Agriculture MCQs

Page No. 50

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


aNitrates

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bPropionic acid

✓


cSulphur dioxide

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dBenzoic acid

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View Answer Propionic acid

The most commonly used leaving agents in barley are__________________?


aYeast

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bSodium bi carbonate

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cSugar

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dBoth A and B

✓


View Answer Both A and B

Which one of the following is anti ripening agent___________________?


a2,4,5 trichlorophenoxy acetic acid

✓


bMeleic hydrazide

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cSulphur dioxide

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dSodium benzoate

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


aFood contaminations

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bFood adulterants

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cFood additives

✓


dAll of the above

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View Answer Food additives

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


aFood contamination

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bFood adulterants

✓


cFood additives

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dAll of the above

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View Answer Food adulterants

Tyndallization is more reliable than_____________________?


aPasteurization

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bSterilization

✓


cBlanching

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dNone of these

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View Answer Sterilization

Dried foods have water activity (Aw) of___________________?


a1.0

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b1.5

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c0.6

✓


dNone of these

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View Answer 0.6

Pure water has an water activity (Aw) of___________________?


a0.99

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b1.00

✓


c1.5

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dNone of these

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View Answer 1.00

Which type of bacteria grow best at room temperature of 20____________________?


aMesophilic

✓


bPsychrophilic

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cThermophilic

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dAll of the above

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View Answer Mesophilic

The deficiency of an enzyme is greatly influenced by the______________________?


apH

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bEnvironmental temperature

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cConcentration of enzyme

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dAll of the above

✓


View Answer All of the above

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