Agriculture MCQs

Page No. 50

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


aNitrates


bPropionic acid


cSulphur dioxide


dBenzoic acid


View Answer Propionic acid

The most commonly used leaving agents in barley are__________________?


aYeast


bSodium bi carbonate


cSugar


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


cSulphur dioxide


dSodium benzoate



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


aFood contaminations


bFood adulterants


cFood additives


dAll of the above


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


bFood adulterants


cFood additives


dAll of the above


View Answer Food adulterants

Tyndallization is more reliable than_____________________?


aPasteurization


bSterilization


cBlanching


dNone of these


View Answer Sterilization

Dried foods have water activity (Aw) of___________________?


a1.0


b1.5


c0.6


dNone of these


View Answer 0.6

Pure water has an water activity (Aw) of___________________?


a0.99


b1.00


c1.5


dNone of these


View Answer 1.00

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


aMesophilic


bPsychrophilic


cThermophilic


dAll of the above


View Answer Mesophilic

The deficiency of an enzyme is greatly influenced by the______________________?


apH


bEnvironmental temperature


cConcentration of enzyme


dAll of the above


View Answer All of the above

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