1951. Thickness of Dikes ranges from___________________?
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A. Few cm 10 cm

B. 10-12 cm

C. Few m 10 m

D. 2-10 m
1952. The storage life of Orange at 34F with R.H of 90% is_______________________?
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A. 4-8 weeks

B. 2-6 weeks

C. 8-12 weeks

D. 12-14 weeks

1953. Maximum amount of casein is present in _______________________?
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A. Buffalo milk

B. Sheep milk

C. Cow milk

D. Goat milk

1954. The break down of fatty material is referred to as____________________?
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A. Lipolysis

B. Autolysis

C. None of above

D. Proteolysis

1955. The storage life of Apricot at 32F with R.H of 90% is _____________________?
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A. 2-4 weeks

B. 3-4 weeks

C. 1-2 weeks

D. 1-5 weeks

1956. Rocks which are formed by disintegration of pre-existing rocks by weathering are____________________?
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A. Greis

B. Classics

C. Igneous

D. Sand stone

1957. Approximate calories in one large raw apple is ________________________?
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A. 90

B. 117

C. 100

D. 125

1958. Milk proteins are rich in____________________?
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A. Methionine

B. Cysteine

C. All the above

D. Lysine
1959. The soil of Sindh (Pakistan) have pH______________________?
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A. 6.5 to 7.5

B. 8.5 to 9.5

C. 5.0 to 6.5

D. 7.5 to 8.5
1960. Eugenol is important ingredients of oil of__________________?
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A. Cumin

B. Nutmeg

C. Olive

D. Clove
1961. Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?
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A. Mannitol

B. Nitrosyle chloride

C. Sorbitol

D. Benzoyl peroxide

1962. Recemases belongs to___________________?
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A. Isomerases enzyme

B. Oxireductase enzyme

C. Ligases enzyme

D. Lyases enzyme

1963. Diacetyl is present in____________________?
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A. All the above

B. Sour cream

C. Cultured butter

D. Butter milk

1964. The average per capita world consumption of milk per head per day is_________________?
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A. 320 g

B. 160 g

C. Non of the above

D. 250 g

1965. Soil water can be determined by_____________________?
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A. Mass water content

B. Macro pores

C. Both a & b

D. None of the above

1966. Approximate quantity of milk requires to get 1 Kg of butter is __________________?
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A. 20 Kg

B. 23 Kg

C. 15 Kg

D. 10.8 Kg

1967. The storage life of mushroom at 35F with R.H of 90% is___________________?
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A. 3-5 days

B. 2-4 days

C. 1-2 days

D. 6 days

1968. Maximum amount of whey proteins are found in ______________________?
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A. Buffalo milk

B. Goat milk

C. Cow milk

D. Sheep milk

1969. The storage life of Banana at 55F with R.H of 95% is ________________________?
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A. 2 weeks

B. 4 weeks

C. 3 weeks

D. 6 weeks

1970. The nutrient particularly influencing root growth is___________________?
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A. Organic

B. Nitrogen

C. Phosphorus

D. Zinc

1971. The deficient level of N (%) in plants suggested by various workers is____________________?
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A. 5%

B. 10%

C. 0%

D. 3%
1972. The storage life of cucumber at 50F with of 95% is _____________________?
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A. 6-10 days

B. 10-12 days

C. 12-16 days

D. 10-14 days
1973. Gold is___________________?
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A. Heavy metal

B. Primary element

C. Secondary element

D. Native element
1974. Which one of the following is the climacteric ethylene producing fruit______________________?
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A. Grape

B. Apple

C. Lychee

D. Lemon

1975. Approximate calories in one large banana is____________________?
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A. 150

B. 176

C. 125

D. 100

1976. Age of Earth is_____________________?
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A. 4 billion years

B. 4.5 billion years

C. 1 billion years

D. 6 billion years

1977. The used of additives per person per year amounts to about_____________________?
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A. 15 g

B. None of the above

C. 5 g

D. 10 g
1978. The deficiency of Niacin in adults causes___________________?
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A. Dementia

B. Ulcerated mouth & tongue

C. All the above

D. Diarrhea

1979. Consistency and stability of doughs is measured by ____________________?
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A. Compress metter

B. Farinograph

C. All the above

D. Micrograph

1980. Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
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A. Food contaminations

B. All the above

C. Food adulterants

D. Food additives
1981. Process of mixing soil by fauna and flora is called__________________?
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A. Leaching

B. Pedoturbation

C. Enrichment

D. Lessivage

1982. Approximate calories in 1/2 breast fried chicken is_____________________?
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A. 232

B. 175

C. 155

D. 210

1983. The flavor of butter, milk and cheese due to__________________?
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A. Saturated fatty acids

B. Long chain fatty acids

C. Short chain fatty acids

D. Unsaturated fatty acids

1984. Tea is the example of fermentation of_____________________?
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A. None of the above

B. Non-alcoholic

C. Acetic

D. Alcoholic

1985. Fine-graned rocks formed on earth crust are called____________________?
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A. Intensive igneous rock

B. Sedimentary rock

C. Plutonic

D. Extrusive rock
1986. The earth core is made of the following metals ______________________?
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A. Fe & Ni

B. Cu & Ni

C. Mg & Ni

D. None of these

1987. Cystein, Cystine and methionine amino acids are ____________________?
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A. Sulpher containing

B. Mg containing

C. Copper containing

D. Hydrogen containing

1988. The storage life of fresh beef at 34F with R.H of 92% is_________________?
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A. 1-4 weeks

B. 1-8 weeks

C. 1-6 weeks

D. 1-3 weeks
1989. Physical condition of soil for plant growth is called___________________?
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A. Tilth

B. Tillage

C. Granulation

D. All the above

1990. The kaolininte is a layer silicate clay mineral, it is 1:1 type of mineral with___________________?
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A. 50 meq/100g CEC

B. None of the above

C. 3-15 meq/100g CEC

D. 40 meq/100g CEC

1991. International atomic weight of potassium is_________________?
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A. 41

B. 39.0

C. 38

D. 40

1992. Buffer solution is a solution which resist change in __________________ ?
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A. pH

B. RSC

C. SAP

D. EC

1993. The most commonly used leaving agents in barley are__________________?
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A. Yeast

B. Sodium bi carbonate

C. Sugar

D. Both a & b
1994. A soil with an ESP greater than 15 is usually classified as___________________?
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A. None of the above

B. Acidic soil

C. Sodic soil

D. Saline soil

1995. Rocks formed from compacted clay or mud are called____________________?
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A. Clay stone

B. None of the above

C. Shale

D. Sand stone

1996. Which one of the following is the soluble vitamins______________________?
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A. Vitamin D

B. Vitamin B

C. Vitamin A

D. Both a & c
1997. Which one of the following is physical property of soil______________________?
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A. Oxidation

B. Reduction

C. Hydration

D. None of the above
1998. The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is__________________?
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A. Alcoholic fermentation

B. Lactic fermentation

C. All the above

D. Acetic fermentation

1999. Gravimetric water is present in______________________?
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A. Meso pores

B. Macro pores

C. None of the above

D. Micro pores

2000. The factor used for conversion of P to P2O3 is____________________?
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A. 0.643

B. o.453

C. 0.436

D. None of the above