4801. The pesticide poisoning with organo-phosphates or carbamater treated with________________?
comments icon0

A. Milk and hot water

B. None of the above

C. Atropine

D. Vomiting with brackishy

4802. Formulation or insecticides is__________________?
comments icon0

A. EC

B. Fungiments

C. Dust

D. Granular

4803. Fungi damage our crops by_________________?
comments icon0

A. Producing toxic substances in plants

B. feeding on flowers and fruits

C. Absorption of nutrients from plant tissues

D. Destroying green pigment of plant

4804. Gummosis is the disease of_________________?
comments icon0

A. none

B. Guava

C. Citrus (Lemon)

D. Mango

4805. Leaf spot or tikka is the disease of____________________?
comments icon0
A. Ground nuts

B. Sunflower

C. Soybean

D. none of these

4806. The fungi are plants which can not prepare their food because__________________?
comments icon0
A. They have no chlorophyll

B. They are very small

C. They are parasites

D. All the above

4807. The Tree sends down roots from its branches to the soil is known as:___________?
comments icon0

A. Oak

B. Banyan

C. Palm

D. Pine

4808. Erysiphe caused the _________ disease?
comments icon0
A. Powdery mildews

B. Late blight of potato

C. Covered smut

D. Downy mildews

4809. The technical name of jassid is_________________?
comments icon0
A. Amrosca devestons

B. Aphis gossypi

C. Earias insulana

D. Microtermas sp

4810. The coprophilic fungi inhabit:
comments icon0

A. Deadwood

B. Food articles

C. Decaying leaves

D. Dung substratum (herbivore feces)
4811. Bombyx morri is the name of___________________?
comments icon0
A. Silk worm

B. Lady bird beetle

C. Honey bee

D. None of the above

4812. The major viral disease of cotton is____________________?
comments icon0

A. Cotton boll rot virus

B. Cotton leaf curl virus

C. Cotton stem crinkle virus

D. None of the above

4813. Dormancy of insects in summer is called________________?
comments icon0
A. Aestivation

B. Thanolasis

C. Ecdysiast

D. Hibernation

4814. Pathogen is_________________?
comments icon0

A. Any virus which causes disease

B. Any organism which causes disease

C. Fungi which cause disease

D. Any bacteria which causes disease

4815. The major disease of matter (field pea) is____________________?
comments icon0

A. None

B. Downy mildew

C. Blight

D. Powdery mildew
4816. Organo-chlorine insecticides includes___________________?
comments icon0

A. Aldrin and Diehydrin

B. DDT

C. All the above

D. Aindone and Heptachlor

4817. The insecticides with longest residual effect belongs to___________________?
comments icon0

A. Organio-phosphate

B. Organo-chlorine

C. Carbamates

D. Pyrethroid

4818. Which one of the following is polyphagus insect__________________?
comments icon0

A. American boll worm

B. Whitefly

C. Aphids

D. A
4819. White rust of crucifers is caused by__________________?
comments icon0

A. Pemospora Parasitica

B. Albugo candida

C. Alternarian solani

D. Aspergillus niger

4820. Root knot disease is caused by___________________?
comments icon0

A. Bacteria

B. Fungi

C. Virus

D. Nematodes
4821. The study of fungi is called__________________?
comments icon0

A. Genetics

B. Pathology

C. Fungicology

D. Mycology
4822. Apperts work discovered the principle of____________________?
comments icon0

A. Tining

B. Pasteurization

C. Sterilization

D. Browning

4823. Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?
comments icon0

A. Food contamination

B. Food adulterants

C. All the above

D. Food additives

4824. The acetic acid producing bacteria are___________________?
comments icon0
A. Acetomonas

B. Streptococeus

C. Saccharomyces

D. None of the above

4825. Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
comments icon0

A. All the above

B. Food additives

C. Food adulterants

D. Food contaminations

4826. Diacetyl is present in____________________?
comments icon0

A. Butter milk

B. Sour cream

C. Cultured butter

D. All the above
4827. Cholesterol is the natural form of___________________?
comments icon0

A. Vitamin A

B. Vitamin D

C. Vitamin C

D. Vitamin K
4828. Most food poisoning organisms prefer to grow in the pH range of___________________?
comments icon0

A. 5

B. Above 5

C. 4-5

D. 5-Apr

4829. The most commonly used leaving agents in barley are__________________?
comments icon0

A. Yeast

B. Sodium bi carbonate

C. Sugar

D. Both a & b
4830. When fresh meat in a butchers shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?
comments icon0

A. Bright red

B. Red

C. Brownish

D. Pinkish

4831. The fruit and vegetables contain an insoluble stiffening material called______________________?
comments icon0

A. Lig in

B. Protopectin

C. Gums

D. Pectin

4832. Lactic fermentation product from coagulated milk in dairy products___________________?
comments icon0

A. Milk

B. Skimmed

C. Cheese

D. Ice cream

4833. The science which deals with food supply, for human consumption is called_____________________?
comments icon0

A. Food process

B. Food science

C. Food technology

D. Nutritive food

4834. The deteriorative changes originating from with in the food system is known as________________?
comments icon0

A. Hydrolysis

B. Proteolysis

C. Autolysis

D. Purification

4835. Tyndallization is more reliable than_____________________?
comments icon0

A. non of these

B. Sterilization

C. Blanching

D. Pasteurization

4836. Folic acid deficiency causes___________________?
comments icon0

A. Rickets

B. Beriberi

C. Night blindness

D. Anaemia
4837. Lime, lemon juice and pickles are_____________________?
comments icon0

A. Medium acid foods

B. Acid foods

C. High acid foods

D. Low acid foods

4838. Vitamin C is called___________________?
comments icon0
A. Ascorbic acid

B. Citric acid

C. Trataric acid

D. Malic acid

4839. BHA and BHT are examples of_____________________?
comments icon0

A. Antimicrobial agents

B. Anti ripening agent

C. Antioxidants

D. Anti sprouting

4840. Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?
comments icon0

A. Physical changes

B. enzyme activity

C. Microbial activity

D. Biochemical changes

4841. Which one of the following possesses banana like aroma______________________?
comments icon0

A. Diacetyl

B. Ethyle buryrate

C. Iso-amylacetate

D. Nerol

4842. In dairy industry, a process for producing evaporated milk was presented in______________________?
comments icon0
A. 1835

B. 1842

C. 1896

D. 1840

4843. Wine is produced from_________________?
comments icon0
A. Grapes

B. Lemon

C. Avocado

D. Grape fruit

4844. All the treatments given to a food stuff form the washing to the point off consumption is called__________________?
comments icon0
A. Food processing

B. Food preservation

C. Food science

D. Food technology

4845. Estimate percentage loss of the world production__________________?
comments icon0

A. none

B. 25

C. 40

D. 30

4846. The fermented dairy products are_____________________?
comments icon0

A. Butter and cream

B. Cheese and yoghurt

C. Cream and ice cream

D. All the above

4847. Which one of the following is associated with normal clotting of blood__________________?
comments icon0

A. Vitamin D

B. Vitamin K

C. Vitamin C

D. Tocopherol

4848. Beer is produced from______________________?
comments icon0

A. Rice

B. Wheat

C. Com

D. Barley
4849. In all common wealth countries including Pakistan the basis for food laws being used are________________?
comments icon0
A. British food laws

B. Arabic food laws

C. Russian food laws

D. American food laws

4850. Which type of bacteria grow best within the temperature range 55C_____________________?
comments icon0

A. All the above

B. Mesophilic

C. Psychrophilic

D. Thermophilic