4851. Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?
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A. C4C16fatty acids

B. C<sub>12</sub>C<sub>20</sub>fatty acids

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

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

4852. Pure water has an water activity (Aw) of___________________?
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A. non of these

B. 1.00

C. 0.99

D. 1.5

4853. Saccharomyces creavisiae is the example of____________________?
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A. Molds

B. Bacteria

C. Fungi

D. Yeast
4854. The aroma of Ethylbutyrateis just like____________________?
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A. Grape

B. Banana

C. Guava

D. Pineapple
4855. Biotin is the name given to vitamin___________________?
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A. Vitamin E

B. Vitamin H

C. Vitamin D

D. Vitamin C

4856. The deficiency of an enzyme is greatly influenced by the______________________?
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A. Concentration of enzyme

B. All the above

C. Environmental temperature

D. pH

4857. Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?
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A. Food contaminations

B. All the above

C. Food adulterants

D. Food additives

4858. In bread preparation in added to sorbic acid which one of the following is used as preservative____________________?
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A. Propionic acid

B. Nitrates

C. Sulphur dioxide

D. Benzoic acid

4859. Cane sugar is called___________________?
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A. Fructose

B. Galactose

C. Mattose

D. Sucrose
4860. Vinegar is a product of_____________________?
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A. Lactic fermentation

B. Alcoholic fermentation

C. Acetic fermentation

D. Non of the above

4861. Ascorbic acid deficiency causes________________?
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A. Rickets

B. Beriberi

C. Night blindness

D. Scurvy
4862. Chemically or bio chemically enzymes are primarily__________________?
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A. Lipids

B. Carbohydrates

C. Proteins

D. Vitamins

4863. Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?
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A. High temperature

B. All the above

C. Metals

D. Light

4864. Fresh foods have water activity (Aw) of____________________?
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A. 1.6

B. 1

C. 0.99
4865. Food supply can be increased by reducing post harvest losses___________________?
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A. 10-20%

B. 20-30%

C. 30-40%

D. None

4866. Sensory stimula for food occurs from____________________?
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A. Taste

B. Texture

C. All

D. Smell
4867. Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?
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A. Medium acid foods

B. Acid foods

C. High acid foods

D. Low acid foods

4868. The term used to denote both sensation and the substance is________________________?
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A. All the above

B. Taste

C. Flavor

D. Aroma

4869. Deamination, oxidation, polymerization and decarboxylatio observed during irradiation in___________________?
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A. non of these

B. Carbohydrates

C. Protein

D. Water

4870. Cystein, Cystine and methionine amino acids are ____________________?
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A. Hydrogen containing

B. Mg containing

C. Copper containing

D. Sulpher containing
4871. Which type of bacteria grow best at refrigeration temperature 10C_______________________?
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A. Psychrophilic

B. Mesophilic

C. All the above

D. Thermophilic

4872. The moisture content of natural semi-perishable food ranges between_____________________?
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A. 60-90%

B. 50-70%

C. 70-80%

D. 50-60%

4873. Many reactions similar to oxidative rancidity during irradiation been observed in _____________________?
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A. Lipids

B. non of these

C. Water

D. Carbohydrates

4874. The final product of alcoholic fermentation are______________________?
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A. Acetic acid + H2O

B. Ethyl alcohol + CO2

C. Ethyl alcohol + H2O

D. All the above

4875. Ester is similar to______________________?
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A. Aldehyde

B. Ketenes

C. Fatty acids

D. Alcohols
4876. Okra, green peas, green beans and leafy vegetables are____________________?
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A. Low acid foods

B. High acid foods

C. Medium acid foods

D. Acid foods

4877. Which one of the following is thickening agent___________________?
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A. All the above

B. Agar

C. Guar gum

D. Amylase

4878. In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?
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A. Streptococcus

B. Lactobacillus

C. Acetobacter

D. Both a & b
4879. Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?
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A. All the above

B. Lactic fermentation

C. Alcoholic fermentation

D. Acetic fermentation

4880. Which type of bacteria grow best at room temperature of 20____________________?
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A. Psychrophilic

B. Thermophilic

C. All the above

D. Mesophilic
4881. Yoghurt,cheese, pickles are included in_________________?
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A. Preserved food

B. Simple food

C. Dehydrated food

D. Fermented food
4882. The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is__________________?
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A. Alcoholic fermentation

B. All the above

C. Acetic fermentation

D. Lactic fermentation

4883. Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?
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A. Beverage industry

B. Fruit and vegetable industry

C. Dairy industry

D. Meat industry

4884. The oldest food preservation techniques are ___________________?
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A. Sun drying

B. None of these

C. Drying and dehydration

D. Browning

4885. The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as____________________?
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A. Dehydration

B. Preservation

C. Pasteurization

D. Fermentation
4886. Oxidation as well as condensation reaction similar to non-browning due to irradiation have been observed in__________________?
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A. Protein

B. Lipids

C. Carbohydrates

D. non of these

4887. The break down of fatty material is referred to as____________________?
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A. Lipolysis

B. Proteolysis

C. Autolysis

D. None of above

4888. Apple, guava, mango,pineapple and tomato are____________________?
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A. High acid foods

B. Low acid foods

C. Medium acid foods

D. Acid foods
4889. Which one of the following is anti ripening agent___________________?
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A. 2,4,5 trichlorophenoxy acetic acid

B. Sodium benzoate

C. Meleic hydrazide

D. Sulphur dioxide

4890. Naturally vinegar contain acetic acid____________________?
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A. 5%

B. 2%

C. 8%

D. 4%
4891. C6H12O6 Yest 2C2H2OH+2CO2__________________?
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A. Alcoholic fermentation

B. Acetic fermentation

C. Lactic fermentation

D. All the above

4892. the enzyme that destroys vitamin B-1 is__________________?
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A. Oxalate

B. Thiaminase

C. Phenolase

D. None of the above

4893. Pynivate carboxylase is an example of ______________________?
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A. Hydrolases enzyme

B. Lysos enzyme

C. Ligases enzyme

D. Isomerase enzyme

4894. The food in which the moisture content is less than 15% is called_____________________?
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A. Acid food

B. Semi perishable foods

C. Perishable foods

D. Stable foods
4895. Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?
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A. Pasteurization

B. Sterilization

C. Blanching
4896. The break down of pertinacious material is referred to as____________________?
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A. Lipolysis

B. Autolysis

C. non of these

D. Proteolysis
4897. Dried foods have water activity (Aw) of___________________?
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A. 0.6

B. 1.5

C. non of these

D. 1

4898. Transminase is an example of______________________?
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A. Oxireductases enzyme

B. Hydrolases enzyme

C. Ligase enzyme

D. Transferases enzyme
4899. When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called _________________?
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A. Purification

B. Caramalization

C. Browning

D. Mail lard reaction

4900. Due to the action of ultraviolet rays of sun, human body produces___________________?
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A. Vitamin A

B. Vitamin B

C. Vitamin E

D. Vitamin D