Agriculture MCQs

Page No. 51

Recemases belongs to___________________?


aIsomerases enzyme


bLigases enzyme


cLyases enzyme


dOxireductases enzyme


View Answer Isomerases enzyme

Esterases, proteinases, alkali acid phosphates belongs to_____________________?


aHydrolases enzyme


bTransferases enzyme


cOxireductases enzyme


dLigases enzyme


View Answer Hydrolases enzyme

Cytochrome Oxidase and alcohol de hydrogenise are the examples of____________________?


aOxidoreductases enzymes


bTransferases


cHydrolases


dLysases



Bacteria producing toxins that cause food poisoning are known as___________________?


aClostridium


bStaphylococcus


cMycodesmavin


dBoth A and B


View Answer Both A and B

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 _________________?


aMail lard reaction


bCaramalization


cBrowning


dPurification


View Answer Caramalization

When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?


aPinkish


bBrownish


cBright red


dRed


View Answer Red

The deteriorative changes originating from with in the food system is known as________________?


aProteolysis


bHydrolysis


cPurification


dAutolysis


View Answer Autolysis

Lime, lemon juice and pickles are_____________________?


aLow acid foods


bAcid foods


cMedium acid foods


dHigh acid foods


View Answer High acid foods

Foods having pH value of below 3.7 are called____________________?


aHigh acid foods


bAcid foods


cMedium acid foods


dLow acid foods


View Answer High acid foods

Most food poisoning organisms prefer to grow in the pH range of___________________?


a4-5


b5-6


c5


dAbove 5


View Answer 4-5

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