Agriculture MCQs

Page No. 56

Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?


aBlanching

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bPasteurization

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cSterilization

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dNone of the above

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View Answer Blanching

Fresh foods have water activity (Aw) of____________________?


a0.99

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b1.0

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c1.6

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dNone of the above

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View Answer 0.99

Which type of bacteria grow best at refrigeration temperature 10°C_______________________?


aThermophilic

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bPsychrophilic

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cMesophilic

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dAll of the above

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View Answer Psychrophilic

Which type of bacteria grow best within the temperature range 55°C_____________________?


aMesophilic

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bThermophilic

✓


cPsychrophilic

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dAll of the above

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View Answer Thermophilic

Pynivate carboxylase is an example of ______________________?


aLigases enzyme

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bLyzases enzyme

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cIsomerases enzyme

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dHydrolases enzyme

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View Answer Ligases enzyme

fumerase is an example of_____________________?


aIsomerase enzyme

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bLigase enzyme

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cLysase enzyme

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dHydrolase enzyme

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View Answer Lysase enzyme

Transminase is an example of______________________?


aHydrolases enzyme

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bOxireductases enzyme

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cLigases enzyme

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dTransferases enzyme

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View Answer Transferases enzyme

Chemically or bio chemically enzymes are primarily__________________?


aCarbohydrates

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bLipids

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cVitamins

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dProteins

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View Answer Proteins

Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?


aC11C20fatty acids

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bC20C22fatty acids

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cC12C20fatty acids

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dC4——–C16fatty acids

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


aBiochemical changes

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bPhysical changes

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cMicrobial activity

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dEnzyme activity

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View Answer Microbial activity

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