the flavour enhancer in meat products ______________________?
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A. None of the above

B. Monosodium glutamate

C. Sorbitol

D. Lecithin

1817. Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?
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A. Meat industry

B. Dairy industry

C. Beverage industry

D. Fruit and vegetable industry

1818. Sensory stimula for food occurs from____________________?
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A. Smell

B. Taste

C. All

D. Texture

1819. In Pakistan hockey sticks are generally made from__________________?
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A. Morus alba

B. Salix

C. morus nigra

D. Melia

1820. Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?
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A. C<sub>12</sub>C<sub>20</sub>fatty acids

B. C<sub>11</sub>C<sub>20</sub>fatty acids

C. C4C16fatty acids

D. C<sub>20</sub>C<sub>22</sub>fatty acids

1821. Tomato, chilly brinjal are collectively called__________________?
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A. Leafy vegetables

B. Cole crop

C. Solanaceous crop

D. Bulb crop

1822. Anti-oxidants is used to prevent food from___________________?
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A. non of these

B. Discoloration

C. Juice flow

D. Over npening
1823. Which one of the following is associated with normal clotting of blood__________________?
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A. Vitamin C

B. Tocopherol

C. Vitamin K

D. Vitamin D

1824. Photophosphorylation is process of generating_____________________?
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A. ATP

B. UTP

C. KTP

D. CTP

1825. The toxic substance CN glycocides is found in____________________?
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A. Cassava

B. Cucurbits

C. Brinjal

D. Yam

1826. The enzymes and pigments associated with photosynthesis are located in____________________?
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A. Leucoplast

B. Chromoplast

C. Chloroplast

D. Protoplast

1827. Chillies belongs to family___________________?
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A. Piperaceae

B. Lauraceae

C. Solanaceae

D. Libitatae

1828. Establishment of new crop naturally or artificially is _________________?
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A. Siliviculture

B. Sericulture

C. Regeneration

D. Nursery

1829. Shelf life of fruit is prolonged by use of____________________?
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A. Ethylene

B. 2,4-D

C. Maleic hydrazine

D. Auxins

1830. Proteins fails to work______________________?
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A. With out acidic pH

B. With acidic pH

C. With out basic pH

D. With basic pH

1831. Which one of the following is not fruit__________________?
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A. Potato

B. Tomato

C. Muskmelon

D. Bitter guard

1832. Variation in the performance of the same mango variety in the same orchard may be due to the variation in the root stock raised from seeds which may be due to_______________?
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A. Polyembroyonic

B. All the above

C. Mono-embryonic

D. Variable root stock size

1833. Potato when fried, excessive browning develops due to _______________________?
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A. Reaction between amino acid and sugar

B. None of the above

C. Caramelization

D. All the above

1834. Mango stock for grafting is raised from ____________________ ?
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A. Cutting

B. Budding

C. Stones

D. All the above

1835. The fruit whose pericarp does not split open at maturity are called___________________?
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A. Indehiscent fruit

B. Sehizo fruit

C. Dehiscent fruit

D. None of the above

1836. A plant hormone which promote cell division known as_____________________?
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A. Cytokinins

B. Auxins

C. IAA

D. Gibberellins

1837. Several yeast can be used in fermentation but most commonly known species of genus are_________________?
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A. Streptococcus

B. Saccharomyces

C. Leuconostoc

D. Lactobacillus

1838. Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?
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A. Lactic fermentation

B. Alcoholic fermentation

C. All the above

D. Acetic fermentation

1839. Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?
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A. Biochemical changes

B. Microbial activity

C. Physical changes

D. enzyme activity

1840. Transfer of pollen grains to the stigma of the flowers of another plant is known as _______________________?
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A. Allogamy

B. Cleistogamy

C. Autogamy

D. Polygamy

1841. The final product of alcoholic fermentation are______________________?
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A. All the above

B. Ethyl alcohol + CO2

C. Acetic acid + H2O

D. Ethyl alcohol + H2O

1842. Which type of bacteria grow best at refrigeration temperature 10C_______________________?
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A. Mesophilic

B. Thermophilic

C. Psychrophilic

D. All the above

1843. Fruits ripen better at a relative humidity of at least________________________?
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A. 90%

B. 80%

C. 85%

D. 70%

1844. Enzymes are__________________?
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A. Catalyst

B. Activator

C. none

D. Inhibitor

1845. Increased flower size has made tetraploidy important for___________________?
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A. Horticulturist

B. Agronomist

C. Plant breeder

D. Pathologist

1846. The cooling methods for fresh produce is dependent on___________________?
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A. Post harvest life of the produce

B. Physiology of the produce

C. Temperature of produce at harvest

D. All the above
1847. Degradation of green colour of fruits is due to___________________?
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A. pH changes

B. Chloroplry lases

C. Oxidative system

D. All the above
1848. Almond belongs to family_________________?
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A. Rosaceae

B. Moraceae

C. Musaceae

D. Annonaccae

1849. Club-root is the disease of____________________?
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A. Watermelon

B. Okra

C. Cabbage

D. Turnip

1850. Ginger and turmeric are propagated by________________________?
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A. Tuber

B. All the above

C. Rhizome

D. Corns